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

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

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

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

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

TO PREP 10 mins TO COOK 40 mins SERVES 4 YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots, sliced ✔ 2 cloves garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ ¼ lemon, juice ✔ 1 tbsp dried mint ✔ 5