Directions

Method:

1. Chop your carrots into thin strips and set aside. Next thinly shred your cabbage and also set aside.

2. Cut the top and bottom off your garden eggs. Placing the bottom on the board, cut the garden eggs in half. Slice each half into about 6 cake style pieces and set aside.

3. Lightly grate the lime skin and set aside. Squeeze 2 tablespoonful of lime juice and set aside.

4. Place a medium sized frying pan on medium heat. Add the carrots to the hot pan and immediately pour the lime juice over the carrots and add the lime skin (zest). Move the carrots around the pan for 1 minute with a spoon making sure they are covered in the lime juice.

5. Toss in the cabbage and mix gently. Pour in a tablespoon of water, cover with a lid and allow to steam for 1 minute. Remove the lid and allow to cook for a further minute to dry off any liquid and slightly caramelise the vegetables. Turn up the heat if necessary. Remove from heat but do not cover the pan or the vegetables would go soggy. They should have some crunch left in them.

6. Place a medium sized frying pan on medium heat. Add the YesChilli to the hot pan and allow it to start sizzling before tossing in the chopped garden eggs and a pinch of salt. Stir occasionally for about 30 seconds before adding about 3 tablespoons of water. Stir gently ensuring the garden eggs are well coated with the sauce. Allow to cook for about 3-4 minutes until the water has evaporated. Remove from heat.

7. Gently scoop your cabbage and carrot mix onto a plate, then spoon on some garden eggs.

8. Serve as a side dish with yam, potatoes, rice, pasta, couscous etc or on its own with a piece of fish or meat.

Tip: Use any colour or mixture of colours of garden egg. I find that the green variety gives a more vibrant balance of colours on the plate