Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

There have been a few changes in the neighbourhood; the chickens have been subjected to a lot lately, with new restrictions on roaming and a new ‘ball of fluff' puppy chasing them.

As a result, egg-laying is now in decline, and is another blow to one of my essential supplies.

Like my favourite brand of green tea being out of stock at the supermarket, or not making it to the farmers' market in time to get your Flaveur breads.

Life's gourmet addictions keep you going at times and it's only thanks to a local coffee I'm fixated enough to function in the mornings.

As I mentioned, there have been a few rumblings in the neighbourhood. The council paid me another visit about my chickens crossing the road, and generally wandering, early morning then again late evening. It's called free-ranging. Can't they see the sign?

So obviously the question was asked: Why did the chickens cross the road?

The answer was simple: some long-established neighbours feed scraps to their favourite chickens, which they know by name, while other newly-arrived locals just have the council on speed dial.

Next it will be a complaint about my front berm, where I grow wild flowers and herbs mixed in the long grass.

When I do mow the lawns I'm confronted with the smell of different herbs, including the underutilised dill in this week's recipe: an egg-free, savoury green tea noodle cake.

Prawn, pork and green tea noodle cake

Serves 6

Ingredients

180g green tea soba noodles

1 Tbsp of sesame oil

3 Tbsp vegetable oil

1 clove garlic, crushed

1 Tbsp kepis udang/dark prawn paste from

an Asian supermarket

4-6 Tbsp sweet chilli sauce

¾ cup fresh dill, chopped

½ brown onion, chopped

250g icy partly thawed raw prawns

200g minced pork, well-chilled

Sea salt and pepper

Method

First, cook the noodles off for three-four minutes in boiling salted water. Drain and then rinse slightly, leaving warm. Mix together the two oils and splash most of the mix on the noodles with half of the dill.

Line a suitable-size baking tray with baking paper and spread the noodles out on tray. Combine all of the other ingredients, including the rest of the oils and all the dill, in a food processor and whiz to a fine paste.

Microwave a small blob to check and adjust seasoning then spread over noodles and place in the oven at 160 degrees Celsius for 25 minutes until cooked. Serve cold or warm, with a relish or dark soya sauce.