Eat well everyday

Tomato and vermouth risotto

The simplicity of these flavours is so comforting. This is a dish everyone will want a share of.

SERVES 4 | PREP 5 MINS | COOK 35 MINS | EASY | V

30g butter
2 shallots, finely chopped
1 garlic clove, crushed
250g risotto rice
100ml vermouth
400g tin of chopped tomatoes
2 vegetable stock cubes, dissolved in 1.2 litres of boiling water
1 tbsp balsamic vinegar
50g parmesan (or vegetarian alternative), grated
2 tbsp of shredded basil

1 Melt the butter in a large pan and cook the shallots and garlic for 5 mins until softened. Stir in the rice and continue cooking, stirring, for 2-3 mins or until the rice is hot. Add the vermouth and let it cook until absorbed, followed by the tomatoes, pressing down with the back of a spoon to break up any large pieces.

2 Once the tomatoes have softened, add the stock a couple of ladlefuls at a time, stirring all the time. Add more stock when the mixture starts to look dry. Continue until the rice is cooked and looks creamy – you may not need all the stock. Stir in the vinegar along with half the parmesan. Season to taste before serving topped with the basil and remaining parmesan.

PER SERVING 400 kcals | fat 11.3G saturates 6.5G | carbs 56.7G | sugars 5.8G fibre 2.2G | protein 10.8G | salt 1.8G

Sesame chicken

Skip ordering in and make a batch of our sesame chicken. Crispy, sticky nuggets of chicken make for the perfect Friday night meal.

SERVES 4 | PREP 15 MINS | COOK 15 MINS | EASY

50g cornflour
150g plain flour
½ tsp chinese five-spice
2 tsp sesame seeds
2 eggs, beaten
6 chicken thighs or 4 chicken breasts, cut into bite-sized pieces vegetable oil, for shallow frying
4 spring onions, finely sliced steamed rice or noodles, to serve
cooked greens, to serve
SAUCE
15g ginger, finely grated
2 garlic cloves, crushed
5 tbsp tomato ketchup
4 tbsp rice vinegar
4 tbsp soft light brown sugar 1 tbsp sesame oil 2 tbsp sesame seeds, plus more to garnish

1 Mix the cornflour, flour, five-spice and sesame seeds with a pinch of salt in one bowl, and the beaten eggs into another. Dunk the chicken pieces into the eggs, coating well, then transfer to the flour mixture, tossing to coat thoroughly. Repeat with all the pieces.

2 Pour enough oil into a heavy-based pan to fill to a depth of 5cm. Heat to 180C on a thermometer or until a piece of bread sizzles immediately when dropped in, and browns within 30 seconds.

3 Carefully fry five or six pieces of chicken at a time in the hot oil for 5-7 mins