Tantalise your tastebuds and satisfy your stomach with these amazing dishes hot from the streets
CHORIZO CRUMBLE TACOS – P21
Make, eat, share!
SWEET AND HOT AUBERGINES WITH MANGO AND NOODLES
By Sorrel Scott for Abel & Cole (abelandcole.co.uk) Serves 4 | Prep 20 mins | Cook 15 mins
100g (scant ½ cup) sweet chilli sauce 2 tbsp tamari a handful of mint a handful of coriander (cilantro) 75g (½ cup) peanuts a thumb of ginger 1 chilli 2 aubergines (eggplants) 200g (2 cups) Tenderstem® broccoli 1 mango 250g (2 cups) Biona spelt Asia noodles 1 lime
1 Fill a pan with water and pop it on a hob.
Bring to the boil. Tip the sweet chilli sauce and tamari into a small bowl. Stir well. Set the bowl to one side. Finely chop the mint leaves and the coriander leaves and stalks and pop them in a separate bowl. Roughly chop the peanuts. Set to one side.
2 Peel and thinly slice the ginger. Thinly slice the chilli, flicking out the white pith for less heat (if preferred). Chop the aubergines into 2cm (¾in) thick chunks. Trim the dry ends from the broccoli and cut any thick stems in half lengthways.
3 Peel the mango. Cut away the fat cheeks from the mango stone and thinly slice them. Cut away the remaining flesh and thinly slice that as well.
4 Warm a deep frying pan or wok over a high heat. Add 2 tbsp oil and the ginger and chilli. Stir-fry for 2 minutes until golden and crispy. Scoop the ginger and chilli from the pan using a slotted spoon and pop into a small bowl.
5 Keep the wok on the heat, add an extra 1 tbsp oil and slide in the aubergine chunks.
Stir-fry for 8-10 minutes until they are soft and golden on most sides.
6 While the aubergine cooks, drop the noodles and broccoli into the pan of boiling water and cook for 5 minutes. Drain the noodles and broccoli and rinse them quickly under cold water to stop them cooking. Leave to drain in the colander.
7 Add the sweet chilli and tamari sauce to the wok. Add the cooked noodles, broccoli and most of the mango slices. Toss together to mix. Season with a little salt and pepper. Remove the wok from the heat.
8 Add half of the chopped herbs to the noodles and toss together. Divide the noodles and veg between four warm plates or bowls. Top with the remaining herbs, mango slices, peanuts and the crispy chilli and ginger. Serve straight away with wedges of lime to squeeze over.
NUTRITIONAL INFO
Calories (per serving) 514 | Total fat 11.8g Saturates 1.5g | Salt 1.34g | Sugar 22.8g Carbohydrates 90.2g | Protein 21.6g
KIMCHI FRIED RICE WITH CHICKPEA OMELETTE
By Niki Webster from Rebel Recipes (rebelrecipes.com) Serves 4 | Prep 10 mins | Cook 25 mins
FOR THE RICE
1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, sliced 120
