Mouthwatering malaysian

By Murdoch BooksServes 4 | Prep 10 mins | Cook 10 mins 200g dried rice vermicelli2 tbsp peanut oil2-3 tbsp laksa paste1 litre of vegetable stock750m coconut milk250g mangetout, halved diagonally5 spri

Traditionally, black chickpeas are used in this recipe, but for ease and so the curry can be cooked quickly, I’ve opted for tinned white chickpeas, which are readily available and cook in no time. I l

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

Beans and pulses aren’t boring staples when they can be used in so many creative ways!Get your pulse racing with these wholesome,fibre-packed dishes from Bold Bean Co founder and author of Full Of Beans, Amelia Christie-Miller.

By Jon MayServes 4 | Prep 15 mins | Cook 30 mins 150g spinach, washed100g kale, washed and tough stems removed50g fresh basil leaves50g fresh parsley leaves2 tbsp olive oil1 small onion, finely choppe

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less