Ingredients:

• Minced chicken – approximately 250 grams
• 1/2 Onion, chopped in to medium-sized pieces
• Green beans – sliced in to bite-sized pieces
• Baby corn – sliced in to bite-sized pieces
• Holy basil leaves – a good hand full
• 1 Tablespoon of crushed garlic

Sauce Ingredients:

• 1 Tablespoon of fish sauce
• 2 Tablespoons of soy sauce
• 1/2 Tablespoon of dark soy sauce
• 1 Tablespoon of sugar (palm or brown, preferably)
• Between 1 and 15 fresh, finely chopped red of green hot chillies (for example, Thai Finger Chillies) – obviously this is dependent on how hot you would like the dish to be

Add all of the sauce ingredients in to a bowl and mix.

How to cook:

1. Add a little olive oil (or vegetable oil) in to your wok and fry the garlic until it starts to change colour and look yellow
2. Add the chicken and cook
3. Once the chicken is cooked, add the onion, green bean and baby corn and stir for 30 seconds to 1 minute
4. Add the sauce
5. Check the taste and adjust if required
6. Add the holy basil leaves and cook for 10 – 20 seconds
7. Serve and enjoy!

This can also be made using Thai Sweet basil, which gives a completely different perspective of flavour and is fantastic, especially if you like aniseed flavour!

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Every year, our trusted BBQ becomes my kitchen for the spring and summer. From straight forward, simple fish; mackerel, scallops, sea bass, river cobbler, tuna, bream or good old-fashioned meat; pork chops, steak, sausages, ribs, home-made burgers or chicken, whatever the ingredient, nothing in the culinary world gives me greater pleasure than chilling in the garden with a beer or glass of wine in my hand, cooking over the heat and aroma of charcoal. Whether cooking for just my wife and I, family or friends, I truly think this is one of the most sociable and enjoyable rituals of the summer months. What always makes me laugh is that every time we spark up the barbie, it’s always the males of the party that congregate around the embers….I suppose it’s a simple equation really; meat+flames+beer/wine+laughs=happy blokes!

Anyway, I’m rambling now so I’ll move on to the main course; this simple and straightforward recipe is a great compliment to any BBQ feast and is really straightforward to prepare and cook. Our greenhouse is now laden with fresh, home-grown fruit and vegetables and it’s time to take this fantastic array of produce and put it to good use. In and around the greenhouse, we’ve managed to grow (goodness knows how though, I can only put this down to beginners luck!) courgettes, spring onions, strawberries, pak choi, lettuce, rosemary, thyme, oregano, basil and amongst others, tomatoes….and an abundance of them!

So, simple, quick ‘n’ easy bruschetta; I take a couple of hand-fulls of cherry tomatoes (you can use any type, but these happened to be ripe and crying out to be eaten) and chop them in half. Place these in to a baking tray with some chopped garlic, pine nuts, drizzle with olive oil and tip in a good splash of balsamic vinegar. Place these in the oven at approximately 180 degrees and cook for about 10 minutes. Once cooked, garnish with some ripped basil leaves and spoon over the top of  some sliced, toasted/grilled fresh french stick (baguette)…..oh yes!

Enjoy!

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