2 tablespoons olive oil
2 white onions, diced
1 carrot, diced
1 fennel bulb, diced
2 celery stalks, diced
1 red capsicum, diced
50ml fish sauce

• Use as a base for any stew, casserole, pasta, stir-fry or braise.

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1.Put a pan on a medium heat, add the oil then the remaining ingredients.
2.Cook, stirring regularly, until the vegetables have gone translucent then become golden.
3.They should be sweet and salty.

Food styling, recipes and photography Will Bowman & Jane Lyons

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