Henry Firth - BOSH!

Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.

Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

1.Drop 2 tablespoons oil into a hot wok.

Coconut oil.

Olive oil.

Rapeseed oil.

Toasted sesame oil.

Vegetable oil.

2.Trim and finely chop your aromatics and add them to the pan.

Garlic.

Ginger.

Red chilli.

Shallots.

Spring onions.

3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people).

Asparagus.

Baby sweetcorn.

Beansprouts.

Broccoli.

Celery.

Courgette.

Mangetout.

Mushrooms.

Onion.

Pak choi.

Peppers.

Spinach.

Sugar snap peas.

4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people).

Glass noodles.

Rice noodles.

Rice vermicelli.

Soba noodles.

Udon noodles.

Wholewheat noodles.

5.Drizzle your sauce over the vegetables and stir everything together.

Basic Stir-fry (see opposite)

Orange & Ginger (see opposite)

Black Pepper (see opposite)

Sweet & Sour (see opposite)

Hoi Sin.

Soy.

Teriyaki.

6.Season your stir-fry and transfer to plates.

Lemon.

Lime.

Salt.

7.Finish off your stir-fry with the garnish of your choice.

Cashews.

Coriander leaves.

Hot sauce.

Peanuts.

Sesame seeds.

Spring onions, chopped.

It’s crucial to get an awesome sauce, but it doesn’t need to be complicated; whatever you have in your kitchen will serve just fine, or you can knock together one of our recipe sauces below for an extra kick of deliciousness!

SERVES 4.

3 garlic cloves.

1 tbsp brown sugar.

2 tsp cornflour.

100ml vegetable stock.

3 tbsp soy sauce.

1 tbsp rice wine vinegar.

Peel and finely chop the garlic. Put all the ingredients for your sauce into a jug and mix together with a fork.

SERVES 4.

1 tbsp brown sugar.

2 tsp cornflour.

125ml vegetable stock.

2 tbsp ketchup.

1 tbsp soy sauce.

1 tbsp rice wine vinegar.

Put all the ingredients for your sauce into a jug and mix together with a fork.

SERVES 4.

3cm piece fresh ginger.

2 tsp cornflour.

3 tbsp soy sauce.

1 tbsp rice wine vinegar.

juice of 1 large orange.

Peel the ginger by scraping off the skin with a spoon and finely chop. Put all the ingredients for your sauce into a jug and mix together with a fork.

SERVES 4.

100ml vegetable stock.

1 tbsp cornflour.

2 tbsp water.

1 tsp brown sugar.

1 tsp black pepper.

3 tbsp soy sauce.

2 tsp rice wine vinegar.

Put all the ingredients for your sauce into a jug and mix together with a fork.

Oh my goodness, this take on a pub classic is so so good. It’s a hug in a dish! The mushroom is rich and meaty and the Guinness adds a dark umami flavour. It’s one for those winter nights after a long day in the cold (or at work!). Serve with Minted Mushy Peas.

SERVES 4–6.

700g chestnut mushrooms.

3 tbsp olive oil.

4 onions.

6 garlic cloves.

3 sprigs fresh rosemary, plus extra to decorate.

3 sprigs fresh thyme.

1 tbsp light brown sugar.

300ml Guinness or other stout or brown ale.

2½ tbsp plain flour, plus extra for dusting.

1–2 tbsp Dijon mustard.

25ml dark soy sauce.

1 x 500g block ready-made dairy-free puff pastry.

2 tbsp dairy-free margarine.

salt and black pepper.

Preheat oven to 180°C. Line a baking tray. Large frying pan on a medium heat. 20–22cm deep pie dish. Rolling pin (or use a clean, dry wine bottle). Pastry brush.

Quarter the mushrooms and spread them over the lined baking tray. Drizzle with 1 tablespoon of the oil, season lightly and roast in the preheated oven for 15 minutes. When they’re ready, remove and set aside, reserving any juices.

Meanwhile, add the remaining 2 tablespoons of oil to the frying pan. Peel and slice the onions. Peel and finely chop the garlic. Add to the pan and cook for 10 minutes, stirring occasionally, until softened. Reduce the temperature to medium-low.

Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) and finely chop, discarding the stalks. Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.

Pour the ale into the pan, bring to a simmer and cook for 10 more minutes so the liquid reduces. Reduce the heat to low and add the mushrooms and any juices in the tray. Add the flour, mustard and soy sauce and simmer gently for 15–20 minutes, stirring regularly. Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like. Leave to cool slightly then spoon the mushroom mixture into the pie dish.

Lightly dust a work surface with flour and roll out the pastry until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and lay the pastry over the top. Cut off the excess pastry and crimp the edges of the pastry either by pinching it between your finger and thumb all the way round, or by pressing it against the dish with the back of a fork.

Melt the dairy-free margarine in the microwave and brush it all over the pastry. Use a small sharp knife to cut a little cross in the centre of the pastry so that steam can escape. Top with a few rosemary sprigs to make it look fancy. Bake in the preheated oven for 30–35 minutes, until the pastry is golden brown, remove and serve hot.

Sweet and sour needs no introduction! This dish is an indulgent worldwide classic made with smooth, soft tofu. It’s made even more delicious by the addition of pineapple, and the way the crispy fried tofu contrasts with the sweet syrupy sauce. Mix this with any other Asian dish and boiled rice and you have a winner on your hands.

SERVES 2–4.