main meals

Grated tofu makes surprisingly delicious fritters! These tofu fritters have a hint of curry flavour and are served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

TOFU FRITTERS

Lebanese cucumber

white vinegar ((80 milliliters))

water ((80 milliliters))

Tbsp sugar

tsp salt

300 g firm tofu ((10.6 ounces))

carrot

green capsicum

spring onions

eggs

plain, unsweetened yoghurt ((80 milliliters))

cornflour ((60 grams))

brown rice flour ((40 grams))

tsp baking powder

curry powder

paprika

salt

rice bran oil

plain, unsweetened yoghurt ((125 milliliters))

Tbsp aioli

Tbsp sweet chilli sauce

watercress ((2.1 ounces))

roasted, salted cashews ((45 grams))

PREPARE PICKLED CUCUMBERThinly slice cucumber. In a small-medium bowl, whisk&nbsp;together vinegar, water, sugar and salt. Add&nbsp;cucumber and stir to combine. Leave to pickle while&nbsp;you prepare the rest of the meal.

MAKE FRITTERSGrate tofu and carrot. Finely dice capsicum and thinly&nbsp;slice spring onions. In a large bowl, whisk together&nbsp;eggs and yoghurt. Stir in tofu, carrot, capsicum and&nbsp;spring onion. Fold in cornflour, brown rice flour,&nbsp;baking powder, curry powder, paprika and salt until&nbsp;just combined.

Preheat oven to 180ºC (360ºF) fan bake. Place a large&nbsp;oven rack over a large oven tray.

Heat 1 tablespoon oil in a large frying pan over&nbsp;medium-high heat. Add large spoonfuls of fritter&nbsp;mixture and spread out into rounds. Cook for a&nbsp;couple of minutes each side, until golden brown (they&nbsp;don’t have to be completely cooked). Remove from&nbsp;the pan onto the oven rack. Repeat until all mixture is&nbsp;used up, adding more oil as required.

Once you have fried all the fritters, place in the oven&nbsp;for 5-10 minutes to finish cooking.

PREPARE SERVING INGREDIENTSMeanwhile, whisk together yoghurt, aioli and sweet&nbsp;chilli sauce. Season to taste with salt and pepper.

SERVEDrain cucumber. Divide watercress between&nbsp;individual serving plates. Top with fritters, cucumber&nbsp;and a generous dollop of yoghurt sauce. Scatter&nbsp;cashews over the top.

Laksa is a popular Malaysian coconut noodle soup. It’s full of flavour and interesting ingredients. My version features prawns (though you can easily swap for chicken) and isn’t too spicy.

PRAWN LAKSA

g green beans ((8.8 ounces))

courgette

garlic

coriander

peanut oil

tsp ginger

laksa paste ((175 grams))

chicken stock ((750 milliliters))

Tbsp brown sugar

tsp fish sauce

400 g frozen raw prawn pieces or cutlets ((14 ounces))

400 ml lite coconut milk ((13.5fl.oz))

lime juice

120 g fried tofu puffs ((4.2 ounces) (optional))

250 g rice noodles ((8.8 ounces))

g bean sprouts ((3.5 ounces))

crispy shallots

lime ((optional))

PREP INGREDIENTS Trim ends off beans and cut beans in half. Spiralise or julienne courgette (or cut into thin rounds). Thinly slice spring onions. Crush garlic. Roughly chop coriander.

COOK LAKSA Heat oil in a large non-stick pot on medium. Add garlic and ginger and cook for 2 minutes. Stir in laksa paste and cook for 2 minutes, until fragrant. Add stock, sugar and fish sauce, then stir in prawns, beans and courgette. Bring to a gentle simmer and cook for 10 minutes. 3. Stir in coconut milk. Cook for 2 minutes, then add lime juice to taste. Cut tofu puffs in half, if using, and add to the laksa. Reduce heat to very low, place a lid on the pot and leave for 5-10 minutes.

COOK NOODLESMeanwhile, cook or prepare noodles according to the instructions on the packet (I boiled mine for 6 minutes). Drain.

SERVEDivide noodles between warmed serving bowls. Top with laksa (try using tongs and a ladle to serve). Garnish with bean sprouts, spring onions, coriander and fried shallots, if using. Serve with extra wedges of lime, if you like. Use a spoon and chopsticks or a fork to eat!

Making pizza sauce using KNORR Tomato Powder adds extra zest to this classic pizza topping and lets you achieve the right sauce texture with ease.

Pizza Napolitana

KNORR Tomato Powder 850 g

500.0 milliliters Boiling water

5.0x 22 cm diameter pizza base

Vine ripe tomatoes, slice

Buffalo mozzarella, thinly sliced

Kalamata olives

olive oil

Basil Leaves

Method

     Mix KNORR Tomato Powder with boiling water and stir until combined. Simmer for 1 minute then remove from heat and cool slightly.      Warm pizzas bases in combi oven.      Spread bases with tomato sauce. Top with sliced tomatoes, mozzarella and olives. Drizzle with garlic olive oil.      Bake in combi oven at 200 degree Celsius for 15 minutes or until cheese is melted. Slice pizzas, sprinkle with basil and serve.   Find more recipe ideas &gt; 

Create irresistibly spicy ramen noodles at home with this karaka tantan tonkotsu ramen noodle soup. Tantan or Dandan noodles is a dish originating from Chinese Sichuan cuisine which consists of a spicy sauce in rich pork bone soup stock topped with preserved vegetables and minced pork. This Japanese interpretation includes red pickle ginger and nitamago marinated boiled eggs, making this dish packed with flavour, umami and heat that will have you wanting more.

Karaka tantan tonkotsu ramen noodle soup

for the soup:

tonkotsu pork bone soup stock

½ tbsp red miso

½ tbsp korean gochujang spicy miso paste

lard

ramen noodles

pork mince:

pork mince

soy sauce

red chilli

garlic clove,

vegetable oil

tsp sesame oil

red pickled ginger

soy eggs

green onions, thinly sliced

nori seaweed sheets,

Prepare the soup

Prepare your 300-400ml pork bone soup stock in a large saucepan and bring to a low simmer. Feel free to use store bought soup stock or if you’re adventurous make your own from scratch.

Add the remaining ingredients to the soup

Once simmering, add the ½ tbsp red miso, ½ tbsp spicy miso paste, and 1 tsp of lard (or leave out the lard if you prefer) to the stock and stir until evenly combined. Remove from the heat and set aside.

Prepare the ramen noodles

Prepare 1 bunch ramen noodles according to the package. Drain and set aside.

Brown the 150g mince in a frying pan

Add the rest of the ingredients for the seasoned pork mince and cook for 3-4 mins.

Serve and garnish

Reheat the soup stock if needed. Add the noodles to a large ramen bowl, and then top with the soup. Add the seasoned pork mince on top of the noodles. Serve with red pickled, ginger, boiled eggs cut in half, green onions, and nori. Feel free to add other toppings as desired.

Who doesn’t love a good pie?! These individual creamy mushroom and spinach pies with buttery puff pastry are a delicious vegetarian meal. Sautéed broccolini makes a great accompaniment.

CREAMY MUSHROOM AND SPINACH PIES

250 g button mushrooms ((8.8 ounces))

100 g portobello mushrooms ((3.5 ounces))

brown onion

300 g frozen spinach ((10.6 ounces))

lite cream cheese ((125 milliliters))

tsp white miso paste

tsp wholegrain mustard

tsp black pepper

cheddar cheese ((100 grams))

puff pastry sheets ((300 grams/10.6 ounces))

Tbsp milk

Tbsp sesame seeds

250 g broccolini ((8.8 ounces))

lemon

walnut pieces

Preheat oven to 190ºC (375ºF) fan bake and line an oven tray with baking paper. Get pastry sheets out of freezer to defrost.

PREPARE PIESDice mushrooms and onion. Crush garlic. Heat oil in a large frying pan over medium heat. Add mushrooms, onion and garlic and cook for 5 minutes, stirring occasionally, until softened.

While mushrooms are cooking, microwave spinach for 3 minutes, until defrosted. Place in a colander (in the sink) and press down to squeeze out excess moisture. Add to frying pan with the mushrooms, season with a little salt and pepper and cook for a couple of minutes. Remove from heat and set aside.

In a medium-large bowl, stir together cream cheese, miso, mustard, salt and pepper. Mix in cheese and mushroom and spinach mixture.

Cut each pastry sheet into quarters (squares). Place half of the pastry squares on the prepared tray. Brush the edges with a little milk, then divide the filling between the squares, leaving a 1cm border around the edge. Stretch remaining pastry squares a little and place them over the top of the filling. Use a fork to press down the edges and seal pies closed. Brush pies with milk and sprinkle with sesame seeds. Bake for 25 minutes, until golden brown and puffed up.

PREPARE BROCCOLINIThinly slice garlic. Trim dry ends off broccolini and microwave for 1 minute. Heat oil in a large frying pan over medium-high heat. Add broccolini, garlic, lemon zest and walnuts and stir fry for 2-3 minutes, until broccolini is lightly charred and walnuts are toasted.

SERVEServe pies with broccolini on the side.

What better way is there to unwind after a long day than with a flavoursome Japanese katsu curry? Curry was introduced to Japan by the British over 100 years ago, and has since then become one of the country's favourite dishes to make at home. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish.

Chicken katsu curry

Curry sauce:

Japanese curry

onion

potato

water

Chicken katsu:

panko breadcrumbs

tbsp plain flour

chicken breasts

egg, slightly beaten

To serve:

cooked japanese rice

tonkatsu sauce

pickled radish

Cut the vegetables into chunks

Cut 1 large onion 1 large, potato and 1 carrot into small chunks before adding them to a large pan half filled with water.

Cook the rice

Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.

Add the curry roux

Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.

Prepare the chicken katsu

While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.

Deep fry the chicken katsu

Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.

Garnish and enjoy

Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy.

This easy miso ramen (with dumplings - yum!) is cosy, nourishing and delicious. Whip it up in just 20 minutes. A great choice for busy winter weeknights!

MISO RAMEN WITH DUMPLINGS

water ((750 milliliters))

chicken or vegetable stock ((500 milliliters))

tsp miso paste ((approximately 2 sachets))

Tbsp thinly sliced fresh ginger

300 g frozen dumplings (see notes) ((10.6 ounces))

350 g fresh noodles ((12.3 ounces))

spinach ((8.8 ounces))

frozen shelled edamame beans ((155 grams))

Chilli oil ((optional))

MAKE RAMEN Bring a small saucepan of water to the boil. Add eggs and boil for 7 minutes. Drain well then refill saucepan with cold water.

Meanwhile, combine water, stock, miso paste, ginger, soy sauce and sesame oil in a large saucepan. Bring to a boil, then reduce to a rapid simmer and add dumplings. Cook until dumplings float to the surface, then continue cooking for a further 5 minutes, until dumplings are cooked through.

Place noodles in a large bowl. Wash and trim the spinach, then place in bowl with noodles. Add edamame beans. Pour boiling water over to cover and leave to sit for a couple of minutes.

Thinly slice spring onions. Peel eggs.

SERVE Drain noodles, spinach and beans. Divide between warmed serving bowls. Top with dumplings and ladle miso soup mixture over the top. Halve the eggs and place one half in each bowl. Sprinkle with spring onions and sesame seeds. Add a drizzle of chilli oil, if using.

This is a lighter version of roast lamb, with lots of greens and not as many carbs. Spinach and feta add a delicious twist and the minty dressing finishes the meal off nicely.

SPINACH & FETA STUFFED LAMB

oregano

700 g butterflied lamb leg ((1lb 9 ounces))

g feta cheese ((5.3 ounces))

baby spinach ((1.8 ounces))

kg pumpkin ((2lb 3 ounces))

radishes

telegraph cucumber

g baby rocket ((1.4 ounces))

mint leaves

lemon juice

Dijon mustard

tsp sugar

PREPARE LAMBPreheat oven to 210ºC (410ºF) bake. Line an oven tray with baking paper. Crush the garlic and combine with the oil, oregano, salt and pepper in a small bowl. Cut any excess fat off the lamb and place on prepared tray. Brush all over with olive oil mixture. Crumble feta and press onto one side of the lamb. Top with the spinach and roll up tightly. Tie with kitchen string to secure, or use toothpicks. Use your hands to stuff back in any of the feta and spinach that falls out. Roast for 40 minutes (try 30-35 minutes if you prefer your lamb more pink), then leave to rest (covered with foil) for 5 minutes.

MAKE PUMPKINLine another oven tray with baking paper. Remove seeds from pumpkin and discard. Microwave pumpkin for 5 minutes. Carefully remove from microwave, cut off skin and slice into wedges. Arrange on oven tray. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes, until starting to crisp around the edges.

PREPARE SALADWhile pumpkin and lamb are cooking, prepare salad. Trim the ends off the beans, cut beans in half and place in a microwave-safe bowl. Microwave for 1 minute 30 seconds. Thinly slice radishes and cucumber. Toss salad ingredients together.

MAKE DRESSINGFinely chop mint and crush garlic. Place in a clean jar with remaining ingredients and shake until well combined.

SERVECarve lamb into slices about 1cm thick. Divide salad between individual serving plates and top with pumpkin and lamb. Drizzle all over with dressing.

This easy beef curry is infused with Vietnamese flavours. Roti might not be the traditional accompaniment, but it’s so good!

VIETNAMESE-STYLE BEEF CURRY

beef

carrots

tsp peanut oil, divided

tomato paste

lemongrass paste

tsp curry powder

beef stock ((17 fl.oz))

beef stock cube

green beans ((7 ounces))

cornflour

Tbsp fish sauce

garlic roti

250 g microwave pouch long grain rice ((8.8 ounces))

PREPARE INGREDIENTSDice steak into 2cm (0.8in) pieces and season with salt and pepper. Cut carrots into small cubes and finely dice onion.

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TOFU FRITTERS

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Pizza Napolitana

Karaka tantan tonkotsu ramen noodle...

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Chicken katsu curry

MISO RAMEN WITH DUMPLINGS

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VIETNAMESE-STYLE BEEF CURRY

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