QUICK & EASY
When you’ve had a long day, these are the quick and easy recipes you need to be in and out of the kitchen in no time – without compromising on taste
DANNY DANNY NOODLES
By Calum Harris Serves 2 | Prep 6 mins | Cook 12 mins
240g (2½ cups) shiitake mushrooms vegetable oil, for frying 4 spring onions (scallions) 2cm (¾in) piece of ginger 2 garlic cloves 2 tsp Chinese five-spice 50g (⅓ cup) frozen edamame beans 3 tbsp dark soy sauce 1 tsp white or red miso paste 1 tbsp agave syrup juice of ½ a lime 300g (3 cups) ready-to-wok udon noodles
TO SERVE
a handful of fresh coriander (optional) crunchy chilli oil (optional) sesame seeds, to sprinkle
1 Chop up the mushrooms into small squares (known professionally as ‘dice’). Shove that into a hot large frying pan over a medium heat with a little vegetable oil and fry for about 6 minutes until the mushrooms are golden and crispy.
2 Meanwhile, slice the spring onions, peel and grate the ginger and garlic, and put that into a little pile. Add the onions, ginger and garlic to the mushrooms and, at the same time, reduce the heat to a medium-low. After about 2 minutes, add the Chinese five-spice and the edamame beans into the mix and fry for about 3 minutes until everything’s cooked.
3 In a small bowl, mix the soy sauce, miso paste, agave syrup and lime juice together until smooth.
4 Boil some water in a kettle, then remove the udon noodles from their packets and put them in a heatproof bowl. Pour the boiling water over the noodles and let it sit for 2 minutes.
5 Assembly time. Drain the noodles and pop them into the frying pan, along with the sauce and a splash of hot water. Mix until everything has come together and you’re left with some sweet, sweet noodles.
6 Chop the coriander (if using) and top the noodles with it. Finish with some chilli oil if you like, the sesame seeds, and a final season with salt and pepper.
7 Get them in your gob.
NUTRITIONAL INFO
Calories (per serving) 412 | Total fat 8.8g Saturates 0.7g | Salt 4.6g | Sugar 18g Carbohydrates 59g | Protein 19g
PEAS ON TOAST
By Calum Harris Serves 2 | Prep 5 mins | Cook 5 mins
100g (¾ cup) frozen peas 1 garlic clove 2 tbsp runny tahini a pinch of fresh parsley juice of 1 lime, plus extra to serve 1 tbsp extra-virgin olive oil 2 slices of sourdough bread salt and pepper a pinch of dried chilli flakes, to serve (optional)
1 Defrost the peas. This only takes a minute or two, but I recommend putting them into a heatproof bowl, covering them in boiling water and letting them defrost that way.
2 Drain the peas, then remove the garlic clove from its skin by bashing it with the
