Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you!

OKRA

Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.

How To Use Okra

Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.

How To Prepare Okra

Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.

How To Cook Okra

Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4 - 6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5 - 10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.

How To Store Okra

Keep in the fridge for up to 3 days.