RECIPE

Teriyaki Salmon with Noodles

Ingredients

  • 4 tbsp teriyaki sauce
  • 2 tsp clear honey
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized piece root ginger, finely grated
  • 4 salmon fillets, skin on
  • 200g (7oz) dried egg noodles
  • 100g (3 1/2oz) miniature leeks, cut on the diagonal into 1cm pieces
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 long red chilli, deseeded and finely sliced
  • 2 pak choi, leaves halved
  • 2 limes, cut in half
  • 2 tbsp sesame seeds

Tofu Curry

Ingredients

  • 1tbsp rapeseed oil
  • tofu, cut into 2cm cubes
  • 2 red onions, thinly sliced
  • 1½ tsp ginger and garlic paste
  • 1½ tsp ground turmeric
  • 400ml light coconut milk
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 160g baby spinach
  • 10g coriander, most roughly chopped, reserve a few whole leaves to serve
  • 4 wholemeal chapatis, to serve

Turkey Stir-fry

Ingredients

  • 125g dried egg noodles, medium or fine
  • 1 small orange, juiced
  • 1 tablespoon reduced-salt soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon vegetable oil
  • 350g skinless turkey breast, cut into strips
  • 5 spring onions, thinly sliced
  • 1 pepper, any colour, deseeded and thinly sliced
  • 1 carrot, cut into thin strips
  • 2 celery sticks, thinly sliced
  • 1 handfuls mushrooms (cup or button), sliced
  • 1 pinch ground black pepper

Grilled Sweet Potato Tacos

Ingredients

  • 2 (800g total) sweet potatoes, sliced into 1cm-thick discs
  • 1 tbs grapeseed oil
  • 300g red cabbage, finely shredded
  • 1 small red onion, thinly sliced into rounds (we used a mandoline)
  • 1 tbs salt flakes
  • 1 tsp caster sugar
  • Juice of 1 1/2 limes, plus extra lime wedges, to serve
  • 1/4 cup (75g) Kewpie sriracha mayonnaise
  • 16 street tacos
  • 200g fresco cheese, crumbled
  • 2 large ripe avocados
  • Juice of 1/2 lime
  • 2 tbs plain yoghurt
  • 1/2 bunch coriander, stems finely chopped, sprigs reserved to garnish
  • 1 large garlic clove, crushed