Ingredients

• 400g raw prawns, peeled and deveined
• 60g mango, finely chopped
• 1 lime, zested
• 2 garlic cloves, crushed
• 10g ginger, grated or 1 tsp ginger paste
• Small handful of coriander, finely chopped
• 1 egg, beaten
• 3 tbsp plain flour
• ½ red chilli, deseeded if you prefer less heat and finely chopped (optional)
• 1 tbsp vegetable oil

To serve

• Sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Method

1. Tip the prawns into a food processor and blitz to a fine paste. Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using. Season with salt and pepper and mix well.
2. Heat the oil in a frying pan over a medium heat. Take a tablespoon of the mix and, using the back of another spoon, push the mix into the frying pan into a circle like a pancake. Working in batches, fry until golden on each side and cooked through, around 8-10 mins. You should end up with 12 fishcakes.
3. Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 2 x 400g cans butter beans, drained
• 400g pork sausagemeat or sausages, skins removed
• 1 tsp fennel seeds
• 100g ricotta
• 20g parmesan, grated, plus extra to serve
• 20g panko breadcrumbs
• 70ml double cream
• Small handful of basil, finely chopped, to serve

Method

1. Heat the oil in a saucepan over a medium heat. Add the garlic and cook for 1 min before adding the tomato purée. Cook for 1 min, then add the chopped tomatoes, swilling out the can with water, adding that too, then the butter beans. Bring to a simmer and cook for 10 mins.
2. Tip the sausagemeat, fennel seeds, ricotta, parmesan and breadcrumbs into a large bowl and season with pepper. Mix well using your hands then divide into 12 balls. Remove the sauce from the heat, add the cream and season to taste.
3. Heat the oven to 200C/180C fan/gas 4. Pour the creamy butter beans into a shallow baking dish and put the meatballs on top. Cook in the oven for 25-30 mins. Top with extra grated parmesan and fresh basil. Otherwise, leave to cool fully, cover well and freeze.

Ingredients

• 320g edamame beans, frozen or fresh
• 1 tbsp sesame oil
• 4 garlic cloves, sliced
• 320g green beans, sliced
• 200g kale or cavolo nero, stalks removed, thinly sliced
• 450g firm tofu, cubed
• 150g wholemeal noodles
• Spring onions and red chilli, sliced, to serve (optional)
• 2 tbsp black and white sesame seeds, to serve

For the sauce

• 3-4 tbsp peanut butter
• 1 tbsp tahini
• 2 tbsp low-salt soy sauce

Method

1. Put the edamame beans in a heatproof bowl with 2 tbsp water. Cover and microwave on high for 6 mins. Drain and set aside.
2. Heat the oil in a large pan or wok over a medium heat. Add the sliced garlic and cook until just golden (be careful not to burn it). Add the green beans and kale, stirring frequently until the kale has wilted and the green beans are tender.
3. Stir in the cooked edamame beans and cubed tofu. Turn off the heat or reduce to very low while you prepare the noodles and sauce.
4. Cook the noodles following pack instructions (usually 2-3 mins). Drain well. In a small bowl, whisk together the peanut butter, tahini and soy sauce. Add a splash of water to achieve a thick, pourable consistency. Add the cooked noodles and sauce to the pan over a medium heat with the vegetables and tofu. Mix to ensure everything is evenly coated.
5. Sprinkle with spring onions and sliced chilli, if using, and sesame seeds. Serve immediately.

Ingredients

• 1kg cannellini, butter or pinto beans
• 1 parmesan rind (optional)
• Small bunch of parsley
• Small bunch of oregano
• 1 garlic bulb, cloves bashed and skin removed
• 1 onion, cut into quarters
• 1 lemon, halved
• 75ml extra virgin olive oil
• 2 tbsp olive oil
• 1 red onion, finely sliced
• 700g courgettes, halved and thickly sliced
• 500g tomatoes, halved if small or thickly sliced
• Small handful of basil, leaves picked

For the green aïoli

• 3 egg yolks (freeze the whites to use in another recipe)
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• ½ lemon, juiced
• 400ml olive oil or sunflower oil
• 2 small handfuls of soft herbs (such as basil, chives and parsley), finely chopped

Method

1. Tip the beans into a large saucepan and cover with several inches of cold water. Leave to soak for at least 8 hrs, or up to 14 hrs.
2. When ready to cook, add 2 tsp fine sea salt to the pan. Set the pan over a medium-high heat and bring to the boil, then reduce the heat to a gentle simmer – don’t let them boil, as the beans will split. Skim away any scum that rises to the top of the pan. Add the parmesan rind, if using, the herbs, garlic, onion and lemon, along with the extra virgin olive oil. Season with another large pinch of salt and pepper. Cook for 1-2 hrs, stirring occasionally until the beans are tender. Keep an eye on the water level to ensure it isn’t too low – you want about an inch of water on top. Use a slotted spoon to remove the lemon, onions, herb sprigs and parmesan rind, then discard. Leave to cool.
3. Heat the olive oil in a frying pan over a medium heat. Stir in the red onion with a pinch of salt, and cook for 5-7 mins until it is beginning to soften. Tip in the courgettes and cook for 10-15 mins until softened with a bit of bite and lightly browned. Stir the courgettes, tomatoes and basil into the beans, and season. Will keep chilled for up to five days. Leave to cool first.
4. To make the aïoli, tip the egg yolks, garlic, mustard, 2 tsp of the lemon juice and 1 tbsp cold water into the bowl of a food processor. Blend until mixed and drizzle in the oil in a very slow, steady stream. Once all the oil has been added and emulsified, add the herbs and blitz again until fine. Add more oil slowly to make it a thinner consistency, if you like. Season to taste with more lemon juice, salt and pepper. Will keep chilled for up to four days.

Ingredients

• 100g spring onions, very finely sliced
• 20g ginger, finely chopped
• 1 tbsp Szechuan peppercorns, crushed in a pestle and mortar
• 2 garlic cloves, finely chopped
• ½ tsp MSG (optional)
• ½ tsp caster sugar
• 125ml vegetable oil, plus 4 tbsp
• 2 chicken breasts, sliced through the middle, then pounded flat
• 6 tbsp plain flour
• 3 tbsp cornflour
• 1 tsp shichimi togarashi
• Japanese spice blend (optional)
• Sticky rice and green veg or smacked cucumbers, to serve

Method

1. Start by making the spring onion oil. Put the spring onions, ginger, Szechuan peppercorns, garlic, MSG (if using), caster sugar and a good pinch of salt in a heatproof bowl. Pour the vegetable oil into a small saucepan over a medium heat, ensuring that the pan is no more than a third full.
2. Once the oil is shimmering hot, quickly pour it onto the spring onion mixture. It will sizzle so do this carefully. Stir to combine and set aside. Will keep chilled in an airtight container for five days – the flavour will improve over time.
3. Season the chicken with salt and pepper. Tip 5 tbsp of the flour and all the cornflour into a shallow bowl with the shichimi togarashi, if using, and a pinch of salt. Whisk in 7-8 tbsp of water to make a thick batter. Sprinkle the chicken with the remaining flour, then use tongs to dip the chicken in the batter.
4. Meanwhile, heat 4 tbsp vegetable oil in a frying pan over a medium heat. Gently lower in the chicken and fry on each side for 6-7 mins until very golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with a little more shichimi togarashi, if you like.
5. To serve, arrange the bowl with the fried chicken, some rice, greens or smacked cucumbers, and a drizzle of the spring onion oil.