Cooking from the garden

Here are some things we picked from the garden this afternoon. We've got loads of basil and beans, and we picked a little zucchini, some young lemongrass and a Kaffir lime leaf. I had some chillies that we had grown and dried and I have just bought some organic, Australian garlic from the organic shop.

So, what to cook to use all of this in one dish... we love Thai, but because of Simon's food intolerances we can't use any bottled sauces.

I had 500g of chicken mince, so here's what I did:

• Heat some olive oil in a large frypan
• Stir fry the beans and zucchini for a couple of minutes, then remove from pan and set aside
• Stir fry the crushed garlic, chopped chillies, lemongrass, Kaffir lime leaf and some grated ginger and chopped shallots for about 20 seconds
• Add the chicken mince and stir fry until cooked through
• Return the vegetables to the pan with the juice of a lime
• Add the big bunch of shredded basil and stir through until the basil wilts
• Serve with jasmine rice, a spoonfull of natural yoghurt and sliced cucumber
It was very tasty and a good use of the produce from the garden. This amount served the two of us with a little left over for lunch tomorrow.