Ingredients

• 1 large skinless chicken breast (approx. 175g), sliced into 1cm-thick strips
• 1 egg white
• 2-3 tbsp vegetable oil, plus 1 tsp for the marinade
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• ½ white onion (approx. 50g), thickly sliced
• 2 pieces dried shiitake mushrooms, rehydrated with ½ cup of warm water for 15 mins, then sliced into 1cm strips
• 1 carrot (approx. 80g), thickly sliced into ½ cm thick matchsticks
• 2 tbsp light soy sauce
• 1 tbsp cooking rice wine
• ½ tsp ground white pepper
• 1½ tsp chicken bouillon
• 1 tsp caster sugar
• 2 packs ready-cooked egg noodles (approx. 557g)
• ½ sweetheart cabbage (approx. 200g), thickly sliced
• 1 spring onion, cut into 2cm pieces
• 1 tbsp black vinegar or Worcestershire sauce

Method

1. Put the sliced chicken in a mixing bowl and add the egg white, 1 tsp salt and 1 tsp oil. Massage into the chicken to make sure it’s thoroughly coated. Set aside.
2. Heat 2 tbsp vegetable oil in a large lidded wok or a deep frying pan set over a medium heat on your largest hob ring. Once the oil is slightly glistening, add the chopped shallot and stir until slightly golden in colour, about 3 mins. Add the chopped garlic and fry for 30 seconds.
3. Still on medium heat, add the marinated chicken to the wok. Keep stir-frying until 70% of the chicken has changed from opaque to white. It doesn’t need to be fully cooked yet. If the chicken is sticking to the pan, add another 1 tbsp oil.
4. Add the onion, mushrooms and carrots and toss with the chicken. Using two spatulas makes this easier. Stir-fry for another 30 seconds, on medium heat.
5. Turn off the heat, then add the soy sauce, rice wine, white pepper, chicken bouillon, sugar and 150ml water. Stir gently then turn the heat back on to high.
6. Add the egg noodles and, using tongs, gently toss for about 15 seconds to make sure they're thoroughly coated with the sauce. Add the cabbage on top of the noodles without mixing it in, put a lid on and let it steam for 30 seconds. Remove the lid, then mix the softened cabbage in with the noodles for about 10 seconds. Replace the lid and steam for another 30 seconds.
7. Remove the lid and gently toss, being careful not to break the noodles. Add the chopped spring onion on top and splash in the 1 tbsp black vinegar or Worcestershire sauce on the wall of the wok, in a half circle motion. Give a final gentle toss to work in the spring onion. Serve straightaway on a platter.

Ingredients

• 1 tbsp vegetable oil
• 4 spring onions, finely sliced
• ½-1 red chilli, finely chopped
• 3 garlic cloves, finely grated
• 10g ginger, peeled and finely grated
• 3 sausages, chopped into bite-sized pieces
• 2 courgettes, sliced into half-moons
• 200g frozen peas
• 750g cooked jasmine rice (either from leftovers or pouches)
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 10g coriander, chopped (keep any leftover from the pack for the chicken traybake and tofu noodles)
• 1 tbsp black sesame seeds (optional)

Method

1. Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the spring onions, chilli, garlic and ginger for 3-4 mins until fragrant and starting to turn golden.
2. Add the sausage pieces and cook for 5-6 mins until browned at the edges. Mix in the courgettes and cook for another 7-8 mins, stirring often, until softened and the sausages are cooked through.
3. Stir in the peas, rice, soy sauce and sesame oil. Cook for 5 mins more until everything is piping hot. Sprinkle over the coriander and sesame seeds, if using, and serve.

Ingredients

• 450g strong white bread flour, plus extra for dusting
• 5g fast-action dried yeast
• 2 tsp olive oil, plus extra for proving
• 1 tbsp fine polenta or cornmeal
• 175g pizza sauce
• 100g grated mozzarella
• 75g pepperoni
• Small bunch of basil, chopped

Method

1. Put the flour and yeast in a large bowl. Add 1 tsp sugar and 1½ tsp salt, and mix to combine. Add 300ml tepid water and 2 tsp of the oil, and mix with your hands or the dough hook attachment of a stand mixer until a dough forms. If making by hand, tip the dough onto a work surface and knead for 10 mins until the dough feels smooth and elastic, or knead using the mixer for 5 mins.
2. Clean and lightly oil the bowl, tip in the dough and leave to prove in a warm place for 2 hrs, or until roughly doubled in size. You can also put it in the fridge overnight – just bring it up to room temperature before shaping.
3. Loosely line a 22cm cake tin or ovenproof frying pan with a disc of baking parchment and sprinkle 1 tsp of the polenta over the base. Scatter the remaining polenta over a work surface along with some flour (add more if it begins to stick) and tip the dough on top. Roll and stretch the dough into a rectangle, about 35 x 45cm. Spread the pizza sauce on top, then scatter over the cheese, pepperoni and basil. From the longer side, tightly roll up the. dough to make a sausage shape. Use a sharp knife to cut it into eight pieces, and arrange cut-side up in the tin or pan. Cover loosely and leave to prove for another 30 mins until the rolls look light and puffy.
4. Heat the oven to 200C/180C fan/gas 6. Bake the rolls for 30-35 mins until golden brown and the cheese is oozing. Cool for 5 mins before serving. Best eaten within 24 hrs.

Ingredients

• 400g penne or macaroni
• 1 red onion, roughly chopped
• 250g head broccoli, stalks chopped and florets halved
• 1 vegetable stock cube
• 1 tsp French or German mustard
• 200g pot half fat crème fraîche
• 100g grated mature gruyère or cheddar (or vegetarian alternative)
• Small handful parsley leaves, chopped
• 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
• ½ tsp dried mixed herbs or thyme

Method

1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.
2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
3. Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
4. Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn’t start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

Ingredients

• 400g can chickpeas, rinsed and drained
• 1 small red onion, roughly chopped
• 1 garlic clove, chopped
• Handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• Toasted pitta bread, to serve
• 200g tub tomato salsa, to serve
• Green salad, to serve

Method

1. Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.