Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Today's dish is a vegetable stir fry with a make your own sauce.

Tom Hann said: ''This recipe is a low salt and sugar alternative to the packets of stir fry sauce that you can get in shops, as it relies on natural sugars and salts from the onion, dried fruit, soy and fish sauce.

''This can be prepared ahead of time as it will keep in the fridge for approximately 5 days.''

Our local chef has been out of work since the restaurant he worked in (The Pilot) shut its doors temporarily due to the coronavirus outbreak.

He has been finding ways to keep the community cooking; including, providing meal plans for his neighbours.

Ingredients for sauce:

• 3 tbs chopped tomatoes

• 1 ½ tbs crystalised ginger

• 1 tbsp Chinese five-spice

• ¼ cup lemon juice

• 2 tsp fish sauce

• Carrots

• Broccoli

• Courgette

• Daikon radish

For the sauce:

1. Roughly chop your onion or shallot and then in a medium pot on a low heat caramelize until thick and jammy.

1. Next add the onion and remaining ingredients to a blender or food processor and blitz until smooth, alternatively add to the same pot remove from heat and use a stick blender.

1. Return to the pot, rinsing the blender with a small amount of water and also adding to the pot. Cook for a further 2 to 5 minutes on medium heat until thickened slightly.

1. If you wish you to add meat you can use this sauce as a marinade from as little as 20 minutes and up to 24 hours.

1. If using meat dice or cut into strips and marinade for the desired time then cook completely on medium heat and set aside.

1. Finely slice vegetables (julien) and set aside.

1. Cook either rice or noodles of choice and set aside.

1. This is a very quick process so have everything to hand.

1. Get a deep large frying pan or wok on very high heat, smoking hot.

1. Once the pan is heated add the vegetables stirring quickly as to not burn.

1. Once the veg is cooked but still crunchy add the pre-cooked meat and sauce and incorporate.

1. Then add noodles or rice and incorporate, alternatively, you can serve separately.

To see the last recipe by our local chef click here.