This recipe created by nutritionist Anita Bean could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. The flageolet beans boost the protein content, but you can easily substitute chickpeas or ...
DETAILS Serves 2 INGREDIENTS 150g firm tofu, cut into 2.5cm cubes2 teaspoons vegetable oil200g rice stick noodles2.5cm piece of ginger, finely chopped1 garlic clove, finely chopped½ leek, finely sliced1 medium-size red onion, finely sliced4 spring onions, topped, tailed, sliced in half lengthwise and chopped into 2.5cm pieces200g beansprouts1 small red chilli, finely sliceda pinch of chilli flakes100ml amai ...
DETAILSServes 2INGREDIENTS250g firm tofu, cut into 2.5cm cubes 150ml vegetable oil (for frying the tofu) 150g soba noodles 30ml vegetable oil 1 carrot, cut into 1cm cubes ½ courgette, cut into 2.5cm thick cubes 1 small red onion, sliced into 3mm slices 4 spring onions, cut into 2.5cm pieces 60g mangetout, sliced 500ml ...
DETAILSServes 2INGREDIENTS125g brown sticky rice, cooked 60g edamame beans 2 tablespoons vegetable oil 50g shiitake mushrooms, destalked and finely sliced 1 x 150g seitan steak, sliced into long, thin strips 90ml spicy cherry hoisin sauce (see below) 80g vegan kimchee ½ cucumber, julienned 4 spring onions, topped, tailed and sliced at an angle ...
DETAILSServes 2INGREDIENTS45g sun-dried tomatoes ½ tablespoon miso paste 1 teaspoon chilli paste 800ml vegetable stock 4 longstem broccoli, trimmed 2 nests ramen noodles 1 tablespoon vegetable oil ½ courgette, sliced lengthways and into large chunks 50g mangetout, trimmed ¼ leek, sliced lengthways and into large chunks 4 asparagus, sliced at an angle 150g ...
DETAILS Serves 4 Prep 10 minsCook 30 mins INGREDIENTS olive oil, for frying1 small onion, finely chopped250g Arborio rice800ml water and 2 vegetable stock cubesa few sprigs each of rosemary and thyme3 bay leaves200g green kale1 clove garlic, peeled50g Parmesan-style cheese, finely gratedzest of 1 lemon juice of ½ lemon2 tbsp olive oil50ml double cream250g cherry tomatoes, halved (mixed colours, ...
DETAILS Serves 4Prep 10 mins Cook 35 mins INGREDIENTS 50ml olive oil, plus extra for brushing3 cloves garlic, peeled6 sprigs of thyme, leaves picked, plus extra for garnish2 x 400g cans chopped tomatoespinch of salt, sugar and freshly ground black pepper1 tsp sherry vinegar1 green courgette1 yellow courgette2 aubergines, different varieties if you can get them3 peppers, mixed colours 4 ...
I’d venture to say that this apple and Cheddar galette is even better if you leave it in the fridge overnight once cooked, and warm it up to serve the next day. Any canines in the house will undoubtedly turn up at the scent of hot apples and melted cheese, but cloves aren’t suitable for ...