It’s show time in July’s kitchen!

It’s a busy few weeks for the Potting Shed stage  and we’re loving being at so many flower shows and meeting so many people!

Thanks to everyone who has been to say hello and stayed for one of our talks or question times. We’ve had a real variety of guests this year from our fabulous nursery growers to telly celebs and Instagrammers!

This recipe is one that I’ve been cooking on stage with Martin and we’ve even had some guest chefs joining us. Mick Smith the editor of The Dalesman magazine joined us at RHS Harlow Carr and Peter Wright aka The Yorkshire Vet will be helping out at The Great Yorkshire Show (what could possibly go wrong!!)

Sticky Aubergine and Ginger noodles

Serve 2 Takes about 20 minutes

1 aubergine

2-3 tblspns cornflour

3 garlic cloves, crushed

1 inch fresh ginger, crushed

3 spring onions, finely sliced

1 tbsp sugar

4 tablespoon light soy sauce

4 tablespoon water

Noodles for two

  • Top and tail the aubergine then slice into 1cm round discs.
  • Scatter the cornflour onto a plate and coat the aubergine slices on both sides.
  • Heat a good glug of oil in a frying pan over a medium heat then fry your aubergine for about 5 minutes on each side until browning getnly. Remove from the pan and set aside.
  • Wipe out your pan with some kitchen paper, put back on the heat and add a drizzle of oil.
  • Add in your garlic, ginger, spring onions, sugar, soy sauce, and water. Leave to simmer for 3-4 minutes or until the sauce thickens slightly.
  • Add back fried aubergines and simmer gently for another 5 minutes. Turn them gently halfway through so that each sides soaks up the sauce.
  • Stir fry some noodles in a wok till heated through then add into the pan and toss gently in the sauce.
  • Serve immediately with the aubergine slices mixed into the noodles. Alternately you could serve them separately with lots of sauce to drizzle over the noodles!