I love ginger in any form: dried, crystallized, preserved in syrup (stem ginger) or fresh. It’s important to know that fresh ginger becomes milder with cooking and powdered ginger does not. In my twenties I wrote a recipe for the Daily Mail and failed to specify stem ginger when I called for an ‘ounce of ginger’ to go at the bottom of two little ramekins of crème brulée. Dozens of readers used an ounce of ground ginger (which is a whole mini-carton). Unfortunately, one of them was the editor’s wife, who said it blew her husband’s head off. Happily he didn’t fire me, and I learnt a lesson about careful recipe-writing.
© Prue Leith and Peta Leith, 2019. Images:© David Loftus, 2019.