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Baby Corn
Baby corn is mild and sweet with a satisfying snap, eat it whole raw or cooked.
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Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes. It has likewise been used in traditional Chinese medicine for hundreds of years
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Rainbow chard is a colourful winner, the leaves will cook faster than the stems so slice and cook the stems for or a few minutes before adding the leaves.
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Celery is a good addition to stocks, brightens and adds flavour to salads, soups, stews and stir fries. I've even seen it added to a savoury cocktail!