Working from home again. Roast ham butties and baggy skinned satsumas fail to distract me at lunchtime so I fancy something colourful for tea. Despite the presence of two shiny whole trout, there is a glut of fresh and crunchy vegetables in the fridge so I make a chicken stir-fry, throwing in red peppers, carrots, mange-tout, garlic, ginger, chilli, spring onion, mushrooms, celery and even a few peas from the freezer. Some soy sauce and a splash of marsala adds a touch of the sweet and sour and some fragrance.
In the bowl with egg noodles the rainbow of colours leap out, while the crisp veg is best savoured piece by piece using bamboo chopsticks. A banana and a bottle of French lager round things off.
Still haven’t worked out what to do with those artichokes…
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