ELLE

Food

CHINESE CABBAGE
A large tightly packed cabbage which has a mild but distinctive flavour. Known to have grown wild in China since neolithic times. A meal in north China almost always includes a dish of crunchy, pickled cabbage.

ZUCCHINI OR COURGETTE
A delicate member of the marrow family with thin, edible skin which is an essential vegetable in Mediterranean cuisines. When plucked young (three inches), they have a wonderful fleeting flavour not present in the more watery, adult marrow.
Nutritional value
Excellent source of Vitamin C.
Buying and Storage
Choose small, tender courgettes

Nutritional Information
An excellent source of Vitamin A, vitamin C and calcium, good source of thiamin, iron and riboflavin.
Buying and storage
Look for a firm cabbage without insect holes and thick, white stems. If the white stems are thin, the cabbage may be stringy. Can be kept in a fridge for a week wrapped tightly in cling film.
Preparation and Use
The thicker part of the stems should be cut into narrow strips. The smaller stems and leaves can be roughly chopped to sir fry or braise, for use in hot pots, soups or noodle dishes. This cabbage must be cooked only for a couple of minutes to retain it's crunchy texture.

with no cuts or bruises. Can last up to a week in the fridge wrapped din paper or open. Do not store in a plastic bag.
Preparation and Use
Wash and trim the ends. Courgettes are usually sliced in rounds for frying with parsley and olive oil or in the dish from the South of France, Ratatouille, where it is stewed with capsicum, aubergine, tomatoes onions, garlic and plenty of fresh herbs. It can also be sliced lengthwise, stuffed and backed. The bright yellow flowers attached to the vegetable can be coated with batter and fried crisp.