250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
1 green pepper, deseeded and sliced
100g mange tout
1 tsp sesame seed
Prep:15 minsCook:10 mins
Bring a pan of salted water to the boil
and cook the noodles following pack
instructions. Meanwhile, mix the cornflour
with 1 tbsp water, then stir in the soy
sauce and honey, and set aside.
Heat the oil in a wok over a high heat.
Add the pork and cook for 2 mins until
browned all over. Add the ginger, garlic,
pepper and mangetout, and cook for
a further 2 mins. Reduce the heat, then
add the soy and honey mixture, stirring
and cooking until the sauce bubbles and
thickens. Divide the drained noodles
between 2 bowls. Top with the pork and
vegetables, and finish with a sprinkling
of sesame seeds.
Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it’s coated, then spread out onto
an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
the tortillas with the rest of the hoisin sauce, then use to wrap up
the turkey or chicken with the cucumber, onions and watercress. Cut in
half and enjoy while still warm.
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1½ kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve
Prep:10 minsCook:2 hrs - 2 hrs, 30 mins
Heat 2 tbsp of the oil in a large,
shallow casserole. Fry the garlic, ginger,
onions and chilli for 3 mins until soft
and fragrant. Tip onto a plate. Toss the
beef in the flour, add 1 tbsp more oil
to the pan, then brown the meat in
batches, adding the final tbsp oil if you
need to. It should take about 5 mins
to brown each batch properly.
Add the five-spice and star anise (if
using) to the pan, tip in the gingery mix,
then fry for 1 min until the spices are
fragrant. Add the sugar, then the beef
and stir until combined. Keep the heat
high, then splash in the wine or sherry,
scraping up any meaty bits. Heat oven
to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won’t
cover the meat completely), bring to
a simmer, then tightly cover, transfer
to the oven and cook for 1½-2 hrs,
stirring the meat halfway through.
The meat should be very soft, and any
sinewy bits should have melted away.
Season with more soy. This can now
be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the
pan, then bring to the table with the
basmati rice straight away and tuck in.
6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce
Prep:15 minsCook:10 mins
the fish with salt and pepper, then slash the skin 3 times. Heat a
heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish,
skin-side down, for 5 mins or until the skin is very crisp and golden.
The fish will be almost cooked through. Turn over, cook for another 30
secs-1 min, then transfer to a serving plate and keep warm. You’ll need
to fry the fish in 2 batches.
the remaining oil, then fry the ginger, garlic and chillies for about 2
mins until golden. Take off the heat and toss in the spring onions.
Splash the fish with a little soy sauce and spoon over the contents of
100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
175g self-raising flour
50g ground almonds
2 tsp baking powder
4 large eggs
225g caster sugar
125ml full-fat Greek yogurt
zest 2 lemons
For the butter icing
175g butter, softened
350g icing sugar, sieved
Prep:45 minsCook:30 mins
Cuts into 15 squares
Heat oven to 180C/160C fan/gas 4.
Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the
sponge ingredients into a mixing bowl
and mix together using an electric hand
whisk until smooth. Spoon into the tin
and level the surface.
Bake for 25-30 mins until lightly golden
and the top of the cake springs back
when pressed with your finger, and the
sides of the sponge are shrinking away
from the sides of the tin. Carefully lift
the sponge out of the tin, then transfer
to a wire rack to cool. Remove the
To make the icing, tip the butter into
a bowl and whisk using an electric hand
whisk until light and fluffy. Add half
the icing sugar and whisk again until
incorporated. Add the remaining sugar
and whisk again until smooth. Spread
the icing over the top of the cold cake.
To decorate, place a double row of
raspberries across the centre and down
the length of the cake to make a cross.
Next, place a single row diagonally from
each corner to the middle. Now fill in
the empty spaces with blueberries. Cut
into squares to serve.
the blackberries in pan with 4 tbsp of the sugar, add a splash of water
then cook until the berries have softened. Rub through a sieve. Cool
then freeze in a plastic container
until slushy, stirring every now and then.
Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
the rest of the sugar with the lime zest and juice. Beat the cream with
3 tbsp of the remaining mango syrup until it forms soft peaks, then
beat in the lime mixture.
Freeze in a container until semi-frozen.
a medium Pyrex basin with cling film then beat all three icy mixtures
and spoon alternately into the bowl to make rippled layers. Return to
the freezer until solid.
serve, pull out of the bowl and strip off the cling film. Put on a
plate, scatter with the crushed biscuits and leave for 30 mins to
soften in the fridge before eating.
about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
apple juice or mineral water, optional
runny honey, to serve
the banana into your blender or food processor and add the berries of
your choice. Whizz until smooth. With the blades whirring, pour in juice
or water to make the consistency you like. Toss a few extra fruits on
top, drizzle with honey and serve.
shaved parmesan (or vegetarian alternative), to serve
Prep:15 minsCook:25 mins
Heat the oven to as high as it
will go. Spread 1-2 tbsp of passata
over each flatbread. Squeeze as
much water as you can from the
spinach (this will prevent your pizzas
from being soggy), then scatter on
top, leaving a gap in the centre.
Divide the garlic and mozzarella between the pizzas, seasoning
generously as you go.
You will probably only be able to
bake 2 pizzas at a time. So put 2 on
a baking tray, carefully crack an egg
into the middle of each, and season
with nutmeg and some of the basil.
Bake for 7 mins until the cheese
has melted and the egg is cooked
to your liking.
Repeat with the remaining pizzas
and ingredients. Serve, garnished
with a little more basil and some
Parmesan. Cut into slices and share
Heat oven to 200C/180C fan/gas 6.
Put the mushrooms and tomatoes into
4 ovenproof dishes. Divide garlic between
the dishes, drizzle over the oil and some
seasoning, then bake for 10 mins.
Meanwhile, put the spinach into a large
colander, then pour over a kettle of
boiling water to wilt it. Squeeze out any
excess water, then add the spinach to
the dishes. Make a little gap between the
vegetables and crack an egg into each
dish. Return to the oven and cook for a
further 8-10 mins or until the egg is
cooked to your liking.
200g lean bacon joint, cooked, chopped into small pieces
Prep:10 minsCook:40 mins - 45 mins
a large pan over a medium heat. Add the olive oil and cook the leeks
for a few mins, then add the garlic and cook for just 1 min more.
the pearl barley, carrots and mustard, then pour over the chicken
stock. Season with plenty of ground black pepper and simmer for 20 mins,
stirring occasionally. Add the cabbage with
the bacon, and cook for 5-10 mins until cabbage is wilted and tender.
Serve with extra Dijon mustard on the side.
400g butternut squash, peeled and cut into 2cm (prepared weight)
400g can chopped tomatoes
1.2l chicken stock
1 heaped tbsp mango chutney
300g red lentils
small pack coriander, roughly chopped
naan bread, to serve
Prep:15 minsCook:40 mins
the oil and the onion in a saucepan, and cook for 5 mins. Stir in the
garlic and cook for a further 1 min, then stir in the spices and
butternut squash. Combine everything together.
in the chopped tomatoes, stock and chutney, and season well. Bring to
the boil, then gently simmer for about 10 mins. Add the lentils and
simmer for another 20 mins until the lentils and squash are tender. Stir
in the coriander and serve with warmed naan bread.