Ginger recipes - Our favourite ginger recipes so you can make the most out of your organic ginger

ginger recipes

Here's a collection of ginger recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!

Sesame and Ginger Cabbage
Cauliflower with Sesame Seeds and Ginger
Asian Trout with Ginger and Honey
Ginger Rhubarb Shortbread Squares

print page

Sesame and Ginger Cabbage

• 1/2 tablespoon olive oil
• 1/2 tablespoon sesame oil
• 1/2 onion
• 2.5 cm fresh root ginger, chopped
• 1 clove garlic, finely chopped
• 1 cabbage (green or white)
• 3 tablespoon toasted sesame seeds

Pour both of the oils into the pan (or even better, a wok). Cook the onion gently until it has begun to soften, raise the temperature a little and then add the ginger and garlic and stir-fry for a minute. Add the cabbage and stir-fry for 5 minutes on high heat. Add 3 tablespoons of water to ensure that it doesn't dry out; cover and cook for 5 minutes until tender. Sprinkle the sesame seeds over the top and serve immediately.

back to top

Cauliflower with Sesame Seeds and Ginger

• 1 cauliflower
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• Juice of 1/2 lemon
• 1 tablespoon cornflour
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated fresh organic ginger
• 2 cloves garlic, peeled and finely chopped
• 2 tablespoons sesame seeds

Trim the cauliflower and cut into thin slices. Next cut the florets away from the stalk. Discard the stalk. Steam for 5 minutes, refresh with water, and set aside. In a bowl, mix together the honey, soy sauce, vinegar, lemon juice, cornstarch and sesame oil. Set aside. Heat the olive oil in a pan and add the ginger, garlic and sesame seeds. Sauté until the ginger and garlic begins to turn golden, then stir in the cauliflower. Toss the cauliflower to heat through, stir in the honey-soy sauce mixture. Serve immediately.

back to top

Asian Trout with Ginger and Honey

• One whole trout (about 300 g)
• 3-inch piece ginger root
• 2 cloves garlic
• A handful of spring onions
• 1 teaspoon honey
• 3 tablespoons soya sauce

Preheat the oven to 180°C. Take out a large baking pan and a piece of aluminium foil large enough to wrap the fish. Place the fish in the middle of the foil and then in the pan. Thinly slice the ginger (no need to peel!), garlic and spring onions and place inside the fish. Mix the soya sauce and honey together. Spoon some of this mixture inside the fish and pour the remainder on top. Wrap the fish in the foil (this will keep it moist whilst cooking), and bake in the oven for 30 minutes or until the fish flakes easily. Serve with steamed rice and plenty of fresh greens!

back to top

Ginger Rhubarb Shortbread Squares

This recipe was born after my downstairs neighbour, Lis Lawrence, presented me with a glut of rhubarb from her garden. She rang my doorbell and had it in her hands, all leafy and earth-stained, like a bouquet of roses. To be honest, given the choice between the two – roses or rhubarb – I’d opt for the edible, especially after tasting Lis’s Gipsy Hill-grown rhubarb. It was delicately sweet and tangy – a perfect match for buttery shortbread base and topping in the recipe below. Makes 9 squares.

• 8 large stalks of rhubarb, trimmed and sliced into 3cm pieces
• 300g demerara
• 1 litre water
• ½ vanilla pod, sliced open lengthwise (optional)
• 200g plain flour
• 2 tsp ground ginger
• 100g caster sugar
• 175g unsalted butter, fridge cold, cubed
• Plus an extra 1 tbsp demerara sugar, mixed with ½ tsp ground ginger (to mix with crumble topping)

First, prepare the rhubarb. Place the demerara sugar and the water into a large saucepan. Melt sugar over a medium flame, stirring often, to make a sugar syrup. Add the prepared rhubarb to the warm syrup and poach for 10-15 minutes – until the rhubarb is soft enough for a fork to go through it with ease. You want the rhubarb to hold its shape a bit, but it should be as soft as a ripe raspberry. Once cooked, drain the rhubarb from the syrup and set aside to cool.

Then, preheat the oven to 190°C, gas mark 5. Using baking parchment, line a 20cm square loose-bottomed cake tin. In a large bowl, coming the flour, ginger and caster sugar. Rub the butter into the dry mix to until the mixture resembles breadcrumbs (you can do this in a food processor, if you like). Transfer half of the mixture to a bowl. Gently fold through the extra 1 tbsp demerara mixed with the ½ tsp ground ginger and pop in the refrigerator (this will form a crumble-like topping).

Process the rest of the mixture left in the food processor until it forms a ball. Tip this pastry into the cake tin and, using the palm of your hand, press it into the base. Spread the rhubarb evenly across the pastry base and top with the crumbly topping. Bake for 45 minutes or until golden and biscuity on top. Cut into slices when cool.

back to top