One egg, many meals.
Happy World Egg Day.
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The range.
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Coming soonEggsOrganic eggsEveryday eggs for frying, boiling and steaming
Coming soonVegetablesBaby cornLittle cobs that keep their snap in a hot wok
Coming soonVegetablesBaby spinachSoft little leaves that go straight from the pack to the pan
Coming soonVegetablesBok choySmall, juicy heads that are done in a few minutes
Coming soonVegetablesButterhead lettuceA soft, loose head with leaves shaped like little cups
Coming soonVegetablesCarrotsCrisp, sweet roots for soups, stir fries and lunchboxes
Coming soonVegetablesCherry tomatoesSweet little tomatoes that pop when you bite them
Coming soonVegetablesChinese kale (kana)Thick, crisp stems and glossy leaves for a hot wok
Cook something simple.
All recipes- Bok choy and egg noodle soupNoodles in clear broth with bok choy, a few prawns and a halved boiled egg, on the table in about twenty minutes.
- Banana egg pancakesRipe hom bananas mashed with eggs and a spoonful or two of flour, fried in small rounds until golden on both sides.
- Papaya with berries and limeRipe papaya cut into boats and filled with strawberries and blueberries, with lime to squeeze over. No cooking.
- Thai omelette (kai jiao)A puffy Thai omelette with crisp golden edges, fried in hot oil and slid onto a plate of rice.
Learn about organic food.
- Organic basicsWhat the word means, who checks it, how to read the marks.
- EggsSizes, labels, freshness and storage.
- VegetablesSeasons, washing, storing, and the soil they come from.
- FruitThe Thai fruit year, ripening and keeping.
- Rice and grainsMilling, varieties and storage.
- Milk and dairyWhat makes milk organic, heat treatments, keeping it cold.
- DrinksJuice, tea, coffee and reading the label.
- KitchenDates, the fridge, and wasting less.
Latest guides.
All guides- Stopping cut fruit from browningSliced apple goes brown because air reaches the flesh. A few minutes in water with lemon juice slows it, but the fruit still belongs in the fridge.
- Boiling and peeling eggsAn egg that has sat in the fridge for a week peels more cleanly than a new one, and a cold bath after cooking helps. Timings, peeling and keeping.
- Wasting less food at homeHouseholds throw away most of the world's wasted food. Planning, using older food first and finding a use for leftovers are the habits FAO and UNEP point to.
- Organising the fridge so food stays safeKeep the fridge below 5 degrees C, put raw food in containers on the bottom shelf, and leave room for air to move. Advice from WHO and a US extension service.
