Cooking Instructions

Radish soup (Potage aux fanes de radis)

Wash the radishes. Roughly chop these and the leaves and stalks. Peel the onions and chop finely. Melt the butter in a casserole dish or a large, heavy-bottomed saucepan. When this has melted, add the radishes and onions. Leave to cook for 7 minutes over a low heat, stirring with a wooden spoon. Do not cover. Bring 1.5 litres of water to the boil. Pour into the casserole dish. Cover and allow to simmer for 30–35 minutes. Either serve the soup as it is or blend.

Spring Rolls (Nems)

Mix all those ingredients in a salad bowl: the garlic, the sliced onions browned lightly in oil, the courgettes and aubergines, diced, browned in oil and well-strained, the special flour, re-hydrated rice noodles, the chopped black mushrooms and parsley. Add a spoonful of tomato paste and pepper to taste. Re-hydrate  the rice flour pancakes according to the enclosed instructions. Make rolls using the stuffing from the salad bowl. Deep fry. After draining on absorbent kitchen paper, serve hot with lettuce leaves and springs of fresh mint.