- STIR-FRIED CAULIFLOWERWITH PEANUTS AND SWEET-AND-SOUR SAUCE

Sake (rice wine) has a curious, slightly musky taste, something like retsina with a dash of whisky - or, as someone else has suggested, a mixture of vodka and cold tea. It is neither necessary nor cheap (a bottle will probably cost you £5 or more). but it adds an extra dimension to the sauce in this recipe.

Use small courgettes if possible, because not only do they tend to have more flavour but are firmer-textured.

If you want to save time, start cooking the rice before blanching the cabbage and cauliflower (in which case, unless you plan to use it the next day, throw away th� vegetable water). For 2-3.

- INGREDIENTS -

8oz!250 g (2-3 smallish) courgettes

Salt, some of which should be ffnely ground

8 oz!250 g (1f2 sma//) caulinower

4 ozl125 g (about 1f4 small) cabbage

8 oz!250 g brown Patna, American long-grain or Basmati rice

About 3 tablespoons oil

4 ozl125 g Kenya or other stringless green beans

2 cloves garlic

1f2 inch!1 cm piece fresh root ginger

Juice 1f2 small lemon

I dessertspoon honey

2 teaspoons cornnour

3 oz!90 g soft brown sugar

3 tablespoons wine vinegar

2 tablespoons soy sauce (preferably dark)

4 tablespoons sake (optional)

2 oz!50 g cashew nuts

11f2 oz!40 g unsalted roasted peanuts

Saucepan with a lid

Wok or large saucepan

- METHOD -

Wash the courgettes, peeling off any damaged or discoloured pieces of skin, trim the ends and cut into sticks about % inch!

2 cm longand 1/4 inch!5 mm wide. (The quickestwayto do so is to chop the courgettes into % inch!2 cm slices, stand the slices on end and cross-chop. This method is also useful for parsnips and carrots.) Put the slices into a colander, sprinkle with a layer of fine salt and leave to sweat for 30 minutes-I hour. Rinse under the cold tap and spread on a plate lined with kitchen paper to dry.

2 Wash the cauliflower and cut into florets about % inch!2 cm long and 2,13 inch!l.5 cm across at the flower end. Bring a saucepan containing about % pinU450 ml slightly salted water to the boil, add the cauliflower, bring back to the boil and boil