Steam fried some very finely shredded spring greens and some deseeded sliced cucumber in a little chicken stock, flavoured with a teeny bit of chilli paste and a good grinding of multicoloured peppercorns, and a pinch of seal salt. Added a splash of white balsamic vinegar and then placed a couple of Youngs Basa fillets on top to steam. It was delicious and very filling. Tonight I'm having chicken steam fried with a sprinkling of cumin and steam fried cauliflower 'rice'. Are we allowed aubergines? Does anyone know? I only ask cos we have loads from the greenhouse.