Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick Pea Pancakes with Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup
with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with
Star Anise, Coriander
and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn wok cookery classes Christine McFadden Southwest

Glorious Green Stir-Fry

Use a mixture of three or four types of leafy greens, such as bok-choy,
red-stemmed chard, mustard leaves, and cavalo nero.
Serves 4–6

leafy greens 500g
baby leeks or large spring onions 6, lower green part included
'wet' garlic 1 whole head (or 3 large garlic cloves peeled and sliced)
groundnut oil 5 tbsp
ginger root 3-cm fat chunk, diced
chilli ½ –1, deseeded and diced
water or stock 3–4 tbsp
soy sauce 2 tbsp
salt ½ tsp
freshly ground black pepper
coriander leaves small handful
sesame seeds 1 tsp
toasted sesame oil 1 tbsp

1) Remove the stalks and any large central ribs from the greens, and slice into 1-cm pieces. Stack the leaves and slice into ribbons. Slice the leeks or spring onions into rounds. If using 'wet' garlic, trim the top and base and peel off the outer layer of skin. Quarter the bulb and then cut each segment lengthways in half again, so you have 8 segments.

2) Heat a large wok over high heat and add the oil. When almost smoking,
add the ginger, chilli and garlic. Stir-fry for 1 minute.

3) Next add the baby leeks, chopped stalks and a splash of water to moisten. Stir-fry for 2 minutes more.

4) Now add the leaves, soy sauce, salt and pepper. Stir-fry for 3 minutes.

5) Add the coriander, sesame seeds and sesame oil. Stir-fry for 30 seconds. Serve with rice or noodles.


Recipe © Christine McFadden, March 2022

    Photography: Scott Morrison    
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