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Digital Subscriptions > Kitchen Garden Magazine > November 2017 > TOPNOSH FOR NOVEMBER


As the nights draw in and winter looms, cheer yourself up with these delightful dishes. This month, Anna Pettigrew serves up bok choy, cauliflower and blackberries


Make delicious Thai street food in the comfort of your own home, with this quick stir-fry of bok choy and shrimp.


Preparation time: 15 minutes

Cooking time: 15 minutes

■ 200g/7oz flat rice noodles

■ 100g/3½oz shrimp

■ 2 eggs, beaten

■ 4 tbsp tamarind sauce

■ 2 tbsp fish sauce

■ 1 tbsp brown sugar

■ 1 tsp chilli flakes

■ 2 tbsp vegetable oil

■ 2 garlic cloves, finely chopped

■ 200g/7oz bok choy

■ 100g/3½oz bean sprouts

1. Cook the noodles according to the packet instructions. Drain and set aside.

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About Kitchen Garden Magazine

This month: - Win garden goodies - Great giveaways worth over £1412 - Wiggle Wonders - how worms can boost your harvest - Free parsnip and pepper seeds + claim free currant duo - Pick of the crops - 12 must-grow treats from rasberries to leeks - New season new seeds - latest news on varieties from 2018 - Dare to be different with winter melons & medlars - Plant your own beauty products - 3-pages garlic growing guide - Copositing kit tried & tested - Delicious seasonal recipes