Fish recipes

Coconut-and-cardamom rice noodles with pan-fried hake

15 minutes

Tofu recipes

Smoked trout with watercress, tofu pesto and soba noodles

10 minutes

Thai seafood and vegetable green curry

15 minutes

Asian laksa curry with toasted cashews

10–15 minutes

Fish recipes

Teriyaki beef with mushroom hotpot

10 minutes

Stir-fry recipes

Sesame chicken and noodle stir-fry with Asian sauce

Thai-style mussels

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

1 x 400 ml can coconut milk
2 stalks lemon grass
Sliced fresh ginger
Chopped chilli
Blended coriander
2 cloves crushed garlic
500 g fresh mussels
Warm rice noodles

Method

Bring the can coconut milk, stalks lemon grass, sliced fresh ginger, chopped chilli, blended coriander and cloves crushed garlic to a gentle simmer.
Add fresh mussels and cook for 15 to 20 minutes, or until the shells have opened. Ladle onto warm rice noodles and serve.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Coconut-and-cardamom rice noodles with pan-fried hake

Smoked trout with watercress, tofu pesto and soba noodles

Asian-style udon primavera

Thai seafood and vegetable green curry

Asian laksa curry with toasted cashews

Vietnamese bun cha ca

Crispy tenderstem fingers

Asian chicken noodles

Teriyaki beef with mushroom hotpot

Sesame chicken and noodle stir-fry with Asian sauce

Seared tuna on noodles

Thai-style mussels

Thai-style mussels

Ingredients

Method