Ramen with tofu knots
For the tofu knots:
For the ramen:
Garlic chilli oil
Place the shallots, garlic and oil in a microwave-safe dish. Cook in the microwave, uncovered, for about 7 minutes on full power until the shallots and garlic are golden brown and crispy. If they are not cooked enough, continue to cook for one minute at a time (it is important that the garlic and shallots are fried until fully crisp). Or simmer in a saucepan on the hob. Set aside to cool for 1 minute.
Add the chilli flakes, cinnamon stick, maple syrup, tamari, ginger and salt. Mix well to combine. Add more oil as needed to submerge all the ingredients (I often do this to make it last longer as we eat so much of it!)
Refrigerate in an airtight glass jar for up to 2 months. If you won’t eat it all in this time, you can freeze some just after making it – or you can make half the quantity.
Rice & lentils in a basil dressing with honeyed halloumi
For the rice & lentils:
Cucumber & tomato salad:
Basil & yoghurt dressing:
If your rice and lentils aren’t cooked yet, start by preparing those according to pack instructions.
Preheat oven to 220℃ normal / 200℃ fan. Add your courgette to a parchment paper-lined baking sheet, toss in a little olive oil and salt, and bake for 25 to 30 minutes until the courgette is soft on the inside but just getting a little crisp on the outside.
Prepare the pickled onions by mixing everything together in a small bowl. Massage with your hands to break down the onion, and set aside to marinate, making sure the onions all get submerged in the liquid.
Prepare your cucumber tomato salad by mixing everything together in a medium bowl.
Prepare your dressing by blitzing together all the ingredients until smooth. Toss this thoroughly through the cooked rice, lentils and courgettes.
Prepare your halloumi by heating up a drizzle of olive oil in a large frying pan over a medium heat. Add the halloumi and fry for about 3 minutes each side until golden brown, drizzling with honey during cooking. Sprinkled with chilli flakes (optional).
Serve everything together, mixed or separately, however you prefer.
Soba noodle salad in a citrus & ginger dressing with prawns
Serves 4, adapted from a recipe by Natalia Rudin
Lemon drizzle traybake
The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.
Can halve the recipe and put in a small tin – takes about 20 minutes to cook.
Serves 4, generously
© Laura Pope 2023
For the stock (this can be made in advance and kept refrigerated for up to 3 days until needed):
For the risotto:
Tantanmen and ramen eggs
Ramen eggs (make at least 12 hours before eating):
The use of chilli bean paste or chilli oil while cooking this is optional – if making for children and adults, I leave these out during cooking and then add chilli oil or chilli crunch to individual bowls at the end.
Pork mince topping:
Courgette & ricotta pasta
Serves 4, generously
Marshmallow & chocolate chunk browned butter cookies
Inspired by a recipe from mxriyum.com, but with my own amendments
Makes: 16 Large cookies