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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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