Basic Hollandaise

This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk

• Cooking Time
• Skill Level For the keen cook
• Servings Makes about 300ml (enough to serve 4-6)

Nutrition per serving

• Kcalories

  336

• Protein

  2g

• Carbs

  0g

• Fat

  36g

• Saturates

  22g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.02g

Ingredients

• 500ml white wine vinegar
• 1 tbsp peppercorn
• bunch tarragon
• 3 large free-range egg yolks
• 200ml melted and skimmed unsalted butter (see Secrets for success, below)
• squeeze lemon juice

Directions

1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
3. Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
4. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Read More

Pear Tarte Tatin

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  429

• Protein

  4g

• Carbs

  48g

• Fat

  25g

• Saturates

  12g

• Fibre

  2g

• Sugar

  25g

• Salt

  0.69g

Ingredients

• 8 pears
• 100g caster sugar
• 100g butter
• 2 star anise
• 3 cardamom pods
• 1 large cinnamon stick
• 2 tbsp brandy
• 500g block all-butter puff pastry

Directions

1. Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
3. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning-they won't-but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
4. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
5. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
6. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Read More

Ultimate French Omelette

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

• Cooking Time Ready in under 5 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  396

• Protein

  24g

• Carbs

  0g

• Fat

  33g

• Saturates

  14g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.95g

Ingredients

• 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
• 2 knobs unsalted butter
• 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
• To cook with herbs
• 2-3 chopped tarragon leaves
• 1 tbsp each snipped chives and chopped chervil or parsley
• To cook with cheese
• 3 rounded tbsp finely grated Gruyère

Directions

1. Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
2. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
3. Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate-or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Read More

Boulangere Potatoes

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  152

• Protein

  4g

• Carbs

  29g

• Fat

  3g

• Saturates

  0g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 2 onions, thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock

Directions

1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Read More

French-Style Chicken With Peas & Bacon

This creamy one-pot chicken dish is a great-value way of feeding the whole family

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  379

• Protein

  51g

• Carbs

  7g

• Fat

  16g

• Saturates

  7g

• Fibre

  4g

• Sugar

  3g

• Salt

  1.6g

Ingredients

• 6 rashers smoked streaky bacon, chopped
• 8 skinless, boneless chicken thighs
• 2 garlic cloves, thinly sliced
• 1 bunch spring onions, roughly chopped
• 300ml hot chicken stock
• 250g frozen peas
• 1 Little Gem lettuce, roughly shredded
• 2 tbsp crème fraîche

Directions

1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Read More

The Ultimate Makeover French Onion Soup

Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that's still full of flavour

• Cooking Time Prep 30 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  405

• Protein

  12g

• Carbs

  44g

• Fat

  19g

• Saturates

  5g

• Fibre

  4g

• Sugar

  18g

• Salt

  1g

Ingredients

• For the soup
• 4 large Spanish onions (about 900g/2lb)
• 3 tbsp extra virgin rapeseed oil
• 4 thyme sprigs
• 2 bay leaves
• 300ml dry white wine
• 1 rounded tbsp plain flour
• 1 tbsp Swiss vegetable bouillon
• For the topping
• 1 garlic clove, crushed
• 1 tbsp extra virgin rapeseed oil
• 4 long slices from a baguette
• 25g parmesan, or vegetarian alternative, coarsely grated
• 50g Gruyère, coarsely grated

Directions

1. Cut the onions in half lengthways, then slice down into very thin slices. Heat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn't brown yet, just start to soften. Lower the heat, then cook slowly for 35 mins, uncovered, stirring often until the onions have reduced right down and are very soft.
2. While the onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few mins, stirring occasionally, until light brown in colour. Set aside.
3. When the onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown colour, stir in the flour. With the heat still high, gradually pour in the wine, again stirring in the bits from the bottom. Pour in 1.2 litres of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 mins so all the flavours can mingle.
4. While the soup simmers, make the topping. Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle. Bake for about 8 mins until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.
5. To serve, remove and discard the herbs from the soup. Ladle the soup into bowls-scatter over a few croutons, the Gruyère and a grinding of pepper, then perch a Parmesan crisp on top. Serve any remaining croutons separately.

Read More

Warm Salmon Nicoise

A fresh way to serve a salmon fillet. Summery and light, this Nioise is a lovely summer dish

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  518

• Protein

  36g

• Carbs

  37g

• Fat

  26g

• Saturates

  5g

• Fibre

  5g

• Sugar

  6g

• Salt

  1.32g

Ingredients

• 400g baby new potatoes, halved
• 2 salmon fillets, skin on, (about 140g/5oz each)
• small handful black olive (we like Kalamata)
• small handful sundried tomato, chopped
• 1 garlic clove, crushed
• juice 1?2 lemon
• 1 tbsp olive oil
• 200g green beans

Directions

1. Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
2. Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

Read More

Apricot French Toast

Put a sweet twist on eggy bread with this indulgent brunch-time recipe

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  537

• Protein

  10g

• Carbs

  77g

• Fat

  24g

• Saturates

  12g

• Fibre

  3g

• Sugar

  46g

• Salt

  0.94g

Ingredients

• 50g butter
• 6 apricots, halved and stoned
• 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
• 350g ready-made vanilla custard
• 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Directions

1. Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy-if it's still too thick to coat the fruit, add a splash of water. Keep warm.
2. Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

Read More

Red Braised Ginger Pork Belly With Pickled Chillies

Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat

• Cooking Time Prep 10 mins
  Cook 2 hrs, 15 mins
• Skill Level Easy
• Servings Serves 6-8 as part of a buffet

Nutrition per serving

• Kcalories

  695

• Protein

  52g

• Carbs

  20g

• Fat

  46g

• Saturates

  15g

• Fibre

  1g

• Sugar

  19g

• Salt

  1.6g

Ingredients

• 2½ kg pork belly, rind removed, cut into 5cm pieces
• 1 tbsp dark soy sauce
• 200ml Shaohsing rice wine
• 2 tbsp vegetable oil
• 2 garlic cloves, thinly sliced
• thumb-sized piece ginger, cut into matchsticks
• pinch of chilli flakes
• 100ml Chinese black vinegar (available from Waitrose)
• 140g soft brown sugar
• 700ml vegetable stock
• To serve
• toasted sesame seeds
• sliced spring onions
• 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained
• steamed white rice

Directions

1. Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
2. Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
3. Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

Read More

Braised Pork With Plums

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

• Cooking Time Prep 25 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  530

• Protein

  40g

• Carbs

  11g

• Fat

  36g

• Saturates

  13g

• Fibre

  1g

• Sugar

  10g

• Salt

  2.87g

Ingredients

• about 1.6kg/3lb 8oz pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli, deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions, finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar, any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums, halved and stoned

Directions

1. Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

Read More

Steamed Sea Bass With Black Bean Sauce

Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  511

• Protein

  49g

• Carbs

  11g

• Fat

  29g

• Saturates

  5g

• Fibre

  1g

• Sugar

  8g

• Salt

  7.67g

Ingredients

• 1 sea bass, head on, gutted
• 2cm piece ginger, thinly sliced
• 2 tbsp Shaohsing rice wine
• cooked jasmine rice, to serve
• For the black bean sauce
• 1 tbsp groundnut oil
• 2 garlic cloves
• 2 tbsp grated ginger
• 2 tbsp fermented black beans, rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)
• 1 tbsp Shaohsing rice wine
• 3 tbsp toasted sesame oil
• 3 tbsp light soy sauce
• 2 spring onions, shredded
• 1 small handful coriander, leaves picked

Directions

1. Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
2. Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
3. Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
4. While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
5. Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

Read More

Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

Read More

Quick & Easy Hot-And-Sour Chicken Noodle Soup

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  407

• Protein

  42g

• Carbs

  33g

• Fat

  12g

• Saturates

  3g

• Fibre

  5g

• Sugar

  6g

• Salt

  5.1g

Ingredients

• 140g dried wholewheat noodles
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thighs, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushrooms, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

Directions

1. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

Read More

Chinese Braised Pork With Double Spring Onions

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

• Cooking Time Prep 15 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  392

• Protein

  38g

• Carbs

  5g

• Fat

  21g

• Saturates

  7g

• Fibre

  1g

• Sugar

  3g

• Salt

  2g

Ingredients

• 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
• 1 tbsp olive oil
• 250ml Shaohsing rice wine or dry sherry
• 100g ginger, finely sliced
• 2 garlic cloves, sliced
• 12 spring onions, 8 fat ones and 4 thinner ones
• 1 dried red chilli (look for Kashmiri chillies for a good flavour)
• 500ml chicken or vegetable stock
• 1 tbsp miso paste (optional)
• 2 tbsp soy sauce
• steamed rice and bok choi, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
2. Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

Read More

Beef Stir-Fry With Ginger

Try making this noodle dish to celebrate Chinese New Year

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  349

• Protein

  33g

• Carbs

  26g

• Fat

  14g

• Saturates

  3g

• Fibre

  1g

• Sugar

  3g

• Salt

  3.58g

Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove, chopped
• 4cm piece ginger, peeled and cut into matchsticks
• 1 stick lemongrass, trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas, cut into thin strips
• 8 baby corn, sliced diagonally
• 6 spring onions, trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• roughly chopped coriander, to serve

Directions

1. Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
3. Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
4. Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Read More

Hot & Sour Pork & Pepper Stir-Fry

A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  506

• Protein

  34g

• Carbs

  64g

• Fat

  15g

• Saturates

  4g

• Fibre

  4g

• Sugar

  21g

• Salt

  1.11g

Ingredients

• 100g Thai jasmine rice
• 1 tbsp sesame seeds
• 1 tsp sunflower oil
• 250g pork fillets, cut into finger-width strips
• 1 red and 1 yellow pepper, deseeded and sliced
• 2 tsp cornflour
• 2 tsp soy sauce
• juice 1 lime
• 2 tbsp clear honey
• ½ red chilli, sliced

Directions

1. Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
2. Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.

Read More

Egg Drop Chicken Noodle Soup

These quick and healthy noodles make the ideal midweek staple

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  273

• Protein

  26g

• Carbs

  30g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.04g

Ingredients

• 2 skinless, boneless chicken breasts, diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn, halved lengthways, or frozen sweetcorn
• 2 eggs, beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions, finely chopped

Directions

1. Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
2. Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

Read More

Prawn Chow Mein

This low-fat stir-fry recipe is packed with crunchy vegetables and tangy oyster sauce

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  271

• Protein

  25g

• Carbs

  34g

• Fat

  5g

• Saturates

  1g

• Fibre

  5g

• Sugar

  8g

• Salt

  2.98g

Ingredients

• 3 nests medium egg noodles
• 140g broccoli, chopped into small florets
• 140g baby corn, halved
• 1 tbsp olive oil
• 1 red pepper, sliced
• 300g prawns
• For the sauce
• 3 tbsp tomato ketchup
• 2 tbsp oyster sauce

Directions

1. Cook the noodles, broccoli and corn in boiling water for 3-4 mins, or until tender. Drain and set aside. Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.
2. Tip in the noodles and vegetables along with the prawns and toss together. Add the sauce ingredients and heat everything through for 2-3 mins, until piping hot.

Read More

Kung Po Prawns

Whip up this budget-friendly, Chinese favourite in just 20 minutes

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  308

• Protein

  25g

• Carbs

  13g

• Fat

  18g

• Saturates

  3g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.07g

Ingredients

• 1 tsp cornflour
• 2 tbsp light soy sauce
• 400g large raw prawns, frozen is fine, butterflied (see tip, below)
• 2 tbsp Chinese rice vinegar
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts, drained
• thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely chopped

Directions

1. Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
2. When you're ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out-then tip them out of the pan.
3. Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.

Read More

Chinese Braised Beef With Ginger

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

• Cooking Time Prep 35 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  405

• Protein

  51g

• Carbs

  26g

• Fat

  11g

• Saturates

  4g

• Fibre

  1g

• Sugar

  23g

• Salt

  3.96g

Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket, cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorn
• 100g dark brown muscovado sugar
• 50ml light soy sauce
• 50ml dark soy sauce
• 2 tbsp tomato purée
• beef stock
• To serve
• thumb-sized chunk ginger, shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

Directions

1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21?2 hrs until the beef is really tender.
3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Read More