The nutrition snob’s guide to ramen

■ Serves 4 ■ Prep 15 mins ■ Cook 15 mins 140g soba noodles300g fresh or frozen podded edamame beans4 spring onions, shredded300g beansprouts1 cucumber, peeled, halved lengthways, deseeded and sliced1

Your body will love these tasty dishes from nutritionist Emily English

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

PREPARATION TIME 15 minutes COOKING TIME 10 minutes SERVES 2 YOU WILL NEED ✔ 2 Clarence Court hen eggs ✔ 2 tbsp sesame seeds ✔ handful cherry tomatoes ✔ 2 spring onions ✔ 1 ripe avocado ✔ ½ lime, zest

INGREDIENTS 2 skinless cod fillets Salt and pepper FOR THE MARINADE 2 tbsp Greek yoghurt Juice of 1 lemon 1 tsp ginger paste 1 tsp garlic paste 1 tsp garam masala 1 tsp mango chutney 1 tsp tomato pure

Mix the zest and juice of ½ lemon with 1 tbsp capers, drained, and 1 tbsp rapeseed oil. Set aside. Cook 1 large sliced leek in a pan of boiling water with 200g frozen baby broad beans and a little sal