Penne with Chicken & Mushrooms in a rich Tomato Sauce
with grated Pecorino stirred through
Mum's Wantan Soup with Tong Ho & Coriander
I love tong ho - it's an edible chrysanthemum leaf that grows in winter. I remember Mum used to grow heaps of it during the cold months and we'd eat it in soups. It's fantastic in steamboats! Nowadays we get given some each year from an elderly couple who live a few streets away from us. It has a beautiful sweetness when cooked in soups. You can't see any of it in this photo because it's all beneath the coriander.
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