Ginger 1kg

Fresh ginger, whole root, 1 kg. Peel it with the edge of a teaspoon – the skin scrapes off without losing much flesh – then grate, chop or slice thinly as the dish requires.

Ginger is a base flavour in stir-fries, curry, marinades and dressings, and is simmered in slices for tea with lemon. The finer it is grated, the stronger the flavour comes through.

Store cool. A whole root keeps for several weeks in the fridge in a paper bag, and peeled ginger can be frozen and grated straight from the freezer.

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