Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

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Make Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

This Sunday roast is full of flavour, every mouthful tantalises your taste buds.  The apple and pork combination is enhanced with the chorizo to make this dish absolutely delicious!

Serves 4

Preparation time:  30 minutes

Cooking time: 2 hours (including resting time)

Ingredients

For the pork loin

1 pork loin (about 1.5kg), bone removed, skin scored

sea salt and freshly ground black pepper

1 tbsp butter

2 apples, peeled, cored, diced

100g/7oz cooking chorizo, chopped

1 medium onions, chopped

2 garlic cloves, minced into a paste with 1 tsp sea salt

2 heaped tsp fresh thyme leaves

2 tbsp extra virgin olive oil

1 onion, peeled and cut into wedges

For the cider fondant potatoes

6 medium floury potatoes, such as Maris Piper

25g butter

2 tbsp olive oil

2 garlic cloves, bashed

few sprigs thyme

300ml cider

300ml chicken stock

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the buttered cabbage

1 Savoy cabbage, finely sliced

Sea salt & freshly ground pepper

25g unsalted butter

For the gravy

200ml red wine

200ml chicken stock

1 tbsp cornflour

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.  Season the pork with sea salt and freshly ground black pepper and set aside.

2.  In a large frying pan heat the butter and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.

3.  Add the chorizo to the same pan and fry for 3-4 minutes. Now add the onion and gently fry with the chorizo until the onion is softened and the chorizo is nicely coloured. Add half the garlic and half the thyme, and cook for a further 30 seconds.

4.  Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string.

5.  In the frying pan heat the olive oil and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the wedges of onion into a roasting tin resting the pork on top and place in the oven and cook for about 1 hour 15 minutes-1 hour 30 minutes, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210°C/Gas 6-7, to crisp the crackling.  When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.

6.  For the cider fondant potatoes, peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic and thyme.

7.  Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 minutes at 180°C/Gas Mark 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

8.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

9.  For the buttered cabbage, blanch the cabbage in a large pan of salted water for 2 minutes.  Drain, if not serving immediately refresh under cold running water.  Drain well and just before serving, melt the butter in a large pan, add the cabbage and season well.  Toss on a medium heat for 1-2 minutes until the cabbage is just tender.

10. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in the red wine and let it reduce by half.  Now add the stock bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the pork has rested.

11.  To serve, carve the pork into slices and serve on warm plates with the fondant potatoes, glazed carrots, buttered cabbage and gravy – enjoy!

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Learn how to do Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin for your friends and family. this revenue from Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin it is delicious

Make Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

This has to be one of the best Sunday roasts.  This lamb is full of flavour and is complimented by the side dishes.  This roast takes some organisational skills but it is definitely worth every minute!

Serves 4-6

Preparation time:  30-40 minutes

Cooking time: 4 ½ - 5 hours

Ingredients

For the lamb

1x 2kg leg of lamb

2 fresh rosemary stalks

6 anchovy fillets in oil, drained & cut into 3 pieces

2 cloves of garlic, peeled & cut into slivers

1 onion, peeled & sliced

For the roast potatoes with garlic & rosemary

2-3 tbsp vegetable oil

1.5 kg potatoes, peeled

1 garlic clove, peeled & crushed

Few rosemary sprigs

Sea salt & freshly ground pepper

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the leek gratin

25g butter

2 tbsp olive oil

4 large leeks, finely sliced into rings

300ml white wine

125ml double cream

salt and freshly ground black pepper

110g mature cheddar cheese

For the gravy

200ml red wine

1 tbsp redcurrant jelly

1 tbsp cornflour

½ lamb stock cube

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.  Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it.  Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go.  Fill all the holes like this.

2.  Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb.  Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.

3.  Take the lamb out of the oven and remove the foil and any excess fat.  Pour in the red wine and increase the heat of the oven to 200°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.

4.  For the roast potatoes with garlic and rosemary, put the oil in a sturdy baking tray and heat over a medium heat.  When the oil is hot add the potatoes and coat in oil.  Add the garlic and rosemary to the tray and season the potatoes.  Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.

5.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

6.  For the leek gratin, preheat the grill to high.  Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.

Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half.  Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.

7.  For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly.  Bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the lamb has rested.

8.  To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!

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Learn how to do Clams with Aioli for your friends and family. this revenue from Clams with Aioli it is delicious

Make Clams with Aioli

Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

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Mushroom, Spinach & Chutney Tart

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Make Mushroom, Spinach & Chutney Tart

Mushroom, Spinach & Chutney Tart

A delicious tart which is full of flavour – a perfect starter for any occasion!

Serves 4

Preparation time:  30 minutes (plus resting time)

Cooking time:  35-40 minutes

Ingredients

For the pastry

225g Plain flour, sieved

Pinch of salt

100g butter

3 sprigs of fresh thyme, leaves picked

For the chutney

2 tbsp extra virgin olive oil

4 red onions, peeled & finely sliced

4 garlic cloves, peeled & finely sliced

1 tsp coriander seeds

2 tbsp red wine vinegar

2 tbsp soft dark brown sugar

Sea salt & freshly ground pepper

For the filling

3 field mushrooms, sliced

150g butter

5 cloves of garlic, crushed

½ lemon, juice only

Handful of flat leaf parsley, roughly chopped

1 large free-range egg

130 ml single cream

1 tbsp extra virgin olive oil

4 handfuls spinach leaves

handful of thyme, leaves picked

1 small round of goats cheese, sliced

Salt & freshly ground pepper

To serve

2 handfuls of fresh spinach

½ lemon, juice only

Extra virgin olive oil

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and rub in the butter using your fingertips.  Stir in the thyme leaves, gradually add some cold water, very little at a time until the mixture comes together as a dough.  Place into a ball, wrap with cling film and place in the refrigerator to chill for 30 minutes.

2.  Preheat the oven to 190°C/Gas mark 5.  Grease four 10cm/12cm individual tart tins.

3.  Roll out the pastry onto a floured surface and line the tart tins.  Prick the bases with a fork and bake in the oven for 5-8 minutes.  Set aside and allow to cool, do not switch off the oven.

4.  For the chutney, in a saucepan heat the oil on a low heat and add the onions, garlic and coriander seeds.  Cook for 10 minutes and then add the vinegar and sugar and cook for a further 5-10 minutes.  Remove from the heat, set aside and season to taste.

5.  To make the filling, lay the mushrooms in a baking tray.  In a small bowl mix together the butter, 3 of the garlic cloves, lemon juice and parsley.  Place over the mushrooms and place in the oven for 15 minutes, remove and allow to cool.

6.  In a small bowl beat the egg and cream and season with salt and pepper.  In a large frying pan heat the oil on a medium heat and add the spinach, thyme and remaining garlic.  Cook for 3-4 minutes until wilted and drain in a sieve to remove all excess moisture.

7.  Brush the pastry cases with a little of the cream and egg mixture.  Add a little chutney to each, then add some spinach and mushrooms.  Pour over the egg mixture and top with the goats cheese.  Place in the oven for 15 minutes or until lightly browned.

8.  To serve, dress the spinach with a little lemon juice and a drizzle of olive oil and divide between 4 plates and top with a warm tart, enjoy!

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Learn how to do Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce for your friends and family. this revenue from Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce it is delicious

Make Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

A fuss-free delicious Sunday roast with crispy crackling, the pork is so succulent and meltingly tender!  It is a perfect match for the winter vegetables and apple & sage sauce!

Serves 4

Preparation time:  10-15 minutes

Cooking time:  3 hours 30 minutes

Ingredients

1.2kg boned pork belly, rind scored
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves 
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed 
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil 
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard

Preparation method

1. Preheat oven to 160°C (140°C fan) Gas Mark 3. Rub scored rind of pork with vinegar and salt, massaging well. Place the apples, sage and onion into roasting dish and pour over cider. Place rack over apple mix and lay pork belly on top, skin side up. Roast for 3 hours. 

2.  After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally.  (if the cider sauce is evaporating too much add some water).

3.  After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.

4.  Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).

5.  To serve slice the pork into portions and serve with slow-roasted winter vegetables and apple sauce.  Enjoy!

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Sausages braised with Cider & Smoky Bacon

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Make Sausages braised with Cider & Smoky Bacon

Sausages braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other!  This dish is best served with a hearty pile of mash!

Serves 4 or 2 if you like big portions

Preparation time:  5-10 minutes

Cooking time:  45 minutes

Ingredients

1 tbsp olive oil

8 pork sausages

6 rashers smoked streaky bacon, chopped

1 onion, peeled and sliced

1 tbsp plain flour

450ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan or wok heat the olive oil.  Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden.  Now add the flour and cook for a further minutes, then stir in the cider.  Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan.  Simmer for 20-30 minutes until the sauce has thickened.  Sprinkle with parsley and serve with mash.

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Beef & Ale Casserole with Horseradish & Stilton Dumplings

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Make Beef & Ale Casserole with Horseradish & Stilton Dumplings

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour!  The dumplings make this dish unique... this is a must try! 

Serves 4

Preparation time:  15 minutes

Cooking time:  2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1.  Preheat the oven to 160°C/Gas Mark 3.

2.  Heat the oil in a large casserole and add the onions, cook until they start to colour.  

3.  In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

4.  In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

5.  Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6.  When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7.  Now that the dumplings have puffed up, remove the lid and raise the temperature to 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Moules au Cidre (Mussels in Cider)

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Make Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

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Double Chocolate Pancakes

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Make Double Chocolate Pancakes

Double Chocolate Pancakes

Everyone loves pancakes but these double chocolate pancakes are amazing!

Serves 4

Preparation time:  15 minutes (plus resting time)

Cooking time:  30 minutes

Ingredients

150g/5 ½ oz plain flour

Pinch of salt

250ml/9 fl oz milk

100ml/3 ½ fl oz water

1 large egg

2 tbsp melted butter

2 tbsp cocoa powder

3 tbsp single cream

butter, for greasing

For the filling:

140g/5 oz white chocolate, broken into small pieces

150ml/5 fl oz single cream

1 tsp vanilla extract

25g/1oz milk chocolate, roughly grated

Preparation method

1.  Sift the flour and salt into a large jug.  Add the milk, water, egg and butter and whisk until it is smooth.

2.  Pour 150ml of the batter into a jug and whisk in the cocoa powder and the cream.  Leave the 2 batters to stand for 15 minutes.

3.  Grease a frying pan and heat over a medium heat.  Pour the batter from the two separate jugs, swirl the two colours of batter together so it covers the pan with a thin layer of batter.

4.  Cook until the underside is golden, flip over with a palette knife and cook the other side until golden.

5.  Repeat this process, separate the pancakes with kitchen paper and keep warm.

6.  For the filling, place the white chocolate, cream and vanilla extract in a small saucepan and place over a low heat.  Stir until the chocolate has melted.

7.  Transfer the chocolate to small jug and pour a little onto each pancake.  Fold over, top with a sprinkling of grated chocolate and serve immediately with the remaining chocolate sauce on the side, enjoy!

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Chorizo & Prawn Risotto

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Make Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

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Spicy Prawn Noodles

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Make Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!



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