Fuel your fitness

Ingredients 80g rice vermicelli noodles1 litre vegetable stock1 garlic clove, crushedA thumb-sized pieceof ginger, grated1 tsp soy sauce6-8 baby sweetcorn, slicedin half lengthways80g mange tout, trim

By Joe Wicks Serves 2 | Prep 15 mins | Cook 10 mins 50g cashew nuts2 nests ofsoba noodlesA drizzle of oliveoil (optional)200g shellededamame beans1 small carrot, peeledand grated½ a red pepper,thinly

Ingredients (Serves 2) ◆ 400ml miso stock or vegetable stock ◆ 4 spring onions, thinly sliced ◆ 1 garlic clove, thinly sliced ◆ ½ red chilli, deseeded and sliced ◆ 1tbsp soy sauce ◆ 1 head pak choi, s

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

SERVES 2 | PREP 5 MINS | COOK 25 MINS | EASY 1 tbsp olive oil200g chantenay carrots, quartered lengthways500g mixed mushrooms, roughly torn (we used a combination of button, chestnut, oyster, shiitake

Sauerkraut (fermented cabbage) is not only healthy and good for your gut but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham. SERVES 4 | PREP 15 MINS | COOK 45 MIN