Rose hips glow in the autumn light and there is a tinge of gold on the beech leaves but the sun is still warm and it seems too soon to be thinking of casseroles so I decide on a prawn stir-fry for supper and begin chopping red peppers and a chilli to add fire together with a little ginger and plenty of soy sauce. I’ll steam slices of broccoli for a touch of colour and serve it all on a bed of slippery noodles, scattering with toasted sesame seeds.
2 tablespoons light soy sauce
1 red chilli, finely slices
1 small red pepper, sliced
50g cup mushrooms, sliced
2 cm root ginger, finely chopped
250graw king prawns, thawed
1 dessertspoon oyster sauce
Stir the soy sauce into the cornflour until smooth and mix in the prawns. Heat a little rapeseed oil in a large frying pan or wok and fry the chilli, pepper, mushrooms and spring onions for a few minutes until becoming tender. Add the ginger followed by the prawns. Fry for a few minutes until the prawns are all pink and thoroughly cooked. Stir in the oyster sauce. If it is too thick add a little water.
In the meantime stem the broccoli and heat the noodles in boiling water. Drain the noodles, add the broccoli to the prawn mixture and serve over the noodles. Sprinkle with sesame seeds and tuck in.