Large piece fresh root ginger, shredded into thin matchsticks
300g peeled king prawns (raw would be better, but cooked are fine)
4 bok choi, each cut into quarters
2 sachets straight-to-wok noodles
4 spring onions, finely sliced
In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tbsp olive oil
Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.
Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it’s baked to keep it soft while the others cook.
1 medium head cauliflower (about 2 pounds), quartered, cored, and sliced 1⁄4 inch thick
4 tbsp. olive oil
2 tbsp. cider vingegar
2 scallions, thinly sliced
1/2 c. Unsalted Roasted Almonds
1/4 c. golden raisins
1/4 c. Dried Cranberries
1 1/2 c. baby arugula
Kosher salt and pepper
Heat oven to 425°F and place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoon oil, and 1⁄2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes.
Meanwhile, in a bowl, whisk together vinegar, remaining 2 tablespoon oil, and 1⁄4 teaspoon salt and pepper. Toss in scallions, almonds, raisins, and cranberries. Let sit, tossing occasionally, while cauliflower roasts.
Toss roasted cauliflower with almond mixture, then fold in arugula.
150g Unrefined Golden Caster Sugar (We love Billington’s)
0.5 Lemon (Juice Only)
500g Fresh Raspberries
To Serve Brandy Snap Baskets
Place the sugar in a saucepan with the water. Gently bring to the boil making sure the sugar is fully dissolved. Continue simmering then using a spoon, take some of the syrup out and test with your index finger and thumb. When you can see a short thread forming, the syrup is ready. This can take up to 15 minutes.
Place the raspberries and lemon juice in a food processor. With the motor running add the syrup and keep whizzing until smooth. Taste and add more lemon juice if necessary. You may need to adjust the sugar levels accordingly if it is too tart.
Place the mixture in a metal tin and freeze until firm. If you are using an ice cream maker then follow the instructions for your machine.
Once frozen place the mixture in to a food processor and blitz until smooth. Quickly place the mixture back into the tin and freeze again until firm.