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Leek and ham phyllo tarts

15 minutes

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Spicy nasi goreng

20 minutes

Spicy nasi goreng

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 cob sweetcorn
140 g fresh peas
250 g rice
2 cloves garlic, crushed
2 shallots, finely chopped
1 T grated ginger
1 leek, finely chopped
1 T chilli paste
1 T soya sauce
2 T coriander, chopped
2 free range eggs

Method

Cook the sweetcorn in boiling salted water until tender. Remove, reserving the water. Slice the corn kernels off the cob. Add the peas to the water and cook for 4 minutes, then drain.

Cook rice according to package instructions. In a saucepan, sweat the garlic, shallots, grated ginger and leek. Add the rice and fry.

Add chilli paste, thick soya sauce, the peas and corn, plus 2 T chopped coriander. Fry 2 free-range eggs and serve on the rice

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Leek and ham phyllo tarts

The greatest sandwich in the world

Ginger and Peppadew chicken wraps with baba ganoush

Prawn cocktail rolls

Half-moon teacakes

Chilli-bite battered fish

Nutty fruity breakfast

Flapjacks

Chilli-and-ginger prawns

Haddock pie

Potato, leek and goat’s cheese pizza

Spicy nasi goreng

Spicy nasi goreng

Ingredients

Method