We love this stir fry with cucumber, green beans and carrots adding the crunch and the peanut soy sauce adding a punch.
Ingredients: 2 round shallots, 1 clove of garlic, 10g ginger, 1 carrot, 1 baby cucumber, 100g green beans, 2 stems of Thai basil.
From the larder: 3 tsp oil, 175g noodles, 2 tbsp soy sauce, 1 tbsp peanut butter* and 2 tsp honey (optional extra: prawns, beef strips).
*Alternatively, use 1-2 tbsp sesame seeds.
- Prepare all the veg: chop the shallots, and garlic. Grate the ginger, thinly slice the carrot and cucumber into batons, top, tail, and halve the green beans.
- Mix the peanut butter*, soy sauce and honey together in a small bowl and set aside.
- Bring a pot of water to the boil so that you are ready to cook the noodles according to packet instructions when you start stir-frying.
- In a wok, or large frying pan, on a high heat, heat the oil and if using, cook the meat. Add shallots, ginger, carrot and green beans in that order. Fry for 5 minutes, or until the vegetables are just reaching the right level of crunch.
- Add the cucumber and sauce and fry for 2 more minutes.
- Drain the noodles and serve immediately with stir-fried veg and torn Thai basil on top.
Roasting tomatoes bring out their lovely sweetness which goes like magic with lentils and the salty spice of chilli and broccoli sautéed in soy sauce. This combination makes for a delicious and delightful dinner!
Ingredients: 100g cherry tomatoes, ½ -1 red chilli, 120g baby white onions, shallots or onion, 80g green beans, 150g purple sprouting broccoli, 10g basil.
Larder: 150g puy lentils, oil, salt, pepper, drizzle of balsamic vinegar (optional: 45g hazelnuts, grilled chicken or fish).
- Preheat the oven to 200 degrees C.
- Place lentils in a saucepan with water or stock. Bring to the boil and simmer for 20 minutes until soft.
- Halve the tomatoes and chop the pepper into chunks. Place in a roasting tin and roast in the oven for 15-20 minutes.
- Slice brocoli into small florets and top and tail the green beans and and then cut in half or into thirds. Thinly slice half the chilli.
- Heat a frying pan Add the hazelnuts and dry toast until they start to brown and skins start peeling off. Remove from the pan and set aside.
- Add the green veg to the hot frying pan and fry in a little oil with the chilli slices. Frying chillis releases a compound called capsaisin which gives them their spice but can also pack a punch when cooking, so make sure to open a window or 2
- Remove the tomatoes, onions from the oven and stir into the lentils,
- Serve lentils with green beans, broccoli, chilli, hazelnuts and basil torn on top. Drizzle with balsamic vinegar and dig in.
Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.
Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.
Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).
- Start cooking the rice.
- Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
- Start cooking the chicken pieces (if using) and shallots in a wok.
- Cook the shallots gently until translucent and then add the curry paste.
- Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.
- Season and serve with rice, chopped coriander and a squeeze of lime.
Ingredients: 125g potatoes, 1 green chilli, 1 spring onion, 4-5 chantenay carrot, 1 clove garlic, a handful of green beans, small bunch of coriander, 12g turmeric, 10 damson plums, 2 shallots.
Larder: 200g rice, 1 tin of coconut milk, oil, 2-3tsp sugar, salt and pepper.
- Start cooking the rice according to packet instructions.
- Place the damson plums in a small pan with ¼ of the chopped spring onion and a garlic clove. Place all in a small pan; add 10ml water, 2 tsp sugar. Simmer gently for 5-10 minutes, until it has a runny jam consistency. Add more sugar if needed and set aside. You can scoop out the stones or just avoid them when eating.
- Peel and mince 1 clove of garlic and the turmeric, and finely slice the rest of the spring onion. Deseed and thinly slice the chilli, chop the shallots. Halve the carrots lengthways and top and tail the green beans.
- Heat a glug of oil in a pan. Fry the spring onion along with the garlic, turmeric, shallots and chilli for 2-3 minutes.
- Quarter the potatoes and add to the pan, fry for 2 minutes and then add the coconut milk. Cook for 8-10 minutes and then add the carrots, and green beans. Cook until the carrots and beans are al denté. If the curry reduces too much, add a little bit of water.
- Serve the curry with rice and a dollop of plum chutney, garnished with the chopped coriander.