Fish recipes

Spaghetti sole

15 minutes

Duck recipes

Wok fried duck and Asian greens

10 minutes

Grilled chicken sausage on warm cabbage

15 minutes

Chickpea recipes

Chickpea and cashew curry

20 minutes

Whole mushroom pilaf with parma style ham and rocket

20 minutes

Gorgonzola, beetroot and fennel tart

15 minutes

Soup recipes

Beetroot soup with smoked mussels

10 minutes

Brinjal recipes

Baby aubergines with rosa tomatoes

10 minutes

Sauce recipes

Spicy date chutney

Fruit-carpaccio salad with spun sugar

10 minutes

Udon noodles in miso broth

5 minutes

Singapore-style noodles

10 minutes

Singapore-style noodles

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g rice vermicelli
Peanut oil
2 free-range eggs, beaten
250 g chicken fillets, skinned and sliced into strips
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 cloves garlic, finely chopped
6 spring onions, finely chopped
About 100g bean sprouts
Salt
230 g small prawns, cooked and shelled
2/3 cup chicken stock
Soy sauce

For garnishing:

1-2 fresh red chillies, finely chopped
1 spring onion, chopped

Method

Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon of peanut oil and, when hot, add the eggs to make an omelette.

When set, remove and cool, then roll up and slice thinly. Rub the chicken strips with the spices. Re-heat the wok and add 2 more tablespoons of peanut oil.

When hot, stir in the spiced chicken, garlic, spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.

Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.

To serve, top with omelette strips and sprinkle with chopped chillies and spring onion. Add soy sauce to taste.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Spaghetti sole

Wok fried duck and Asian greens

Grilled chicken sausage on warm cabbage

Chickpea and cashew curry

Whole mushroom pilaf with parma style ham and rocket

Gorgonzola, beetroot and fennel tart

Beetroot soup with smoked mussels

Baby aubergines with rosa tomatoes

Spicy date chutney

Fruit-carpaccio salad with spun sugar

Udon noodles in miso broth

Singapore-style noodles

Singapore-style noodles

Ingredients

Method