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Braised fish with tomato and herbs

Fish recipes

Braised fish with tomato and herbs

15 minutes

Chicken sausage and swiss chard pie with tomato chutney

Chicken recipes

Chicken sausage and swiss chard pie with tomato chutney

30 minutes

Baked pasta with cauliflower, lentils and cheddar

Savoury bake

Baked pasta with cauliflower, lentils and cheddar

1 hour

Fennel, blue cheese and pecan nut tart

Cheese recipes

Fennel, blue cheese and pecan nut tart

40 minutes

Baked salmon and tomato pie

Baked salmon and tomato pie

30 minutes

Rare beef with beetroot glaze and sheet potatoes

Rare beef with beetroot glaze and sheet potatoes

20 minutes

Spice-rubbed and stuffed whole roasted trout

Spice-rubbed and stuffed whole roasted trout

20 minutes

Grilled polenta with calamari in thick tomato wine sauce

Cooking with

Grilled polenta with calamari in thick tomato wine sauce

20 minutes

Spiced beef patties with bulgur pilau

Beef recipes

Spiced beef patties with bulgur pilau

20 minutes

Fish broth with filled pasta

Fish recipes

Fish broth with filled pasta

20 minutes

Brinjal tart

Brinjal tart

40 minutes

Egg and shiitake mushroom stirfry

Egg and shiitake mushroom stirfry

10 minutes

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Egg and shiitake mushroom stirfry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 T sesame oil
1 T vegetable oil
2 cloves garlic, finely sliced
150 g fresh shiitake mushrooms, stems trimmed
1 T soy sauce, plus extra for drizzling
2 good handfuls mangetout
2 handfuls bean sprouts
1 bunch spring onions, cut into sections
4 fried eggs, for serving

Method

Heat the sesame oil and vegetable oil in a wok then stir-fry the sliced garlic and shiitake mushroom, until the garlic starts to colour. Add the soy sauce then stir through. Continue stir-frying until the moisture has evaporated then add all the greens and stir-fry over a high heat for 45 seconds. Splash with a little more soy sauce then pile onto warmed plates. Top each with a fried egg and serve.