Inspired by discovery that leaves of the broad-leaved bamboo can be used to make chimaki (Japanese rice dumplings), I had a go myself using leaves from the Austford plant in Streetfield Wood and binding them with garden raffia (which my grandfather always used to call 'bast').
The parcels were filled with cooked rice mixed with an equal part of ham, prawns and mushrooms and seasoned with Chinese five spice and soy sauce. They were steamed for several hours and we ate some hot and some cold.
Everyone said they were delicious, though I have tasted better things.
