This high-protein salad combines baked tofu, crunchy chickpeas and a creamy tahini dressing to create a fresh, nourishing dish. It’s a feast for the eyes, is simple to make and loaded with great nutri

By Joe Wicks Serves 2 | Prep 15 mins | Cook 10 mins 50g cashew nuts2 nests ofsoba noodlesA drizzle of oliveoil (optional)200g shellededamame beans1 small carrot, peeledand grated½ a red pepper,thinly

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

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

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

Maximise your new year reset with these clever ...