Ginger

I’ve seen people grow ginger on gardening programmes but have never managed it myself. The part used in cooking is the root. Fresh gives the best flavour, peeled losing as little flesh as possible, then sliced or grated. Powdered is fine for cakes and biscuits.

Famously used for travel sickness, ginger also has great anti-inflammatory and anti-oxidant properties. It has been used to manage osteoarthritis.

I’ve used it a lot recently so I thought I’d share a few ideas with you.

Like so many others, I caught a cold. There are few things more soothing to drink than a mixture of honey, lemon, ginger, cloves and coconut oil with hot water.

Also for the cold, I made some of James Wong’s potent soup which includes onion, ginger, chillies, garlic, chicken and mushrooms.

To top my low-carb porridge, I stewed some of the apples from my tree that were beginning to go soft in storage. I mixed in blackberries and bilberries picked in the summer and frozen, zingy ginger and lemon juice. Delicious.

From a community recipe book, our home-made burgers get a twist with ginger and soy sauce.

For a quick boost of nutrition, vegetable juices are refreshing – but can be rather bitter if you use wonderful dark, leafy greens like cavolo nero. Ginger is a useful flavour addition to make green juices more palatable. You can also add a piece of fruit like apple and some lime but take care not to juice too much fruit.

Make a tasty, nutritious dinner; stir-fry thin strips of beef with onion, mushrooms, ginger, bamboo shoots and water chestnuts before adding soy sauce.

I know a lady who’s a brilliant jam maker. Her rhubarb and ginger is fabulous.

How do you enjoy using ginger?