I am very late today, please go easy on me as I am struggling a little today.  I’ll be grand tomorrow!

Fried Potatoes with a difference

Serves 4

• 500g potatoes, grated and rinsed to extract the starch.
• 3 tablespoons of sunflower oil.
• 375g vegetables finely chopped; choose from broccoli, cabbage, carrot, cauliflower, celery, courgettes, leeks, mushrooms, onion, parsnips, peppers, runner beans or sweet corn.
• 2 tablespoons soy sauce
• 2.5cm piece of fresh root ginger, grated.
• salt and freshly ground black pepper

Use a cloth to squeeze the excess moisture from the grated potato.  Heat the oil in a large non-stick pan or wok.  Fry the grated potato fot 5-10 minutes or until nearly cooked, stirring frequently.  Add the chosen vegetables, soy sauce, ginger and salt and pepper and fry briskly for a further 5-10 to cook the vegetables yet still keeping them crisp.  Serve hot.