This sweet and sour veg recipe is a fast version with a few easy tweaks built in. You can use most veg (with the exception of veg like potatoes) and create a whole Pride in Hull rainbow of colours with your dish. I like to serve it on its own or with plain steamed rice. The most time you will take is chopping the veg up! If you own a wok, you can also get wokking with this one.

Serves 2 as a main.

You'll need:

For the veg:

Enough veg to suit your appetite - this time I had 2 x carrots cut into small chunks, 1 red pepper sliced into 2cm length pieces, 1/2 broccoli chopped in to 2 cm pieces, two large handfuls of mange tout whole, 1/4 peeled white onion finely chopped,10 segments of Pack'd pineapple that I took out of their awesome 'Tropical Fruits' frozen range.

For the sauce:

Thumbnail piece of peeled ginger, chopped finely.

1 small green chilli, chopped finely (remove seeds if you don't like too much heat).

1-2 cloves of peeled finely chopped garlic.

2 dessert spoons of ketchup.

1 dessert spoon of soya sauce.

A splash of balsamic vinegar.

Oil to cook.

How to:

Cook the veg on the highest heat you have with the oil until the hardest veg is fairly tender. As our veg is organic, it is usually faster than conventional veg, so all in all it took no more than 10 mins.

Add in the sauce, then turn the heat off completely. Pop a lid on, and leave for about 5 mins to let the sauce infuse the veg.

Serve immediately - it will keep, covered for a few hours, but if you reheat it, the veg loses its crunch a little. Enjoy. Ali W