Simple, comforting dishes, packed with great flavour combinations and guaranteed to bring weeknight happiness
RECIPES AND FOOD STYLING EMILY GUSSIN PHOTOGRAPHS INDIA WHILEY-MORTON
Tamarind and coconut mussels with basmati rice
Serves 4 Hands-on time 20 min Simmering time 10 min
• 250g basmati rice, rinsed
• 2 tsp vegetable oil
• 4 garlic cloves, sliced
• 1 red chilli, sliced
• 20g ginger, finely chopped
• 400g can coconut milk
• 3 tbsp tamarind paste
• 1kg mussels, washed and
beards removed
• Small handful coriander leaves (optional)
1 Put the rice in a pan with 500ml cold water. Cover and bring to the boil, then reduce the heat to low and simmer for 7 minutes. Remove from the heat (keeping the lid on) and leave to steam for 10 minutes.
2 Meanwhile, in a large saucepan, heat the oil, then add the garlic, chilli and ginger and cook over a medium heat, stirring, for 1 minute to release the flavours. Stir in the coconut milk, tamarind paste and 500ml water. Bring to the boil, then add the mussels. Cover and simmer for about 8 minutes until all the mussels have opened, then season (mussels can be salty so do taste first).
3 Divide the rice among bowls, then serve the mussels on top, adding plenty of the broth.
Sprinkle with coriander, if using.
Per serving 581kcals, 24g fat (15g saturated), 36g protein, 54g carbs (4.2g sugars), 2.8g salt, 1.2g fibre
Spicy cauliflower and peanut noodles
Serves 2 Hands-on time 25 min
MAKE IT VEGAN
You can use rice noodles, udon noodles or one of the many varieties of Chinese wheat noodles (such as shanghai) in place of egg noodles if you want to make the dish vegan.
• 125g medium egg noodles
• ½ cauliflower, including the leaves if you have them
• 1 tsp vegetable oil
• 2 spring onions, finely sliced and separated into greens and whites
• 30g unsalted roasted peanuts
• ½ tsp sichuan peppercorns, lightly crushed
• 2 tsp chiu chow chilli oil
• 2 tbsp light soy sauce
• 2 tsp rice vinegar
1 Cook the noodles according to the pack instructions, then drain and rinse in cold water.
2 Meanwhile, chop the cauliflower into 1-2cm pieces and shred the leaves. Heat the oil in a large wok or frying pan over a high heat and add the cauliflower (including the leaves) and spring onion whites, then stir-fry for 5-6 minutes until golden in places. Add the pean
