FAST & FLASH

Use ginger while it’s at its zingy spring best Fresh ginger, onion, lemon, light soy sauce, rice vinegar, coconut sugar or soft brown sugar

Spice it up with delicious and quick ginger recipes.

Peel and roughly chop 60g fresh ginger and place in a blender with 1 chopped onion, the grated zest and juice of ½ lemon, ¼ cup light soy sauce, ¼ cup rice vinegar and 1 tablespoon sugar. Blitz in short bursts to form a chunky, wet paste. Store in the fridge; use within 7 days. Use as a dipping sauce, dressing for noodles, tofu or vegetables, or as a marinade for poultry, meats or vegetables. Makes 1¼ cups