This fiery root features as a natural sweetener in baking and gives a salt-free punch to savoury dishes. Here’s how to use ginger to spice up your everyday cooking.
1. Add pep to soup
Lift the flavour of bought or homemade carrot soup with some grated fresh ginger and a squeeze of lime juice.
2. Pickled ginger
Make your own to have with sushi. Combine equal quantities of sugar, rice vinegar and water and heat gently until sugar dissolves. Pour over salted, thinly sliced ginger in sterilised jars and refrigerate for 1-2 days before using.
3. Zingy salad
Gently heat 1 tablespoon grated fresh ginger, 1 crushed garlic clove, 2 tablespoons lime juice, 2 tablespoons salt-reduced soy sauce, 1 tablespoon Thai fish sauce, 1 teaspoon liquid honey and a pinch of dried chilli flakes. Leave to cool then toss with cooked peeled prawns, chopped cucumber, chopped tomatoes, fresh coriander and mint.
4. Refreshing tea
Pour boiling water over fresh ginger and lemon slices and a handful of fresh mint. Infuse for 5 minutes before drinking.
5. Roasted roots
Toss parsnips, carrots and swede in a mix of ground ginger, smoked paprika and dried thyme. Drizzle with a little olive oil then roast.
6. Ginger slaw
Slice ginger in thin strips and mix with grated or julienned vegetables such as carrot, courgette and red cabbage. Dress with mayonnaise mixed with low-fat plain yoghurt and a little sesame oil.
7. Fragrant noodles
Toss cooked noodles with grated fresh ginger, a sprinkle of sesame seeds and a dash of salt-reduced soy sauce.
8. Steamed fish
Scatter julienned sticks of fresh ginger, spring onions and red chilli pepper over fish fillets. Bake in tinfoil parcels with a dash of sesame oil and balsamic vinegar.
9. Moroccan magic
Simmer skinless chicken breasts in a mix of canned tomatoes, harissa paste, lemon zest, ground ginger, ground cinnamon and a pinch of saffron.
10. Mmmmm… muffins
Try our Pear and ginger muffins
- Fresh ginger adds peppery depth to savoury dishes — great for stir-fries and marinades. Store in the fridge for up to three weeks.
- Ginger paste is a shelf-stable product which can be kept in the fridge once opened.
- Dried ground ginger has a more earthy, fiery flavour than fresh — and it’s ideal for baking.
- Crystallised ginger has been preserved in sugar and is generally more than 70 per cent sugar so use sparingly, if at all.