A delicious, warming and surprisingly quick midweek meal that really hits the spot! 750 ml Vegetable Stock2 Inches Ginger Root (Peeled)1 Red Chilli1 Clove Garlic2 tbsp Miso Paste100 g Ramen or Soba Noodles (Dried Weight)2 tbsp Sesame Oil100 g Shiitake Mushrooms (Hydrated Weight)4 Spring Onions2 Heads Pak Choi1 tsp Soy Sauce400 g Tofu Block (Cubed) Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set asideWhile cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)Heat the stock and simmer along with

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger

Chicken Gyros with Tzatziki This light and refreshing dish packs a ton of protein and is ideal for a Spring BBQ! For the chicken1 kg Skinless chicken thigh or breast fillets (Cut into thick strips)4 Cloves Garlic (Chopped finely)1/2 tsp Cumin1 tsp Smoked Paprika1/2 tsp Black Pepper (Ground)The juice of two lemonsThe zest of a lemon70ml Extra Virgin Olive OilFor the Tatziki350 g Greek Yoghurt1 Medium Cucumber1 Clove Garlic1 Small Handful Fresh Dill1 Small Handful Fresh MintThe juice of one lemon Mix all of the chicken ingredients other than the chicken in a large bowl. Mix wellAdd the chicken, coat fully and leave to marinade in the fridge for at least an hour (ideally 5+)While marinading, make your Tatziki. Start by cutting the cucumber into eighths, lengthwaysCut out the seeds from the middle and discardGrate the cucumber roughly into a bowlTip your

This recipe is from one of my cookbooks - Cut the Crap - No Bullsh*t Cookery Volume 2. Download your copy from by clicking here. These go great as a side or as a meal all on their own!  2 large sweet potatoes (cut in half lengthways)8 rashers streaky bacon1 tablespoon coconut oil1 tablespoon soured cream1 handful chives (chopped finally) Preheat the oven to 200CPlace the bacon on a cooling rack placed in a large rimmed baking trayPlace the sweet potatoes on another baking tray, drizzle with melted coconut oil and season with salt and pepperPut both trays in the oven and cook for 30-40 minutes until the potatoes are soft and the bacon is crispyRemove from the oven, scoop some of the flesh out of the potatoes (keep it half and use half for something else)Finely chop the bacon strips and mix

  Traditional Scotch Pancakes, just the way my maw used to make them! 225 g self-raising flour2 medium eggs50 g caster sugarMilk make up the eggs to 300ml150 g frozen or fresh blueberriesA drizzle Maple SyrupPinch salt Sift the flour, sugar and salt together into a mixing bowlBeat the eggs together in a measuring jug, then add milk up to the 300ml mark.Slowly mix the egg/milk mixture into the flour/sugar/salt and whisk into a smooth batter.Grease a large, flat based frying pan with butter or oil and heat over medium heat until the butter starts to bubble and turn light brown.Place a tablespoon of batter at a time into the frying pan and watch for bubble to appear on the top. Once that happens, flip over and cook for a further minute.Keep going until all of the batter is used up. Stack high