Easy Fried Rice

How to Make Easy Fried Rice Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
225g/8oz/1 cup long-grain rice
2 tbsp oil
3 medium (US large) eggs, lightly beaten
225g/8oz/1 cup frozen peas
300g/11oz cooked peeled prawns (shrimp)
3 tbsp chopped fresh parsley
soy sauce to sprinkle

Method:
1 Cook the rice in a pan of boiling water for 10 minutes or according to the pack instructions. Drain well.

2 Heat 1 tsp oil in a large non-stick frying pan. Pour in half the beaten eggs and cook until set,stirring and tilting the pan. Slide the omelette out on to a warm plate. Repeat with the remaining beaten egg to make another omelette.

3 Add the remaining oil to the pan and stir in the cooked rice and peas. Stir-fry for 2–3 minutes until the peas are cooked. Add the prawns and parsley.

4 Roll up the omelettes and slice into thin strips. Add to the pan and cook for 2 minutes until heated through.

5 Divide the rice mixture among four serving bowls and serve immediately sprinkled with soy sauce.

Tex-Mex Veggie Burgers

How to Make Tex-Mex Veggie Burgers Recipe - preparation 20 minutes cooking time 10 minutes Serves 4

Ingredients:
2 x 400g/14oz cans kidney beans, drained and rinsed
1 x 200g/7oz can sweetcorn kernels, drained
2 tbsp sliced jalapeño peppers
a handful of fresh coriander (cilantro), plus extra to garnish
2 medium (US large) eggs, beaten
50g/2oz/1 cup fresh white breadcrumbs
1 tbsp olive oil
4 seeded burger buns, toasted
1 avocado, peeled and stoned
salt and ground black peppper
soured cream and tomato salsa to serve

Method:
1 Put the beans, sweetcorn, peppers and coriander in a food processor and pulse briefly until everything is well combined but still has a rough, chunky texture. Season with salt and pepper.

2 Transfer to a large bowl and stir in the beaten eggs and breadcrumbs. Form into four burger shapes.

3 Heat the oil in a frying pan over a low to medium heat and gently fry the burgers for 8–10 minutes, carefully turning them once, until crisp and golden brown.

4 Serve the burgers in toasted buns. Cut the avocado into thin slices and place on top of the burgers. Add some soured cream and tomato salsa.

Chickpeas with Spinach

How to Make Chickpeas with Spinach Recipe - preparation 10 minutes cooking time 12–15 minutes Serves 4

Ingredients:
2 tbsp olive oil
2 tsp grated fresh root ginger
2 garlic cloves, chopped
2 tsp each ground coriander and cumin
1 tsp garam masala
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed
6 tomatoes, roughly chopped
450g/1lb baby spinach leaves
salt and ground black pepper

Method:
1 Heat the oil in a large heavy-based pan over a medium heat. Add the ginger, garlic and ground spices and cook for 2 minutes, stirring. Stir in the chickpeas.

2 Add the tomatoes to the pan and cook gently for 10 minutes. Season to taste with salt and pepper.

3 Stir in the spinach and cook for 2 minutes until it wilts.

4 Divide among four serving plates and serve immediately with boiled rice and carrot raita.

Chickpeas with Spinach

Spicy Bean Masala

How to Make Spicy Bean Masala Recipe - preparation 10 minutes cooking time 15 minutes Serves 2

Ingredients:
1 tbsp ghee
1 onion, thinly sliced
2 garlic cloves, crushed
2 tsp garam masala
1 tsp cumin seeds
1 red chilli, seeded and diced
4 tomatoes, roughly chopped
2 x 400g/14oz cans cannellini beans, drained and rinsed
a handful of fresh coriander (cilantro), chopped
salt and ground black pepper

Method:
1 Heat the ghee in a pan over a low heat, add the onion and cook for 5 minutes.

2 Stir in the garlic, garam masala, cumin seeds and chilli and cook gently for 1 minute, then add the tomatoes and 200ml/7fl oz/¾ cup water. Simmer gently for 5 minutes, stirring occasionally.

3 Stir in the beans and heat through. Add the coriander and season to taste with salt and pepper. Serve immediately.

Vegetable Curry

How to Make Vegetable Curry Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp curry paste
150ml/¼ pint/scant ⅔ cup hot vegetable stock
1 x 200g/7oz can chopped tomatoes
400g/14oz vegetables, e.g. broccoli, courgettes (zucchini) and cauliflower, chopped
1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed
rice and cucumber raita to serve

Method:
1 Cook the curry paste in a large heavy-based pan over a medium heat for 1 minute, stirring all the time.

2 Add the stock and tomatoes and bring to the boil, then reduce the heat to low and add the vegetables. Simmer gently for 10 minutes until the vegetables are just tender.

3 Stir in the chickpeas and cook for 5 minutes.

4 Divide the vegetable curry among four serving plates and serve with plain boiled rice and cucumber raita.

Cheese and Chilli Quesadillas

How to Make Cheese and Chilli Quesadillas Recipe - preparation 10 minutes cooking time 3 minutes Serves 4

Ingredients:
200g/7oz mild Cheddar or Monterey Jack cheese
4 flour tortillas
1 red chilli, seeded and diced
2 spring onions (scallions)
2 tbsp chopped fresh coriander (cilantro) plus extra to garnish
sunflower oil to brush

Method:
1 Grate the cheese coarsely and place one-quarter in the centre of each tortilla.

2 Scatter the chilli over the cheese. Roughly chop the spring onions, divide among the tortillas and then scatter the coriander over.

3 Fold two sides of each tortilla into the middle, overlapping, then fold over the ends to make square parcels. Brush the parcels lightly with oil.

4 Cook under a hot grill (broiler) for 3 minutes until toasted and the cheese has melted. Serve sprinkled with coriander.

Chilli Tofu Stir-Fry

How to Make Chilli Tofu Stir-Fry Recipe - preparation 5 minutes plus marinating cooking time 12 minutes Serves 4

Ingredients:
225g/8oz firm tofu, drained and cubed
2 tbsp light soy sauce
2 tbsp sesame oil
2 carrots, cut into matchsticks
175g/6oz mangetouts, halved
175g/6oz small broccoli florets
1 red (bell) pepper, seeded and thinly sliced
125g/4oz beansprouts
2 tbsp sweet chilli sauce
1 tbsp sesame seeds

Method:
1 Place the tofu in a shallow dish with the soy sauce. Cover and set aside to marinate for 10 minutes.

2 Heat the sesame oil in a wok. Add the tofu and stir-fry for 5 minutes. Remove and set aside.

3 Add all the vegetables and stir-fry for 3–4 minutes until just tender. Stir in the tofu.

4 Stir in the sweet chilli sauce and soy sauce and cook for 1 minute until heated through.

5 Sprinkle with the sesame seeds and serve immediately.

Pasta and Avocado Salad

How to Make Pasta and Avocado Salad Recipe - preparation 10 minutes Serves 4

Ingredients:
2 tbsp extra light mayonnaise
2 tbsp green pesto
2 ripe avocados, halved, stoned, peeled and cubed
4 sunblush tomatoes, sliced
340g/12oz cooked pasta shapes
salt and ground black pepper
fresh basil leaves to garnish

Method:
1 In a small bowl, mix the mayonnaise with the pesto, avocado cubes and tomatoes.

2 Put the pasta in a large bowl and stir in the mayonnaise mixture. Season to taste with salt and pepper.

3 Scatter the salad with basil and serve.

Quick Creamy Gnocchi

How to Make Quick Creamy Gnocchi Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
2 tbsp olive oil
675g/1½lb fresh gnocchi
200g/7oz/1 cup soft cheese
175g/6oz/1½ cups frozen peas
2 tbsp chopped fresh parsley
a pinch of freshly grated nutmeg
5 tbsp milk
40g/1½oz/⅓ cup grated Cheddar cheese
40g/1½oz/¾ cup fresh white breadcrumbs
salt and ground black pepper
crisp green salad to serve

Method:
1 Preheat the grill (broiler) to medium. Heat the oil in a large deep frying pan over a high heat and add the gnocchi. Cook, stirring occasionally, for 10 minutes or until the gnocchi are golden and starting to soften.

2 Stir in the soft cheese, peas, parsley, nutmeg, milk and salt and pepper to taste and heat through gently.

3 Transfer to a heatproof serving dish and sprinkle the cheese and breadcrumbs over the top.

4 Place the dish under the grill (broiler) for 4–5 minutes until golden and bubbling. Serve with a crisp green salad.

Pasta with Tomatoes, Courgettes and Pesto

How to Make Pasta with Tomatoes, Courgettes and Pesto Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
400g/14oz pasta tubed
2 tbsp olive oil
1 small onion, diced
250g/9oz mushrooms, sliced
2 courgettes (zucchini), sliced
225g/8oz cherry tomatoes, halved
1 tbsp pinenuts (pignoli)
4 tbsp fresh green pesto
50g/2oz Parmesan, shaved
salt and ground black pepper
torn basil leave to garnish

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat the oil in a pan and add the onion, mushrooms and courgettes. Cook over a low heat for 8–10 minutes until the vegetables are tender.

3 Add the cherry tomatoes and pinenuts and cook gently for a further 2–3 minutes.

4 Drain the pasta and stir into the vegetables with the pesto. Toss well together. Season to taste with salt and pepper.

5 Serve the pasta sprinkled with Parmesan and basil.

Pasta with Tomatoes, Courgettes and Pesto

Pasta with Pesto, Potatoes and Beans

How to Make Pasta with Pesto, Potatoes and Beans Recipe - preparation 5 minutes cooking time 15 minutes Serves 4

Ingredients:
400g/14oz pasta shells
225g/8oz fine green beans, trimmed and halved
175g/6oz baby new potatoes, cut into chunks
125g/4oz/½ cup green pesto
ground black pepper
grated Parmesan to serve

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Cook the beans and potatoes in a pan of lightly salted boiling for 8 minutes until the potatoes are just tender. Drain well.

3 Put the pasta and vegetables in a serving bowl and stir in the pesto. Season with black pepper and serve sprinkled with grated Parmesan..

Pea, Mint and Ricotta Pasta

How to Make Pea, Mint and Ricotta Pasta Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
450g/1lb pasta shapes
175g/6oz/1½ cups frozen peas
175g/6oz/1 cup ricotta cheese
4 tbsp chopped fresh mint
4 tbsp single (light) cream
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Add the frozen peas for the last 5 minutes of cooking.

2 Strain the pasta and peas, then return to the pan. Stir in the ricotta and mint with the cream

3 Season to taste and serve immediately.

Mushroom Spaghetti

How to Make Mushroom Spaghetti Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
450g/1lb spaghetti
30g/1oz/2 tbsp butter
450g/1lb wild or chestnut mushrooms, sliced
100g/3½oz/½ cup mascarpone cheese
4 tbsp freshly grated Parmesan plus extra to garnish
4 tbsp single (light) cream
finely grated zest of 1 lemon
a handful of fresh parsley, chopped
salt and ground black pepper

Method:
1 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Meanwhile, heat the butter in a large frying pan over a high heat. Add the mushrooms and cook for 5 minutes..

3 Stir in the mascarpone, Parmesan, cream and lemon zest.

4 Add the chopped parsley and pasta, toss gently together and heat through. Season to taste with salt and pepper.

5 Serve the pasta in four warmed shallow bowls, sprinkled with grated Parmesan.

Ricotta Spinach Noodles

How to Make Ricotta Spinach Noodles Recipe - preparation 5 minutes cooking time 12 minutes Serves 4

Ingredients:
340g/12oz pappardelle pasta
450g/1lb baby leaf spinach, roughly chopped
25g/1oz/2 tbsp butter, softened
175g/6oz/1 cup ricotta cheese
freshly grated nutmeg
salt and ground black pepper

Method:
1 Cook the pappardelle in a large pan of lightly salted boiling water according to the pack instructions.

2 Drain the pasta well, return to the pan and add the spinach, butter and ricotta. Toss everything together for a few seconds until the spinach wilts and the butter melts.

3 Season to taste with a little nutmeg, salt and pepper and serve immediately.

Traditional Kippers

How to Make Traditional Kippers Recipe - preparation 0 minutes cooking time 5–15 minutes Serves 2

Ingredients:
2 kippers
2 knobs of butter
chopped fresh parsley and buttered toast to serve

Method:
1 Grill (broil) the kippers under a hot grill (broiler) for about5 minutes.

2 Remove and top with a knob of butter and sprinkle with chopped parsley.

3 Serve immediately with buttered toast.

4 Alternatively, put the kippers in a large jug of boiling water and leave in a warm place for 5–10 minutes.

5 Or wrap them in foil and cook them in a preheated oven at 190°C/375°F/Gas 5 for 10–15 minutes. Serve as above.

Penne with Creamy Smoked Salmon

How to Make Penne with Creamy Smoked Salmon Recipe - preparation 5 minutes cooking time 10–15 minutes Serves 4

Ingredients:
340g/12oz penne or macaroni
200ml/7fl oz/¾ cup half-fat crème fraîche
150g/5oz smoked salmon trimmings, roughly chopped
grated zest and juice of 1 lemon
small bunch of fresh dill, chopped
ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well and return to the warm pan.

2 Meanwhile, put the crème fraîche in a large bowl with the smoked salmon, lemon zest and juice and the dill. Season to taste with black pepper and mix together.

3 Gently stir the creamy salmon mixture into the drained pasta and serve immediately.

Penne with Creamy Smoked Salmon

Speedy Fish Soup

How to Make Speedy Fish Soup Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 carrots, diced
1 small fennel bulb, chopped
4 tbsp dry white wine
750g/1lb 11oz mixed fish and shellfish, e.g. white fish, prawns (shrimp) and mussels
4 tomatoes, chopped
3 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a large pan set over a medium heat. Addthe onion, garlic, celery, carrots and fennel and cook for 5 minutes, stirring occasionally, until the vegetables are tender and starting
to colour.

2 Stir in 1.2 litres/2 pints/5 cups boiling water and the wine. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes.

3 Cut the fish into large chunks and add to the soup with the tomatoes and parsley. Simmer gently for a few minutes until the fish turns opaque. Add the prawns, cook for 1 minute, and then add the mussels, if using.

4 When all the mussels have opened (discard any that remain closed), season to taste with salt and pepper.

5 Ladle the soup into warmed bowls and serve.

Spicy Prawn Noodle Salad

How to Make Spicy Prawn Noodle Salad Recipe - preparation 15 minutes plus soaking and chilling Serves 4

Ingredients:
450g/1lb egg noodles
2 tbsp Thai fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1 red chilli, diced
1 bunch of spring onions (scallions), finely sliced
125g/4oz beansprouts
½ cucumber, finely diced
340g/12oz cooked peeled prawns (shrimp)
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Cook the noodles according to the pack instructions.

2 To make the dressing, whisk the fish sauce, lime juice vinegar, sugar and chilli together in a small bowl.

3 Drain the noodles and, while they are still warm, pour the dressing over them. Toss together, then set aside to cool.

4 Stir the spring onions, beansprouts, cucumber, prawns and coriander into the noodles and divide between four bowls.

5 Serve immediately while warm or cover and chill in the refrigerator for 1 hour before serving.

Curried Smoked Haddock Salad

How to Make Curried Smoked Haddock Salad Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
200g/7oz/2 cups couscous
125g/4oz cooked smoked haddock, flaked
8 cherry tomatoes, chopped
a good pinch of curry powder
4 spring onions (scallions), finely sliced
4 tbsp chopped fresh parsley
1 hard-boiled egg, chopped
3 tbsp olive oil
juice of 1 lime
salt and ground black pepper

Method:
1 Cook the couscous according to the pack instructions. Drain if necessary.

2 Gently mix the couscous with the haddock, cherry tomatoes, curry powder, spring onions, parsley and chopped egg.

3 Sprinkle with the oil and lime juice and stir gently together.

4 Season to taste with salt and pepper and serve while the salad is still warm.

Thai Green Curry Prawn Salad

How to Make Thai Green Curry Prawn Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
2 tbsp Thai green curry paste
4 tbsp coconut cream
450g/1lb raw king prawns (jumbo shrimp), peeled
juice of 1 lime
2 carrots, peeled into ribbons
1 cucumber, peeled into ribbons
100g/3½oz fresh coconut, cubed
a handful of fresh basil, chopped

Method:
1 Place a large wok or frying pan over a medium heat. When it’s really hot, stir in the curry paste and coconut cream. Cook for 1 minute.

2 Add the prawns and cook for 2–3 minutes, turning them over halfway through, until pink and cooked through.

3 Transfer the cooked prawns to a serving dish and add the lime juice, carrots, cucumber, fresh coconut and basil.

4 Toss everything lightly to combine. Divide among four serving plates and serve warm.

Prawn Noodle Salad

How to Make Prawn Noodle Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
340g/12oz rice noodles
juice of 2 limes
2 tbsp Thai fish sauce
1 tbsp crunchy peanut butter
1 tbsp light soft brown sugar
1 red chilli, diced
1 tsp grated fresh root ginger
2 carrots, peeled into ribbons
225g/8oz bean sprouts
175g/6oz sugarsnap peas, sliced
340g/12oz cooked king prawns (jumbo shrimp), peeled
a large handful of fresh mint leaves, chopped

Method:
1 Put the rice noodles in a large heatproof bowl and pour enough boiling water from a kettle over the top to cover them. Leave for 5 minutes to heat through. Drain well and return the noodles to the bowl.

2 In a small bowl, mix together the lime juice, fish sauce, peanut butter, chilli and ginger for the dressing.

3 Add the carrots, bean sprouts, sugarsnaps, prawns and mint to the drained noodles.

4 Pour the dressing over the noodles and vegetables and toss gently. Divide between four plates and serve warm.

Spicy Rollmop Salad

How to Make Spicy Rollmop Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
5 tbsp extra light mayonnaise
5 tbsp half-fat crème fraîche
½ tbsp mild curry powder
grated zest and juice of 1 lemon
1 celery stick, diced
½ fennel bulb, diced
1 apple, cored and diced
1 small red onion, finely chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
340g/12oz rollmop herrings
1 tbsp chopped fresh herb fennel

Method:
1 In a small bowl, mix together the mayonnaise, crème fraîche, curry powder and lemon zest and juice until well blended.

2 Put the celery, fennel, apple, onion and parsley in a bowl. Season to taste with salt and pepper and add the curry-flavoured mayonnaise. Toss everything together gently until well coated.

3 Divide the celery and fruit salad mixture among four serving plates, top with the rollmop herrings and serve sprinkled with herb fennel.

Warm Noodle Salad

How to Make Warm Noodle Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
1 tbsp olive oil
2 tsp grated fresh root ginger
1 garlic clove, crushed
6 baby corns, finely sliced
300g/11oz straight-to-wok rice noodles
1 cucumber, peeled into ribbons
1 carrot, peeled into ribbons
2 tbsp soy sauce
300g/11oz cooked peeled prawns (shrimp)
salt and ground black pepper
1 bunch of fresh chives, snipped
sweet chilli sauce to serve

Method:
1 Heat the oil in a wok or deep frying pan. Add the ginger and garlic and stir-fry for 1 minute.

2 Stir in the baby corns and rice noodles and cook, stir-fry for 3 minutes or until the noodles are tender.

3 Add the cucumber, carrot, soy sauce and prawns to the wok. Stir well and heat through. Season to taste with salt and pepper. Remove from the heat and stir in the chives.

4 Divide the warm noodle salad among four serving plates and serve with sweet chilli sauce.

Tuna and Feta Salad

How to Make Tuna and Feta Salad Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
1 tbsp olive oil
4 x 125g/4oz tuna steaks
1 tbsp balsamic glaze
200g/7oz fine green beans
4 Little Gem (Bibb) lettuces, leaves separated
a small handful of fresh mint, roughly chopped
225g/8oz tomatoes, quartered
125g/4oz feta cheese
For the dressing
3 tbsp olive oil
grated zest and juice of 1 lemon
a few drops of balsamic vinegar

Method:
1 Heat the oil in a large griddle or frying pan over a high heat and cook the tuna for 6–8 minutes, turning the steaks halfway through. Drizzle with balsamic glaze, remove from the pan and slice thickly.

2 Meanwhile, cook the beans in a small pan of boiling water for 5 minutes or until just tender. Drain.

3 Whisk all the dressing ingredients together in a small bowl.

4 Put the tuna in a large serving bowl with the green beans, lettuce, mint and tomatoes. Crumble the feta over the top.

5 Toss everything together in the dressing and serve warm.

Tuna Steaks with Pak Choi

How to Make Tuna Steaks with Pak Choi Recipe - preparation 10 minutes cooking time 8 minutes Serves 4

Ingredients:
4 x 125g/4oz tuna steaks
5cm/2in piece fresh root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp olive oil
2 tbsp soy sauce
juice of 1 orange
2 tbsp chopped fresh parsley
300g/11oz pak choi (bok choy), leaves separated and base sliced
ground black pepper
boiled rice to serve

Method:
1 Put the tuna steaks in a shallow dish with the ginger, garlic, oil, soy sauce, orange juice and parsley. Add a grinding of black pepper. Turn the tuna over in the marinade.

2 Heat a ridged griddle pan until really hot. Add the tuna steaks and marinade and cook for 2–3 minutes on each side until just cooked. Remove the tuna and keep warm.

3 Add the pak choi to the pan and cook, turning occasionally, for 1–2 minutes until just wilted but still firm.

4 Serve the tuna and pak choi on four warmed serving plates with some boiled rice.

Tuna Melt Pizza

How to Make Tuna Melt Pizza Recipe - preparation 5 minutes cooking time 10–12 minutes Serves 4

Ingredients:
2 large ready-made pizza bases
2 tbsp tomato paste
1 red (bell) pepper, seeded and diced
2 x 200g/7oz cans tuna, drained
1 x 200g/7oz can sweetcorn kernels, drained
125g/4oz/1 cup grated Cheddar

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Spread each pizza base thinly with tomato paste. Top each one with the red pepper, tuna and sweetcorn. Sprinkle over the grated Cheddar.

3 Put each pizza on a baking sheet and cook in the oven for 10–12 minutes until the cheese has melted and is golden.

4 Cut the pizzas into wedges to serve.

Teriyaki Salmon

How to Make Teriyaki Salmon Recipe - preparation 10 minutes plus marinating cooking time 10 minutes Serves 4

Ingredients:
450g/1lb salmon fillet, sliced
3 tbsp teriyaki sauce
340g/12oz soba noodles
1 tbsp sesame oil
2 heads pak choi (bok choy), leaves separated
2 tbsp light soy sauce
1 tsp grated fresh root ginger
2 garlic cloves, crushed
1 small bunch of fresh coriander (cilantro), chopped

Method:
1 Put the salmon and teriyaki sauce in a bowl and stir gently. Cover and chill in the refrigerator for 1 hour.

2 Cook the noodles in boiling water according to the pack instructions. Drain and set aside.

3 Heat the oil in a wok or deep frying pan. Remove the salmon from the marinade and add to the wok. Cook over a high heat for 2–3 minutes. Remove and set aside.

4 Add the noodles to the wok with the pak choi and stir-fry for 1–2 minutes. Stir in the soy sauce, ginger and garlic and cook for 2 minutes. Add the coriander and stir well.

5 Return the salmon to the wok and gently toss with the noodles.

6 Divide among four plates and serve.

Stir-Fried Salmon and Broccoli

How to Make Stir-Fried Salmon and Broccoli Recipe - preparation 10 minutes cooking time 6 minutes Serves 4

Ingredients:
4 salmon fillets, skinned and cut into strips
3 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, thinly sliced
2.5cm/1in piece fresh root ginger, diced
225g/8oz broccoli florets, sliced
2 spring onions (scallions), sliced
1 tbsp sesame seeds
rice or egg noodles to serve

Method:
1 Put the salmon in a bowl with the soy sauce and stir gently until thoroughly coated.

2 Heat the oil in a wok or large frying pan and add the garlic, ginger, broccoli and spring onions. Stir-fry over a high heat for 3–4 minutes.

3 Add the salmon in its marinade and stir-fry for 2 minutes. Stir in the sesame seeds.

4 Serve hot with boiled rice or egg noodles.

Cajun Fish Tortillas

How to Make Cajun Fish Tortillas Recipe - preparation 15 minutes cooking time 5 minutes Serves 4

Ingredients:
2 tbsp plain (all-purpose) flour
1 tbsp Cajun spice
450g/1lb white fish fillets, cut into strips
4 flour tortillas
1 avocado, peeled, stoned and diced
1 red or yellow (bell) pepper, seeded and diced
4 tbsp salsa
4 tbsp soured cream
salt and ground black pepper
lime wedges to serve

Method:
1 Preheat the grill (broiler) to high. In a bowl, mix together the flour, Cajun spice and a little salt and pepper. Add the fish strips and coat in the spicy mixture. Place the coated fish on a non-stick baking tray.

2 Grill (broil) the fish for 4–5 minutes, turning once, until cooked through and golden brown.

3 Warm the tortillas in a griddle pan or a low oven.

4 Divide the grilled fish, avocado and red or yellow pepper among them. Top each one with a spoonful each of salsa and soured cream and roll up.

5 Serve immediately with lime wedges.

Thai Red Fish Curry

How to Make Thai Red Fish Curry Recipe - preparation 10 minutes cooking time 8–10 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
2 tbsp Thai red curry paste
450g/1lb firm white fish fillets, cut into large chunks
1 x 400ml/14fl oz can half-fat coconut milk
juice of 1 lime
2 tbsp Thai fish sauce
1 tbsp brown sugar
175g/6oz mangetouts
340g/12oz raw peeled prawns (shrimp)
1 small bunch of fresh coriander (cilantro), chopped
shredded chilli to garnish

Method:
1 Heat the oil in a wok or deep non-stick frying pan over a medium heat. When it’s hot, add the lemongrass and curry paste and cook for 1–2 minutes.

2 Stir in the fish and cook for 1 minute. Pour in the coconut milk, lime juice, fish sauce and brown sugar.

3 Bring to the boil, then reduce the heat, add the mangetouts and prawns and simmer gently for 5 minutes or until the mangetouts are tender and the fish is thoroughly cooked.

4 Stir in the coriander and serve sprinkled with chilli.

Thai Red Fish Curry

Salmon and Coconut Curry

How to Make Salmon and Coconut Curry Recipe - preparation 2 minutes cooking time 18 minutes Serves 4

Ingredients:
1 tbsp oil
1 red onion, thinly sliced
2 tbsp Thai green curry paste
4 x 125g/4oz salmon fillets
1 x 400ml/14fl oz can coconut milk
juice of 1 lime
a handful of fresh basil, torn
lime wedges to serve

Method:
1 Heat the oil in a pan. Add the red onion and cook over a medium heat for 10 minutes or until soft.

2 Stir in the curry paste and cook for 1 minute. Add the salmon fillets to the pan and cook for 2 minutes, turning them once to coat in the spicy mixture.

3 Pour in the coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes or until the salmon is cooked through. Squeeze the lime juice over it and sprinkle with basil.

4 Serve the curry with lime wedges.

Easy Pad Thai

How to Make Easy Pad Thai Recipe - preparation 12 minutes plus soaking cooking time 6 minutes Serves 4

Ingredients:
250g/9oz wide rice noodles
1 tbsp coconut oil
2 garlic cloves
1 red chilli, diced
1 tsp grated fresh root ginger
100g/3½oz beansprouts
125g/4oz mangetouts, sliced
300g/11oz cooked peeled large prawns (jumbo shrimp)
2 tbsp Thai fish sauce
1 tbsp brown sugar
2 medium (US large) eggs
3 tbsp chopped roasted peanuts
lime wedges to serve

Method:
1 Cook the noodles according to the pack instructions.

2 Heat a wok or large frying pan until hot and add the coconut oil, chilli and ginger. Stir-fry for 1 minute.

3 Add the beansprouts and mangetouts and stir-fry briskly for 2 minutes.

4 Add the prawns and drained cooked noodles and stir-fry for 2 minutes. Stir in the fish sauce and brown sugar and cook for 1 minute.

5 Beat the eggs in a bowl and stir into the noodle mixture. Keep stirring until they start to set.

6 Divide the pad Thai among four serving dishes, sprinkle with peanuts and serve with lime wedges.

Easy Pad Thai

Chilli Crab Noodles

How to Make Chilli Crab Noodles Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
300g/11oz medium egg noodles
2 tbsp groundnut oil
2 garlic cloves, thinly sliced
2.5cm/1in piece fresh root ginger, diced
1 bunch of spring onions (scallions), sliced
340g/12oz fresh crabmeat
2 ripe tomatoes, diced
3 tbsp sweet chilli sauce
chopped fresh coriander (cilantro) leaves

Method:
1 Cook the noodles according to the pack instructions. Drain well and set aside.

2 Heat the oil in a large wok or deep frying pan and stir-fry the garlic, ginger and spring onions over a medium heat for 2–3 minutes.

3 Stir in the crabmeat, tomatoes and chilli sauce and stir-fry briskly for 2 minutes.

4 Stir in the cooked noodles and coriander and toss everything together. Serve immediately.

Thai Curried Mussels

How to Make Thai Curried Mussels Recipe - preparation 15 minutes cooking time 12 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 red onion, finely chopped
2 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
2kg/4½lb live mussels, scrubbed and beards removed
a small handful of fresh coriander (cilantro), chopped

Method:
1 Heat the oil in a large deep pan. Add the onion and curry paste and cook gently for 5 minutes, stirring frequently, until the onion starts to soften.

2 Stir in the coconut milk, cover the pan with a lid and bring to the boil. Add the mussels, cover the pan and shake gently. Cook over a medium heat for 5 minutes, shaking the pan occasionally, until the mussels open.

3 Check the mussels and discard any that are still closed. Stir in the chopped coriander and serve immediately.

Pork Noodle Soup

How to Make Pork Noodle Soup Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
340g/12oz pork fillet
1 tbsp coconut oil
2 tsp chopped fresh root ginger
2 garlic cloves, thinly sliced
1 tbsp Thai red curry paste
1 red or yellow (bell) pepper, seeded and thinly sliced
1 x 400ml/14fl oz can coconut milk
600ml/1 pint/2½ cups hot chicken stock
175g/6oz rice noodles
a handful of fresh coriander (cilantro), roughly chopped

Method:
1 Cut the pork fillet into thin strips. Heat the coconut oil in a pan and cook the pork over a medium heat, stirring occasionally, for 4–5 minutes until golden brown all over.

2 Add the ginger, garlic, curry paste and red or yellow pepper and cook for 3 minutes.

3 Add the coconut milk and hot stock and simmer gently for 5 minutes. Stir in the noodles and cook for 4 minutes or until the pork is cooked and the noodles are tender.

4 Divide the soup among four warmed soup bowls. Scatter the coriander on top and serve immediately.

Spaghetti Alla Carbonara

How to Make Spaghetti Alla Carbonara Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
2 tbsp olive oil
170g/6oz pancetta cubes
1 garlic clove, crushed
2 medium (US large) eggs
2 tbsp dry white wine
50g/2oz/½ cup grated Parmesan plus extra to serve
400g/14oz spaghetti
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a pan. Add the pancetta and cook over a medium heat for 5 minutes until the pancetta is crisp and golden. Add the garlic and cook for 1 minute..

2 Meanwhile, beat the eggs with the wine and Parmesan. Season with salt and pepper.

3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain thoroughly, then return to the warm pan.

4 Immediately add the beaten egg mixture, pancetta and parsley. Stir together lightly – the eggs will scramble slightly in the sauce. Season to taste.

5 Serve in shallow bowls, sprinkled with grated Parmesan.

Bacon, Chilli and Herb Pasta

How to Make Bacon, Chilli and Herb Pasta Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
400g/14oz fusilli pasta
225g/8oz streaky bacon, chopped
2 tbsp olive oil
2 garlic cloves, crushed
½ red chilli, seeded and chopped
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat a large frying pan and fry the bacon for 3 minutes.

3 Add the oil, garlic and chilli and cook for 1 minute. Stir in the parsley and cook, stirring, for 1 minute.

4 Drain the pasta and toss with the bacon mixture. Season to taste and serve.

Pasta with Spicy Sausagemeat

How to Make Pasta with Spicy Sausagemeat Recipe - preparation 10 minutes cooking time 12 minutes Serves 4

Ingredients:
8 thick pork sausages
450g/1lb fettuccine
125ml/4fl oz/½ cup white vermouth, e.g. Noilly Prat
grated zest and juice of 1 lemon
a large pinch of dried chilli flakes
300ml/½ pint/1¼ cups half-fat crème fraîche
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
3 tbsp freshly grated Parmesan
salt and ground black pepper

Method:
1 Remove the skin from the sausages. Heat a non-stick frying pan over a medium heat. When it’s hot, add the sausagemeat and fry for 5 minutes, stirring occasionally, until cooked and browned.

2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

3 Add the vermouth to the sausagemeat, bring to the boil and let it bubble away, stirring, for 2–3 minutes until the liquid has reduced. Add the lemon zest and juice, chilli and crème fraîche. Season with salt and pepper. Cook over a low to medium heat for 5 minutes until reduced.

4 Drain the pasta and return to the pan. Stir the parsley and sage into the sauce and toss with the pasta.

5 Serve immediately, sprinkled with grated Parmesan.

Smoked Ham and Mushroom Pasta

How to Make Smoked Ham and Mushroom Pasta Recipe - preparation 10 minutes cooking time 12 minutes Serves 4

Ingredients:
340g/12oz pasta shapes
2 tbsp olive oil
200g/7oz button mushrooms
4 tbsp Marsala
3 tbsp double (heavy) cream)
125g/4oz smoked ham, chopped
1 bunch of fresh chives, snipped
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Meanwhile, heat the oil in a pan and fry the mushrooms over a medium heat for 5 minutes until golden brown. Add the Marsala and bubble away until reduced. Stir in the cream.

3 Drain the pasta, return to the pan and add the creamy mushrooms. Stir in the ham and chives.

4 Toss everything together, season with salt and pepper and heat through to serve.

Warm Bacon Salad

How to Make Warm Bacon Salad Recipe - preparation 10 minutes cooking time 10–15 minutes Serves 4

Ingredients:
125g/4oz pancetta, cubed
2 thick slices ciabatta, diced
4 medium (US large) eggs
125g/4oz baby spinach leaves
1 small red onion, diced
25g/1oz Parmesan, shaved
a few drops of balsamic glaze
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
2 tsp honey mustard
salt and ground black pepper

Method:
1 Fry the pancetta in a non-stick frying pan until it begins to release its fat. Add the ciabatta and fry, stirring occasionally, until the pancetta and bread are golden and crisp.

2 Put the dressing ingredients in a bowl and whisk together.

3 Half-fill a small pan with water and bring to the boil. Turn the heat down to a bare simmer. Break the eggs into a cup, then tip them gently into the pan and cook for 3–4 minutes until the whites are set but the yolks are still runny. Remove them with a slotted spoon and drain on kitchen paper.

4 Put the salad leaves and red onion in a large bowl. Add the pancetta, fried bread and Parmesan. Pour the dressing over the top and toss lightly.

5 Divide the salad between four plates, top with the poached eggs and drizzle with balsamic glaze. Serve immediately.

Mushroom and Ham Fusilli

How to Make Mushroom and Ham Fusilli Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
340g/12oz fusilli pasta
3 tbsp olive oil
1 large onion, chopped
1 garlic clove, finely chopped
340g/12oz button mushrooms
225g/8oz ham, diced
250ml/8fl oz/1 cup half-fat crème fraîche
4 tbsp snipped fresh chives
salt and ground black pepper
4 tbsp grated Parmesan

Method:
1 Bring a large pan of lightly salted water to the boil and cook the pasta according to the pack instructions. Strain, reserving a cupful of the cooking water.

2 Meanwhile, heat the oil in a large, deep frying pan and cook the onion over a low heat for 5 minutes. Add the garlic and mushrooms and cook for 8 minutes. Stir in the chopped ham and crème fraîche.

3 Stir the pasta into the sauce. Season to taste with salt and pepper and stir in the chives.

4 Divide among four serving plates, sprinkle with Parmesan and serve immediately.

Stir-Fried Pork with Mango

How to Make Stir-Fried Pork with Mango Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
340g/12oz medium egg noodles
1 tbsp oil
1 red chilli, seeded and diced
1 tsp grated fresh root ginger
450g/1lb pork stir-fry strips
225g/8oz mangetouts
3 tbsp light soy sauce
1 ripe mango, peeled and sliced

Method:
1 Bring a large pan of water to the boil and cook the noodles for 4 minutes or according to the pack instructions. Drain, then plunge into cold water. Set aside.

2 Meanwhile, heat the oil in a wok or deep frying pan until very hot. Add the chilli, ginger and pork and stir-fry for 4 minutes over a high heat. Add the mangetouts and soy sauce and stir-fry for 2–3 minutes. Stir in the mango.

3 Drain the noodles and add to the wok. Stir-fry for 2 minutes until heated through. Serve immediately.

Restaurant Sweet and Sour Pork

How to Make Restaurant Sweet and Sour Pork Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
2 tbsp oil
340g/12oz pork fillet, cubed
1 red onion, finely sliced
1 red and 1 yellow (bell) pepper, seeded and finely sliced
2 carrots, cut into thin strips
3 tbsp sweet chilli sauce
1 tbsp white wine vinegar
1 x 200g/7oz can pineapple slices, chopped, plus 4 tbsp juice
1 tbsp cornflour (cornstarch)
juice of 1 orange
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish)

Method:
1 Heat the oil over a high heat in a wok or deep frying pan. When it’s really hot, add the pork, red onion, red and yellow peppers and carrots and stir-fry for 4–5 minutes, until the pork is
cooked and the vegetables are starting to soften.

2 Stir in the chilli sauce and vinegar. Blend the pineapple juice with the cornflour to a smooth paste. Stir into the pan with the orange juice and bring to the boil. Reduce the heat and stir in the pineapple. Stir-fry for 2 minutes.

3 Check the seasoning, adding salt and pepper if needed. Scatter the chopped coriander over the pork and vegetables.

4 Divide among four serving bowls and serve immediately with some plain boiled rice or noodles.

Pork Wiener Schnitzel

How to Make Pork Wiener Schnitzel Recipe - preparation 15 minutes cooking time 5 minutes Serves 4

Ingredients:
4 pork loin steaks, thinly cut
4 tbsp plain (all-purpose) flour
2 medium (US large) eggs, beaten
125g/4oz/2 cups fresh white breadcrumbs
50g/2oz/½ cup grated Parmesan
2 tbsp olive oil
salt and ground black pepper
1 lemon, cut into wedges

Method:
1 Put a pork steak on a board and cover with clingfilm. Using a rolling pin, flatten it out to 5mm/¼in thick. Repeat with the remaining steaks.

2 Coat each steak in flour, shaking off the excess, then dip it into the beaten eggs. Mix together the breadcrumbs, Parmesan and salt and pepper on a plate, and dip the pork steaks into this mixture to coat them on both sides..

3 Heat the oil in a large non-stick frying pan over a medium heat. Fry the pork steaks for 5 minutes, turning halfway through, until golden and cooked. Serve with lemon wedges.

Koftas with Raita

How to Make Koftas with Raita Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
500g/1lb 2oz minced (ground) lean steak
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh coriander (cilantro)
½ tsp ground cumin
a pinch of chilli powder
salt and ground black pepper
sunflower oil to brush
For the raita
½ cucumber
2 tsp chopped fresh mint
250g/9oz/1 cup natural yogurt

Method:
1 To make the raita, peel the cucumber, then cut in half lengthways and scoop out the seeds. Cut into small dice and place in a bowl. Add the mint, yogurt and some salt and pepper. Stir well and transfer to a serving bowl. Cover and chill in the refrigerator until required.

2 Put the minced steak, onion, garlic, coriander, cumin, chilli powder, salt and pepper in a bowl and mix thoroughly.

3 Divide the mixture into 8 portions and roll into sausage shapes. Press onto 8 skewers and brush lightly with oil.

4 Cook under a hot grill (broiler), turning occasionally, for 8 minutes, until browned and cooked through. Serve with the raita.

Pesto Steak Salad

How to Make Pesto Steak Salad Recipe - preparation 10 minutes cooking time 3–10 minutes plus resting Serves 4

Ingredients:
2 x 250g/9oz rump steaks, fat removed
5 tbsp olive oil
2 tbsp fresh pesto
125g/4oz mixed salad leaves
50g/2oz sunblush tomatoes
a few marinated grilled peppers, cut into strips
3 tbsp toasted pinenuts (pignoli)
25g/1oz Parmesan, shaved
salt and ground black pepper

Method:
1 Season the steaks on both sides with salt and pepper.

2 Heat 1 tbsp oil in a large frying pan over a high heat. Fry the steaks for 1½ minutes on each side for rare; 2–3 minutes for medium; 4–5 minutes for well done. Cover and leave to rest for 5
minutes.

3 Meanwhile, mix the pesto with the remaining oil in a small bowl to make a dressing.

4 Put the salad leaves, tomatoes and grilled peppers in a large bowl, then pour most of the pesto dressing over and toss everything together.

5 Slice the warm steaks into strips. Add to the salad and drizzle the remaining pesto dressing over the top.

6 Sprinkle the pinenuts and Parmesan shavings over the salad and serve warm.

Horseradish Beef Salad

How to Make Horseradish Beef Salad Recipe - preparation 10 minutes cooking time 4 minutes plus resting Serves 4

Ingredients:
4 rump steaks, fat removed
1 tbsp olive oil
125ml/4 fl oz/½ cup crème fraîche
2 tbsp creamed horseradish
a squeeze of lemon juice
100g/3½oz rocket (arugula)
150g/5oz beetroot (beets), diced
225g/8oz warm cooked new potatoes, cut into chunks
salt and ground black pepper

Method:
1 Season the steaks with salt and pepper on both sides.

2 Heat a frying pan over a high heat. Add the oil and turn the heat down to medium. Fry the steaks for 1½ minutes each side for rare, or 2 minutes each side for medium, depending on their thickness. Cover and leave to rest for 5 minutes.

3 Mix the crème fraîche with the horseradish and lemon juice.

4 Cut the steaks into slices and set aside.

5 Divide the rocket, beetroot and potatoes among four plates. Drizzle with the horseradish sauce and arrange the sliced steak on top. Serve immediately while still warm..

Thai Beef Noodle Salad

How to Make Thai Beef Noodle Salad Recipe - preparation 15 minutes plus soaking and cooling Serves 4

Ingredients:
150g/5oz rice noodles
125g/4oz sliced lean roast beef
125g/4oz beansprouts
2 carrots
chopped coriander (cilantro) to garnish
For the Thai dressing
juice of 1 lime
1 red chilli, seeded and chopped
2 tsp chopped fresh root ginger
2 garlic cloves, crushed
2 tbsp Thai fish sauce
1 tbsp brown sugar
1 tbsp sesame oil

Method:
1 Put the rice noodles in a large bowl and pour boiling water over them to cover. Set aside for 15 minutes.

2 To make the dressing, whisk together the lime juice, chilli, ginger, garlic, fish sauce, sugar and oil in a small bowl, until well combined.

3 Drain the noodles while they are still warm. Transfer them to a serving bowl and toss with the dressing. Leave to cool.

4 Just before serving, add the roast beef and beansprouts to the noodles.

5 Peel the carrots lengthways into long thin strips with a potato peeler. Add to the beef and noodle mixture and toss everything together gently.

6 Sprinkle with coriander, divide among four serving plates and serve.

Pasta and Salami Salad

How to Make Pasta and Salami Salad Recipe - preparation 10 minutes Serves 4

Ingredients:
450g/1lb ready-made pasta salad of your choice
75g/3oz salami, cut into matchsticks
340g/12oz tomatoes, diced
4 tbsp chopped fresh parsley
ground black pepper

Method:
1 Put the pasta salad in a large bowl and add the salami, tomatoes and parsley.

2 Toss together and season to taste with salt and ground black pepper. This salad can be made in advance and kept in a cool place for a few hours until needed.

Stir-Fried Ginger Beef

How to Make Stir-Fried Ginger Beef Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
1 tbsp vegetable oil
450g/1lb lean steak strips
5cm/2in piece fresh root ginger, peeled and cut into matchsticks
2 carrots, cut into matchsticks
1 green (bell) pepper, seeded and cut into thin strips
3 tbsp light soy sauce
1 tbsp cornflour (cornstarch)
1 tbsp sesame seeds
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan set over a high heat. Add the steak and stir-fry for 2 minutes.

2 Stir in the ginger, carrots and green pepper and stir-fry until the vegetables are just tender.

3 Blend the soy sauce and cornflour and stir into the steak and vegetables in the wok. Cook, stirring occasionally, for about 30 seconds, until thick and syrupy. Season to taste and sprinkle with the sesame seeds.

4 Serve immediately with boiled rice or egg noodles.