Root Ginger

Ginger, around since ancient Roman times, is actually native to Southern Asia and is now grown extensively in the Caribbean Islands. It is a good source of potassium, magnesium, copper, manganese and Vitamin B6. Ginger is a wonderful, aromatic herb which, if added at the start of cooking, will give a subtle flavour, while if added near the end, it will deliver a more pungent taste. The herb is a powerful anti-inflammatory and is also well known as a remedy for many conditions such as nausea, indigestion, lowering blood pressure, irritable bowel syndrome, chills and colds.

When buying ginger, the skin should be smooth with a fresh spicy fragrance and should be stored unpeeled, wrapped in paper towels in a plastic bag and refrigerated for up to three weeks; or it can be wrapped and frozen for up to two months.

While ginger is used in a variety of cuisines, it is mainly an ingredient in Asian dishes. Here's a very easy and adaptable recipe for a beef with ginger stir fry in which you can add as many vegetables as you like. The beef must be from a good cut such as sirloin or kontra

For four people you will need:

2 tbsp sunflower oil
500g lean steak, cut into strips
25g fresh root ginger, peeled and grated
2 cloves garlic, crushed
1 red bell pepper, cut into strips
3 spring onions sliced
50g sugar snap peas
Water chestnuts, bamboo shoots etc. (For this recipe I used a tin of mixed stir fry vegetables which is always handy to have in your store cupboard.)
2 tbsp soy sauce
50g cashew nuts
1 tbsp each of Chinese five spice powder and sesame seeds

1. Heat the oil in a wok and stir fry the beef, ginger and garlic until browned.

2. Add the vegetables, red pepper, sugar snap peas, onion, and nuts and stir fry for four minutes.

3. Add the soy sauce, the five spice powder and the sesame seeds and stir fry for one to two minutes.

This recipe can be served with boiled or fried rice. I served mine with some noodles which I mixed with peanut butter, rice vinegar, soy sauce, honey and more grated ginger.

Ginger can also be pickled, which is a favourite with sushi dishes and is easy to do. Take 250g ginger, peeled and sliced as thinly as possible; 1 tbsp salt; 1 ¼  cups rice vinegar; 3 tbsp water and ¼ cup honey

First, put the sliced ginger into a bag and add salt. Shake well to coat the ginger and put in the fridge for three hours or overnight.  Remove the ginger from the bag and place in a sterile jar with a tight fitting lid.

Put the vinegar, water and honey into a small pan, bring to the boil and simmer gently for five minutes, stirring often then leave to cool for five minutes, then pour into the jar with the ginger, close the lid and let sit in the fridge for up to five days before use. Pickled ginger can be stored in the fridge for up to several months.