This is raab. A member of the turnip family, it looks like a mini version of brocolli. I’ve got a little pot of it growing outside the flat and it seems a very reliable and fast growing veg. I cooked with for the first time last night and it has a lovely flavour. Slightly peppery and a hint of mustard without it being over powering. Here’s what I made:

Brown rice with fried raab, mushrooms, red onion, tomato and chopped up parsley with a little drizzling of olive oil. It’s not the most inspiring meal, but it’s tasty enough. It’s also very good to use up any left over veg.

Speaking of leftovers (sort of), interesting to see that the government is persuading the public to cut back on food wastage. Good thing too! Far too much is wasted in this country and it’s very easy for us to cut back on that. I have to admit to being guilty of wasting food, especially bread and milk, but I’m going to do my best to try and cut that back. Veggies that are looking a bit past it can be used in soups and casserole type dishes, bread can be frozen and individual slices can be toasted when needed (and toast is the only reason for having bread in this household, because toast and butter and Marmite is the best thing in the world, especially on a Sunday) and milk just needs to be bought in one pint cartons. Oh, and Dave needs to sort his weird thing out where he’ll only use just bought milk and not the three cartons of milk already in the fridge that’s perfectly fine. Humph.

And of course there’s composting everything that is wasted in the end.

Oh, and I *really* need to plan my meals and stick to it and not just buy a load of food in and then eat takeaway pizza for the rest of the week. Ahem.

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