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

■ Serves 4 ■ Prep 10 mins ■ Cook 20 mins 1 tbsp rapeseed oil1 onion, finely sliced4 boneless, skinless chicken thighs,cut into thick strips1-2 tbsp jerk seasoning1 green chilli, deseeded and sliced(op

SERVES 4 PREP 10 mins COOK 25 mins EASY V 50ml low-salt soy sauce½ tbsp sesame oil2 tsp agave syrup½-1 tsp chilli flakes1 tsp cornflour280g firm tofu, cut into cubes1½ tbsp vegetable oil2 carrots, thi

By Natasha Pickowicz Serves 4 | Prep 20 mins 10g dried wakame or hijiki seaweed2 tbsp rice vinegar1 tbsp light soy sauce1 tsp hot soybean paste1 tsp toasted sesame oil1 large carrot, grated20g spring

TO PREP 10 minutes, plus standing and 4 hours chilling SERVES 2 INGREDIENTS ● 30g chia seeds ● 200ml fortified coconut drink ● 1 tsp maple syrup ● 2 tbsp coconut yoghurt ● 150g fresh ripe mango, blend

As we come out of the festive season and into spring, it’s time to look ahead to the race season – even though the cold and dark outside might be telling your body otherwise! In this case it’s importa