Pak Choi

Grown by LJ Betts in Kent, one of the best brassica growers in the south east. Sturdy white stems, tender dark leaves — two textures in one ingredient. Wok it hard and fast so the stems stay crisp while the leaves just wilt. Or halve them lengthways, sear cut-side down in a screaming hot pan with sesame oil and soy. Don't overcook it. Pak choi should snap, not slump.