Sticky Shiitake Mushrooms.
If you’re a fan of sticky, sweet, pan-Asian cuisine you will love this dish (seriously, it’s bangin’!). It’s quick and easy to put together and guaranteed to impress. Serve with freshly cooked rice and chopsticks.
SERVES 2.
240g shiitake mushrooms.
3 tbsp cornflour.
2 tbsp groundnut oil.
2 garlic cloves.
3cm piece fresh ginger.
½ tsp water.
1 tbsp sesame oil.
2 tbsp light brown sugar.
4 tbsp dark soy sauce.
2 tbsp rice wine vinegar.
1 tsp sriracha sauce, or to taste.
1 spring onion, to serve.
250g pre-cooked basmati rice (shop-bought or Perfectly Boiled Rice), to serve.
1 tsp sesame seeds, to serve.
Wok or large frying pan on a high heat.
Thickly slice the mushrooms and put them in a bowl. Sprinkle 2 tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into the wok or pan and get it nice and hot. Tip in the mushrooms and fry for 4–6 minutes, until cooked through and slightly crisp on the outside. Transfer the mushrooms to a bowl and set aside.
Peel and finely chop the garlic and ginger. Spoon the remaining 1 tablespoon cornflour into a small dish and mix it together with the water. Wipe out the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil. Add the chopped garlic and ginger and cook until you release the aromas and they’re bubbling in the oil, about 1 minute. Sprinkle over the sugar and stir until caramelised, about 2 minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Add the sriracha and stir it into the sauce. Tip the cooked mushrooms back into the pan and stir to warm through and completely cover in the sauce, a further 1–2 minutes.
Finely slice the spring onion. Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.
Mini Chilli Bowls.
This is a quick-to-prepare, warming hug-in-a-bowl kind of dish that’s good for impressing your guests when time is against you! Feel free to up the chilli if you like a bit of a kick. This banging chilli is served inside a cool cone dish.
SERVES 3–6.
3–6 medium flour tortillas.
1 fresh red chilli.
1 red onion.
2 garlic cloves.
2 red peppers.
20g fresh coriander.
12 cherry tomatoes.
2 tbsp olive oil.
1 tsp paprika.
½ tsp ground cumin.
1 x 400g tin kidney beans.
1 x 400g tin black beans.
700g passata.
500g pre-cooked rice (shop-bought or Perfectly Boiled Rice).
50g dairy-free cheese, optional.
1 lime.
Preheat oven to 180°C. Muffin or cupcake tray. Lidded casserole or saucepan on a medium heat.
Turn the muffin or cupcake tray upside down and place 3 tortillas in the gaps between the cups, making 3 bowl shapes. Press each tortilla down firmly to get a flat bottom, to ensure the bowls will stand up. Place the tray in the oven and bake for 7–10 minutes until lightly browned and firm. Take out of the oven and leave to cool and harden on the tray. If you are cooking for more than 3 people, repeat this step with more tortillas.
Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then chop. Peel and chop the onion and garlic. Cut the peppers in half and cut out the stems and seeds, then chop. Cut the stalks from the coriander and finely chop, reserving the leaves for later. Halve the cherry tomatoes.
Heat the olive oil in the pan and add the chopped chilli, onion, garlic and coriander stalks and cook for 5 minutes, stirring occasionally. Add the cherry tomatoes and peppers and stir for another 4–5 minutes. Add the paprika and ground cumin. Drain the kidney beans and black beans and stir into the sauce. Pour in the passata. Leave the sauce to simmer for 10 minutes, stirring occasionally.
Heat the rice, following the instructions on the packet. Put a small layer of rice on the bottom of each of the tortilla bowls and top with a generous serving of chilli. Grate the dairy-free cheese, if using, on top and sprinkle over the coriander leaves. Cut the lime into wedges and place one on each plate to serve.
Quick Puttanesca Spaghetti.
The combination of lemon and fresh parsley in this dish creates a voluptuous pasta and the saltiness of the capers in brine will remind you of the sea. This flexible favourite of ours is great for when you’re low on fresh ingredients. It can be served with a side salad or makes a great quick meal all on its own.
SERVES 6.
2 small red chillies, fresh or dried.
20g flat-leaf parsley.
10 Kalamata olives.
4 garlic cloves.
4 tbsp olive oil.
1 tbsp capers, plus 1 tbsp of brine from the jar.
½ tsp salt, plus a little extra.
700g passata.
500g spaghetti.
220g Tenderstem broccoli.
1 lemon.
Large saucepan on a medium-high heat. Large saucepan of boiling salted water on a high heat.
Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, and finely chop. Separate the parsley stalks and finely chop, reserving the leaves for later. Stone and roughly chop the olives.
Peel 2 of the garlic cloves. Pour 2 tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2–3 minutes. Add the ½ teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers. Leave to cook for a minute, then add the passata. Taste and season with salt if necessary. Turn the heat to medium and leave to simmer while you move on to the next step.
Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves. Cook until al dente, following the instructions on the packet.
Meanwhile,