The carcass was then turned into a flavorful stock, as it had been coated heavily with 5-spice powder when roasted. The stock, nestled in the back of the fridge for such an occasion, was the base for tonight's meal. Just simmered with leeks, garlic and ginger, then lo mein noodles tossed in to cook, heat off and handfuls of fresh from the garden arugula to wilt. I fried up some tofu in soy and honey to sit on top. So satisfying, particularly after getting soaked while you are up on a ladder removing gunk from the clogged gutters.
Tomorrow, we return to the rhubarb channel. All rhubarb, all the time.