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

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

PREP: 15 MINS COOK: 15 MINS CALS: 414 FAT: 21G SAT FAT: 8G CARBS: 44G SERVES 4 This comforting winter warmer is boosted with fibre-rich butter beans to keep you feeling full for longer. YOU WILL NEED

Maximise your new year reset with these clever ...

REAL FOOD CHAMPION ELLA MILLS HAS NOW MADE NUTRITIOUS COOKING SO SIMPLE THAT YOU CAN’T FAIL TO EAT WELL, ALL YEAR LONG

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