3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce
Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.
Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
50g coconut oil or sunflower oil, plus extra for the tin
200g self-raising flour
25g ground almonds
1 tsp baking powder
75g light muscovado sugar
4 dates, finely chopped
3-4 very ripe bananas, mashed
3 tbsp soya milk
75g walnut pieces, toasted
Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
1 tsp vanilla essence chocolate sprinkles, to serve
For the chocolate ganache
100g dark chocolate, broken into pieces
5 tbsp double cream
Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.