The Perfect Tomato Salad

serves 4 as a side dish

3 tablespoons best-quality olive oil
1/4 cup best-quality balsamic vinegar
1 pint grape tomatoes, rinsed and halved length-wise (cherry tomatoes are a fine alternative)
1/4 loosely packed basil leaves, sliced thin, as in a chiffonade
coarse salt
freshly ground pepper
Heat the olive oil and a little less than half the vinegar over a low flame until bubbling and just beginning to reduce, about 2 minutes. Toss the tomatoes with the hot liquid, sliced basil and salt and pepper to taste. Go easy on the salt, you'll add more just before serving. Cover and allow to sit out before serving, up to 4 hours. Just before serving, reduce the remaining vinegar in the same manner as before: over a low flame, watching it bubble until it begins to reduce in volume. Toss the tomatoes in their own juices, then drizzle the newly reduced vinegar over the mixture and toss lightly. Add a final sprinkling of coarse salt, to taste.

Slow-Cooked Broccoli with Crunchy Lemon Breadcrumbs

serves 4 to 6 as a side dish 1 1/2 pounds broccoli
3 to 4 cloves fresh garlic, peeled
1/3 cup olive oil
Salt
Red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups fresh, roughly textured breadcrumbs (made from stale bread)
Flaky sea salt (such as Maldon)
1 lemon
Freshly ground black pepper
Break down your broccoli as follows: Cut the thick stems from the florets, peel and cut them into 1-inch chunks. Break the florets into pieces. If the garlic cloves are small (the size of an almond) leave them whole. Cut larger cloves into halves or quarters.
Pour the olive oil into a large pot (4 quarts or so) that has a tight-fitting lid. Add the broccoli, starting with the stems and followed by the florets, and garlic and a pinch of salt. Add about 2 or 3 tablespoons of water and put on the lid. Place over a medium low flame and cook until you can hear the liquids starting to simmer (about 10 minutes.) It's OK to peek in the pot to see how things are going. Turn the flame down as low as possible and continue cooking until the broccoli is limp and completely soft, about another hour. Turn off the heat but keep the lid on.
In a large frying pan, heat up the oil and butter and add the breadcrumbs (and optional red pepper flakes) and sauté until the crumbs begin to brown. Add a small pinch of the salt and turn off the heat. Using a microplane or a fine grater, carefully grate just the peel from the lemon and toss in with the crumbs.
To serve: Remove the broccoli from the pan with a tongs until the only thing left in the pot are the cooking liquid and the garlic cloves (which will be quite soft.) Smash the cloves against the sides of the pot and mix them into the liquid and pour it over the broccoli. Sprinkle on the breadcrumbs, grind some fresh pepper over everything and serve.

Empanadas with Corn Filling ("Humitas")

Makes 12 small or 8 large empanadas
For the dough:
3 cups flour
1 1/2 sticks butter, chilled and cut into cubes
3/4 teaspoon salt
1 large egg
8 tablespoons cold water
For the filling:
4 cups fresh corn (approximately 1 bag of frozen corn is fine)
3 green onions, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon mustard
3 tablespoons milk
1 small squeeze of lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon sugar
For assembly:
1 large egg, whisked
Sea salt or Maldon salt to taste (for garnish)
In a food processor, pulse to combine the flour, butter and salt. Whisk together the egg and the water and add in individual tablespoons until dough just comes together. Press into two discs and cover with plastic wrap. Chill for about 30 minutes to an hour in the fridge.
In a large skillet on medium heat, cook the corn and green onions in olive oil for about 3 minutes. Add garlic, mustard, milk, lemon juice, paprika, salt and sugar, and cook for 5 minutes more until the corn is soft and spices have melded. In a food processor, pulse about 3 or 4 times, until the mixture is homogenous but leaving a few corn kernels whole.
Remove dough from fridge, and roll out on a floured surface as thin as you can, about 1/4 inch or so. Preheat oven to 400°F. Cut round circles using the back of a small saucer (I used a 3-inch for small empanadas and a 6-inch for larger empanadas).
Transfer rounds to a parchment–lined baking sheet. Place 1-2 tablespoons of filling into the center of each round, folding in half and crimping with a fork to enclose the pastry. Brush the tops with egg and dust with a little sea salt or Maldon salt, if you have it. Bake for about 12-15 minutes, until empanadas are golden brown.
Serve immediately with white wine or lemonade.

Egyptian Tomato Soup

1 tablespoon unsalted butter
1 medium brown onion, finely chopped
1 clove garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 limes cut into wedges
Salt and freshly ground black pepper
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.

Minestrone soup

Ingredients

• 3 large carrots , roughly chopped
• 1 large onion , roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 2 large potatoes , cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti , snapped into short lengths
• 1⁄2 head Savoy cabbage , shredded
• crusty bread , to serve

1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

Falafel

Ingredients:

• 2 x 400g tin of chick peas
• 2 x small onions
• 2 x clove garlic
• 2 x eggs
• 1 tbsp cumin
• 1 tbsp coriander
• 2 tsp paprika
• Large bunch of fresh parsley
• 1tbsp lemon
• 2 tsp salt
• 2 tsp pepper

Finely chop onions and garlic and cook on low heat in oil until soft not brown,
Wash and drain chick peas and place in food processor with onions, garlic and all other ingredients. (if you don’t have a food processor mashing in a bowl will work but will take time).
To cook heat a fair amount of oil on a medium heat, shape mix into small patties and place in oil (makes about 16).
Cook for three minutes each side avoiding touching them while they are cooking and turning very carefully or they will break apart. Ideally would deep fat fry for a couple of minutes instead if you have a deep fat fryer.

Meatball Soup Recipe

Ingredients:

• 1 lbs lean ground beef
• 1 cup rice
• 1 egg
• 1-1/2 medium onion
• 1/2 whole green pepper
• 1 tomato
• 2 medium potatoes
• 3 cloves of garlic
• 1 small carrot
• 1-1,5 tsp salt
• 1/2-1/2 tsp freshly ground pepper
• 1/2-1/2 tsp cumin
• 1/2 cup oil
• 6 to 8 cups of pre-boiled water

Directions for the meatballs:
Thinly chop 1 onion, place in a medium bowl, add 1 tsp salt, 1/2 tsp cumin, 1/2 tsp ground black pepper and mince the onion thoroughly.
Add washed rice, ground beef, egg to the onion mixture and combine everything thoroughly. Put the bowl into the refrigerator until needed.

Directions for the soup base:
Cut all vegetables according to your own shape preference.
On medium-high heat, place medium-sized pot, heat it up a bit and add oil. In a couple of minutes, add a tiny bit of the meatball meat to give the broth a good taste. Fry the meat for couple of minutes and add onions. Saute until onion turns golden. Add tomato, saute until tomatoes get softer. Check the heat, if it is too high for you, turn it down a notch. Add all other vegetables and saute for couple of minutes. Add salt, cumin, black pepper and saute for another couple of minutes.
Add water and turn the heat down to medium low. Take out the meatball mixture and start shaping golf ball size circles. Once you are done slowly and one by one emerge meatballs into the soup. Under no circumstances do not mix the soup right away. Let the meatballs harden a bit for you to be able to move them without breaking their shape
Bring the soup to boil. Once the soup starts to boil turn the heat down to medium low.
Cook the dish for 30 minutes. Turn off and completely close the lid for 5 minutes. When meatballs and vegetables are fully cooked, take the meatballs out of the soup, place them in a separate container. When serving, pour some liquid in soup bowls and place 2 or 3 meatballs in each bowl. Garnish with cilantro or green of your choice. A good addition to this dish would be a 1 Tbsp of sour cream

Shurpa – Lamb and Vegetable Soup Recipe

Ingredients:

• 1-2 lb fresh lamb, preferably on the bone
• 1 large onion
• 1 medium tomato
• 1 medium carrot
• 1 green bell pepper
• 2 potatoes, 4 medium potatoes are ideal. But I am trying to cut our potato intake to a minimum.
• 10 cups of plain water and 11 cups of pre-boiled water
• 1 cup of chickpeas previously soaked in water (optional)
• salt
• 1/2 tsp pepper
• 1/2 tsp cumin

Directions:
Wash the lamb on the bone and place it in a large pot. Pour over 10 cups of water and bring the water to boil in medium heat. As soon as the water starts slightly boiling, discard the water. I do this in order to reduce the smell that lamb meat usually has and to clean out the meat to have a clear bullion.
Once you emptied the pot return it back to the stove and add 11 cups of pre-boiled water. Bring it to boil again but keep the heat on medium. Do not overboil the water. When the water starts boiling, more foam will appear on the surface of the soup. Using either a spoon or a spatula, remove the foam. The water of the soup should be clear. Keep on simmering the soup in medium-low heat. Cover the lid of the pot half way and cook the meat for at least 2 hours.
Clean all vegetables, wash them and cut them accordingly: cut the onions in half circles. Thinly slice tomato, cut carrots in smaller pieces, julienne green bell peppers, cut potatoes in half (if smaller) or in fours.
Open the lid of the pot and turn the heat to medium. When the meat is almost cooked, first add onions to the soup. Stir in the cumin, black pepper and salt as desired. Cook onions for about 15 minutes and add tomatoes. Cook for another 10-15 minutes.
When the tomato slices are nice and soft, add the remaining vegetables and cook until they are soft enough to be consumed (for approximately 20 minutes).
Place equal portions of vegetables to meat and pour over the soup. You can also shred the meat and get rid of the bony part. Serve with dills or cilantro. Viola!!!

Chinese Chicken Salad

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into strips
• Salt
• 1 Tbsp sesame oil
• 1 Tbsp Peanut, grapeseed or canola oil
• 1/2 teaspoon red pepper flakes

• 1 head of iceberg lettuce or Napa cabbage, thinly sliced
• 1/2 sweet bell pepper, thinly sliced
• 3-4 scallions, sliced
• 1 carrot, julienned
• 1/2 cup loosely packed cilantro leaves, chopped
• 1/2 cup roasted peanuts
• Chow mein noodles, to taste (skip for gluten-free option)

Dressing:

• 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
• 2 Tbsp rice vinegar
• 1 teaspoon mustard powder
• 1 teaspoon fresh grated ginger
• 1 clove garlic, minced
• 1/2 teaspoon chili pepper flakes
• 2 teaspoons sugar
• 1 Tbsp dark sesame oil
• 1/4 cup peanut, grapeseed or canola oil

Method

1 Heat both oils over high heat in a large saute pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Sprinkle chicken strips with a little salt and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Drain and set aside to cool.
2 In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressin and top with the chow mein noodles.
Yield: Serves 4-6.

Bulgur Wheat and Shrimp Salad

1 cup bulgur wheat

3 cups water

1 small red onion, very thinly sliced

1 carrot, coarsely grated

• 1 tomato, diced
• 1 can (8 ounces) baby corn, sliced into rounds
• 1/2 cucumber, diced
• 7 ounces peeled cooked shrimp

Lime and chilli dressing

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 garlic clove, crushed

• 1/4 teaspoon crushed dried chilies
• Salt and pepper to taste

1

Put the bulgur wheat in a saucepan with 3 cups of water. Bring to a boil, then simmer until the bulgur is tender and all of the water has been absorbed, about 10 minutes. Spread in a flat dish and allow to cool slightly.

2

Combine the onion, carrot, tomato, corn, cucumber, and shrimp in a large salad bowl. Add the bulgur and stir together.

3

For the dressing, place the oil, lime juice, garlic, and chilies in a small bowl; add salt and pepper to taste. Whisk with a fork. Stir the dressing into the salad, tossing to coat all the ingredients evenly. Cover the salad and keep it in the refrigerator if not serving immediately. Serves 4.

Rustic Grilled Vegetable and Rigatoni Salad

8 ounces rigatoni

1 large red pepper, seeded and halved

2 medium tomatoes, cut into wedges

1 medium eggplant, trimmed and sliced lengthways

2 tablespoons balsamic vinegar or lemon juice

2 tablespoons olive oil

2 tablespoons chopped fresh basil

1 tablespoon chopped capers

1 large garlic clove, crushed (optional)

1/4 cup grated Parmesan cheese

Salt and pepper

1

Cook the rigatoni in boiling water for 10 to 12 minutes, or according to package directions, until al dente. Drain and rinse under cold running water, then drain thoroughly and set aside to cool.

2

Preheat the broiler or a grill to high. Broil or grill the pepper halves, skin side up, until blistered and blackened, 5 to 10 minutes. Place in a plastic zippered bag, then leave until cool enough to handle.

3

Broil or grill the tomatoes and eggplant for about 5 minutes. Turn the vegetables so that they cook evenly, and remove the pieces as they are ready. Place the tomato wedges in a large salad bowl. Set the eggplant slices aside on a plate to cool slightly.

4

Cut the eggplant slices into 1-inch strips and add to the tomatoes. Peel the peppers and cut them into 1-inch strips, then add to the salad bowl. Mix in the pasta.

5

In a small bowl, mix the balsamic vinegar or lemon juice with the olive oil, basil, capers, garlic, if using, and Parmesan cheese. Lightly toss this dressing into the salad. Season lightly with salt and pepper. Set the salad aside to marinate for about 30 minutes so that the flavors can infuse before serving.

Warm chicken thai salad

Ingredients

1. 1 tbsp olive oil
2. 450g boneless, skinless chicken breasts, cut into bite-size pieces
3. 1 small onion, very finely chopped
4. 2 garlic cloves, crushed
5. 2 tbsp soy sauce, plus extra to serve
6. 2 tsp caster sugar
7. 1-2 red Thai chillies (depending on how hot you like your food), deseeded and very thinly sliced
8. 1 cucumber
9. 2 large carrots, cut into very thin strips
10. 150g beansprouts
11. Handful each coarsely chopped fresh mint and coriander leaves
12. 40g chopped roasted salted peanuts (optional)
13. Grated zest and juice of 1 lime, plus wedges to serve

Method

1.  Heat the olive oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3-4 minutes. Add the onion and garlic and stir-fry for 2 minutes. Add the soy sauce, sugar and chillies and stir-fry for 3-4 minutes, until the chicken is browned and the sauce has reduced to a sticky glaze.
2. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard, then slice on the diagonal.
3. Toss with the chicken. Add the remaining ingredients and stir to combine.
4. Serve with lime wedges to squeeze over, and soy sauce for drizzling.

Thai chicken burgers with cucumber relish

Ingredients

1. 3 skinless free-range chicken breasts
2. 100g fresh breadcrumbs
3. 1 tbsp plain flour
4. 2 small red chillies, deseeded and finely chopped
5. 5 spring onions, finely chopped
6. Grated zest and juice of 1 lime, plus extra wedges to serve
7. 4 tsp soy sauce
8. Dash of fish sauce
9. 1 tsp lemongrass paste (we used Bart Lemon Grass, from Waitrose)
10. 2 tbsp fresh coriander, chopped
11. 1 medium free-range egg, whisked
12. 2 tbsp olive oil
13. ½ tsp sugar
14. ½ cucumber, peeled and diced
15. Roasted sweet potato wedges tossed with fresh coriander, to serve

Method

1.  Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
2.  Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.
3.  Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
4. Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

Nicoise salad

Ingredients

• 300g small new potatoes
• 100g fine green beans , trimmed
• 3 eggs , as fresh as you can get them
• 2 Baby Gem lettuces , outside leaves trimmed off
• 5 tbsp extra-virgin olive oil
• 200g cherry tomatoes , halved
• 2 tbsp balsamic vinegar
• small handful basil leaves
• 325g piece fresh tuna loin
• juice ½ lemon

FOR THE OLIVE DRESSING

• 50g black olives , preferably Niçoise, pitted
• 5 marinated anchovies fillets
• 1 garlic clove
• juice ½ lemon
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar 

1. First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
2. Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan.
3. Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
4. To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
5. To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.

Chicken Laksa

• 2 shallots
• 2 red chillies
• 5cm piece stem ginger
• 1 tsp vegetable oil
• 2 lemongrass stalks
• 2-3 chicken breasts
• 600ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp soft brown sugar
• A few handfuls baby leaf spinach
• 200ml coconut milk
• 2 limes.
• 2 bundles thin rice noodles 

1.  In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.
2.  Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.
3. Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.

Chicken Noodle Soup

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 boneless, skinless chicken breast, about 175g/6oz
• 1 tsp chopped fresh root ginger
• 1 garlic clove , finely chopped
• 50g rice or wheat noodles
• 2 tbsp sweetcorn , canned or frozen
• 2-3 mushrooms , thinly sliced
• 2 spring onions , shredded
• 2 tsp soy sauce , plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve 

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

Shami Kebab

• 500g Extra lean minced beef or lamb
• 1 medium Onion (chopped extra fine)
• 1 medium Red capsicum/pepper
• 1 large tsp Garlic (minced)
• 1 large tsp Ginger (minced)
• 1 Tbsp Fresh coriander leaves (chopped fine)
• 1 tsp Butter/margarine
• Pinch dried Methi leaves
• Oil for frying

Spices

• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Paprika
• 1/4 tsp Garam masala
• 1/4 tsp Cardamom powder
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• Pinch black pepper
• 1/2 tsp salt

In a frying pan lightly fry the onions for s few minutes.
Add the peppers, garlic and ginger stir and cook for a few more minutes.
Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.  
Spreading the onion mixture on a flat plate helps it to cool down much quicker.

In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.
Add the cooled down onions and fresh coriander, mix well.
The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away. 
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.

Chicken and Sweetcorn Soup

• 1 tbsp vegetable oil
• 100g boneless, skinless Chicken breast
• 1 clove Garlic, finely chopped
• 1 cm piece Ginger, finely chopped
• 1 tbsp cornflour
• 600ml hot chicken stock
• 100g Sweetcorn
• 1 Egg
• 1 tbsp fresh lemon juice
• shredded Spring onions, shredded, to garnish
• dark Soy sauce
• toasted Sesame seeds, to garnish

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

spanish potatoes

gredients

• 2 tbsp oil
• 3 tbsp tomato purée
• 1 tsp smoked paprika
• 800g potatoes , cut into small chunks
• 4 garlic cloves
• juice ½ lemon
• handful flat-leaf parsley leaves, roughly chopped 

1. Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
2. Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Garlicky potatoes

• 1 tsp olive oil
• 50g butter
• 2 garlic cloves , crushed
• 2 x 750g bags Charlotte potatoes , cut in half if large
• 1l hot vegetable stock
• 2 sprigs thyme , leaves only 

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
2. Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
3. Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.