The general principle of meal preparation is to combine
as many foods as possible in a rainbow of colours: red, orange,
yellow, white, green, purple. Proteins, carbohydrates, greens.
Meats, fish, rice, pasta, noodles, potatoes, all colours of vegetables
and fruits. Roots, leaves, flowers, fruits and seeds. Where ever
possible grow your own at the allotment.
To enjoy Oolong tea, serve from a Yixing stoneware teapot.
Six bowl electric rice cooker/steamer
Low grade steel wok, stainless steel wok tool
Three green rice bowls
A fresh wok is heated, wiped with hot oil, blued and
gradually blackens thus
Plastic measures for dry rice, 1 bowl and 2 bowls
Devonshire red corn fed chicken
Ingredients planning: sweet potato, Charlotte potatoes,
4 tomatoes, 3 carrots
Stainless steel cleaver
Chicken skinned and rough cut with bones
Vegetables diced and sliced including brocolli, cauliflower,
seasoning, herbs
Layers in Pyrex dish, extra vegetables in oven bag,
drizzled with olive oil
Cooked in oven with aluminium foil covering, beware,
broccoli burns
