Cookery
QUICK & EASY: DELICIOUS 30-MINUTE DINNERS BY NICKY CORBISHLEY
Peanut butter ramen with beef
Use leftover or sliced beef from a pack to make this quick, flavourful dinner.
SERVES 4
PREP 15 mins COOK 15 mins ✱ 4 medium free-range eggs, at room temperature ✱ 1tbsp sesame oil ✱ 2tbsp unsalted butter ✱ 4 garlic cloves, peeled and crushed ✱ 2tsp grated ginger ✱ 1.4ltr beef stock (water plus 4 beef stock cubes) ✱ 2tbsp smooth peanut butter ✱ 2tbsp light soy sauce ✱ 1-2tbsp sriracha sauce ✱ 1tbsp Chinese rice wine or sherry ✱ 1tbsp light brown sugar ✱ ¼tsp white pepper ✱ 3 x 70g packs instant noodles (noodles only) ✱ 100g pack cooked peppered beef slices, sliced into thin strips FOR THE TOPPINGS ✱ 5 spring onions, chopped ✱ 1 carrot, peeled and sliced thinly ✱ 1tsp black and white sesame seeds ✱ Pinch chilli flakes
1 Put the eggs in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 mins. Plunge into a bowl of ice water and leave for 5 mins before peeling and slicing in half.
2 Meanwhile, heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 secs, stirring constantly.
3 Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper. Stir together and then bring to the boil. Give beef, chicken and lamb a tasty makeover
PER SERVING 510 cals, 22g fat, 8g sat fat, 52g carbs
4 Add the instant noodles to the pan, bring back to the boil, then simmer for 3 mins, stirring occasionally, to separate the noodles.
5 Add the strips of beef and cook for 30 secs to heat through.
6 Use tongs to divide the noodles between bowls. Ladle over the sauce and beef. Top each bowl with 2 halves of egg. Garnish with the spring onions, carrot, sesame seeds and chilli flakes.
Crispy lamb salad
Creamy feta, crunchy red onion, tangy semi-dried tomatoes and a simple dressing – delish!
PER SERVING
613 cals, 41g fat, 13g sat fat, 32g carbs
SERVES 4 PREP 5 mins COOK 10 mins ✱ 3tbsp oil ✱ 300g leftover roast lamb, shredded ✱ 2tbsp cornflour ✱ ¼tsp salt ✱ ¼tsp ground black pepper ✱ 140g baby salad leaves ✱ 150g semi-dried tomatoes in olive oil, drained (you can mix the drained oil with the balsamic for your salad dressing if you like) ✱ ½ medium cucumber, sliced ✱ ½ large red onion, peeled and sliced thinly ✱ 100g feta, crumbled FOR THE DRESSING ✱ 3tbsp olive oil ✱ 4tbsp good-quality balsamic vinegar
1 Heat the oil in a large pan or wok (a high-sided pan is best to reduce oil splattering), over a high heat.
2 Coat the lamb in the cornflour, salt and pepper. When the oil is hot, add the lamb. Cook for 5-6 mins, turning every 1 min, until the lamb is crispy and brown.
