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

Seems the change of seasons has dramatically slowed down the growth rate of the microgreens.

However, varieties that prefer cooler weather are doing fine. Broccoli and coriander, silverbeet and some of the Asian-style brassica are popping up and doing their best to impress.

The other vine-type plants, like pumpkin and the smothering choko vine, are producing large, spikey pear-shape fruit.

What an earth do you do with choko? It must be the question people ask themselves when spying on the farmer's market tables.

Well it seems other cuisines utilise the choko quite a lot. This weird, old-world, forgotten type of vegetable grows rampant over backyards and fences. Most people would consider it a weed to avoid, because of its smothering nature.

The choko is a Mexican vegetable with a somewhat dubious reputation for being a bland binder, or filler for pickles and relishes.

But the choko has low calories and is a good source of vitamin C and fibre. The problem with the bland flavour can be overcome, as it easily absorbs other flavours. For this week's recipe you may need to check the backyard for ingredients before going down to the supermarket.

Sautéed choko dazzanaki

Ingredients

2 medium or 1 large choko

50g unsalted butter

1 small handful pea shoots, mint, and parsley (all finely chopped)

1 small clove garlic, grated

1 knob ginger (2cm grated)

Juice 4 limes

2 Tbsp dark soya sauce

1 Tbsp brown sugar

2 Tbsp soya oil

Method

Peel the choko and cut into long chips. Heat butter in a frying pan. Cook choko until golden brown, about 15 minutes. Whisk up all of the other ingredients in a bowl and rest while the choko is cooking. Drain the choko on absorbent paper then stack on a plate. While still warm, drizzle the dazzanaki sauce over the ensemble. Eat as a starter, or side dish to accompany fried chicken or pork.