My lunch was vegie pasta stir-fry, beef sausage and strawberries.

I’d cooked a little too much soyaroni for my chicken and mushroom pasta stir-fry for the previous day’s lunch, so I decided to have another pasta stir-fry to use it all up. This one had soyaroni, snow peas, green beans, mushrooms, cherry tomatoes and garlic, and was flavoured with oyster sauce and black pepper. I threw a handful of mixed salad greens left over from Jac’s lunch the previous day into the wok right at the end as well. The cooked cherry tomatoes gave the dish a lovely sweetness.

I often find strawberries too sour and need to dip them in sugar to make them edible, but these were lovely just as they were – it’s so good when you manage to pick a nice batch of strawberries (actually, Jac chose these ones). I really enjoyed them.