Easy Cookの Issue 99 の目次

In our family, we’ve been pulling our belts in so tightly I’ve gone back to a 28-inch waist (last seen when I was a teenager). What with the uncertainty over Brexit and price rises in shops, we’ve noticed a considerable hike in the cost of a weekly food shop for our family of five. It’s a struggle staying within your means and feeding your loved ones healthy meals. That’s why we’ve put together this special money-conscious issue of Easy Cook. It’s packed with ideas for how to save you money on your food bills, as well as 108 recipes that won’t burst your purse. The pasta dish here is one of my kids’ favourites – and it’s a hit with me and their mum, too, because it works out at…

Lunch for less! This recipe for a Mexican lunch is quick and easy, and better still, it uses ingredients you may already have in your cupboards. Huevos rancheros wrap Heat 1 tbsp vegetable oil in a frying pan over a high heat. Add 1 corn tortilla wrap and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate. Crack 1 egg into the pan and cook to your liking. Meanwhile, tip 200g black beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork. Spread the beans over the tortilla, top with the egg, Ω ripe avocado, 50g feta and a little chilli sauce. Squeeze over a little lime juice. Serves 1. 6QO›-GTTKFIG›U›GCU[›VQR›VKR ‘Always read a recipe twice…

Surprisingly authentic spaghetti carbonara ‘This is a total guilty pleasure of mine – I always end up ordering this in our local Italian restaurant. Spaghetti carbonara is a wonderfully classic recipe that when done right is a real thing of beauty, letting the eggs create a really creamy and authentic sauce.’ •  Serves 1• Prep 5 mins• Cook 9 mins (800W microwave)• 85p a portion 60g smoked pancetta, finely diced › clove garlic, left whole 80g dried spaghetti, broken in half 300ml water, just boiled 15g Parmesan, grated 1 egg yolk 1 tbsp chopped fresh parsley 1 Microwave the pancetta and garlic on Full for 2 mins uncovered in a 500ml mug. Remove from the microwave, pour away the excess oil, discard the garlic and set the mug aside whilst you make…

)GTOCP›EJGGUG›››DCEQP›RCPECMGU •  Serves 4• Prep 10 mins• Cook 20 mins• £1.46 a portion• 691 kcals, 52g fat, 25g sat. fat, 7g sugar 200g pack diced smoked bacon lardons 200ml crème fraîche pinch of ground nutmeg 1 tsp caraway seeds (optional) 8 large shop-bought pancakes ››UJCNNQVU›››PGN[›UNKEGF› ››I››PGN[›ITCVGF›)TW[ÄTG› 1 whole cucumber, peeled, halved and sliced 2 tbsp white wine vinegar 2 tbsp chopped fresh dill 1 Heat grill to high and put the smoked bacon lardons on a baking tray. Grill for around 10 mins until crisp, then set aside. Mix the crème fraîche with the ground nutmeg and caraway seeds (if using) and season with some salt and pepper. 2 Working in batches, place a pancake on a non-stick baking sheet, divide the crème fraîche mixture between the 4 pancakes, then top each pancake with…

Filling yet low-fat, this dish with sustainable white fish is a healthier dinner choice Spiced cod with quinoa salad & mint chutney • Serves 2• Prep 5 mins• Cook 25 mins• £2.43 a portion• 272 kcals, 4g fat, 1g sat. fat, 13g sugar 40g quinoa (or 85g pre-cooked quinoa) 3 tbsp each chopped mint and coriander 150g pot 0% natural yogurt 1 garlic clove 1/4 tsp turmeric pinch of cumin seeds 2 x 150g chunky fillets skinless white fish, such as sustainable cod 1/4 cucumber, finely diced 1 small red onion, finely chopped 4 tomatoes, chopped good squeeze of lemon juice 1 Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well. 2 Meanwhile,…

Rice The most important ingredient in the Chinese diet. Short-grain rice, such as jasmine, is the most popular for everyday dishes, although glutinous rice, known as sticky rice, is also popular. Noodles A staple ingredient used in soups, salads and stir-fries. There are many different varieties such as wholewheat, egg, rice and mung bean (glass noodle). Different noodles suit certain dishes LiÌÌiÀ°››››››i›w›i› noodles in soups. For stir-fries, try a vermicelli rice noodle. For heartier stir-fries, use egg noodles. 5Q[›UCWEG› The main types of soy sauce are light and dark. Light is used to season as you would use salt, while dark, which is less salty and has been aged for longer, is used mainly for its rich caramel colour. This is why Þ›Õ››vÌi››w› ›L›Ì››ÕÃi ››››>› single recipe. The quality of…

Types of frying • Stir-frying Always heat an empty wok, then add a little oil, swirling it before tossing in food. You can tell when the oil is hot enough for cooking, because it starts to shimmer and fat can spit, so use a long-handled stirrer. • Shallow frying Heat 2-3 tbsps of oil in a medium frying pan. When you can see the oil become runny, slide in the food. Don’t turn immediately (for example, if you are cooking steak). Let Ì›i›ÃÕÀv>Vi›Ãi>››wÀÃÌ]›v›À›>À›Õ› ›Ó››››Ã› ›À›Ã›]›Ì›i››}i›Ì›Þ›ÌÕÀ››v›› ›Ü›Ì››>›wÛ› slice or tongs. • Dry-frying Fattier cuts of meat can be cooked in an empty non-stick pan, without added oil, to slowly extract the fat that can then be poured off. This method is perfect for duck breasts (cooked skin side down) and also…

Bramley & blackberry pie • Makes 1 large pie, about 25cm (serves 6-8), or 4 individual pies, about 10cm each• Prep 30 mins plus macerating and chilling• Cook 25-45 mins, depending on the size• £1.20 a portion• 543 kcals, 25g fat, 15g sat. fat, 36g sugar 900g Bramley apples (about 4) peeled, cored, quartered and thinly sliced 140g golden caster sugar, plus extra for sprinkling 2 x 320g sheets shop-bought sweet shortcrust pastry 1 tbsp fine polenta or ground almonds 1 tbsp cornflour or plain flour, plus extra for dusting 1½ tsp ground cinnamon 200g blackberries, halved if very large egg white, for brushing (reserved from making the pastry) cream or ice cream, to serve 1 Put the apples and half the sugar in a large bowl, then stir together until the apples are well…

Childhood meal ››››Ûi ›wÛ›w›}iÀÃ]›V››«Ã›>› ›Li>›Ã°›› ››ÃÌÕ››››}›V›››iVÌ›››››v›ÌiÝÌÕÀiÛ vÀ›››VÀ›Ã«›Ì››Ã›vÌ›>› ›>›y>Û›ÕÀ› ÃV>›i›Ì›>Ì›}›iÛvÀ›››ÃÜii̛̛›Ã>›ÌÞ°›› Ingredient /›i›«›Ì>Ì›°››Ì½Ã›Ì›i›››ÃÌ›ÛiÀÃ>Ì››i› Ûi}iÌ>L›i››››Ì›i›Ü›À› °›7›iÀi›Ü›Õ› › Üi›Li›Ü›Ì››ÕÌ›À›>ÃÌ›iÃ]›V››«Ã]››>Û› ›À› >Õ«›››››Ãi›«›Ì>Ì›iö Four-ingredient recipe ›ÀÞ›«>ÃÌ>]›Ì›››i`›Ì››>Ì›]›Ì›››i`› ÌÕ›>›>› ›V››››››y>›ið››i>Ì›>› ›››Ý°›› Breakfast ›½›››ÕV›Þ›Ì›>Ì›››››Ûi›Lޛ̛i›Ãi>°›››››Ûi› ۛƯ̂›}›Ì›i›wÛ››>À›iÌ›i>À›Þ››››Ì›i› ››À›››}]›>› ›Ì›i››i›››Þ››}›>›L›}› L›Ü›››v›V›V››iÛ›››Ì›i›>vÌiÀ››››° Lunch ›½ ››››i›Ì››Li›Ã›ÌÌ››}›Ã››iÜ›iÀi›››› ›Ì>›Þ›Ü›Ì››>›››Vi›}À›››i`›«›iVi››v›wÛ]› Û›iÌ›››}› }Àii››››› Ì›i›Ã› i]› >›V›Õ››››v› ›i››››>› › >›}›› ›}›>ÃÛ ›v›Ü››Ìi›Ü››i°›› Dinner 6i>››V››«› ܛ̛›VÀi>›i`› ››À>›i›Ã›Õ«°›› Pudding ›Ì›››Ü››>Ư̂›Li››Þ›Ü›vi½Ã›V›vvii› >› ›Û>››››>›«>››>›V›ÌÌ>]›>›Ü›LL›››}› ÃÜiiÌ› i››}›Ì°›-›i››>›iÛÃÕV››>› }Ài>Ì›«>››>›V›ÌÌ>t› Fond memory ››Ài›i›LiÀ›Ì›>Ì››› ÕÃi ›Ì››«›V›››››Ì› vÀ›››Ì›i›}>À i››v›À› ›Þ›}À>› ››Ì›iÀ½Ã› ëiV›>›››››Ì›Ã>ÕVi°› Food-related book ››>Õ ›>›,› i›½Ã›The Food of Italy°› ›››››i››Ì›LiV>ÕÃi››Ì½Ã›ÜÀ›ÌÌi››Ài}›››› LÞ›Ài}›››]›Ã›››Ì½Ã›››«›ÀÌ>›Ì››››Ì›i› ÃÌ›ÀÞ››v›Ì›i›v›› ››v››Ì>›Þ°›› Person you’d like to cook for ›½ ›>VÌÕ>››Þ››››i›Ì››V››››v›À››Þ››>Ìi]› ››V›i››,›ÕÝ››À°›››Ü>›Ì›Ì››Ã››Ü››››› ››Ü›}›› ››½Ûi›LiV››i››››Ì›i››>ÃÌ› viÜ›Þi>ÀÃt Cuisine ›Ì>››>›°›-›››Õ`›VÀ›ÕÛޛ Û›«›i]›Ã››››Ûi›Ì›Ûi°› ›Ài›V››v›› ›>Ì››ÌÛLiÃÌ Ã››ÜƯ̂i›}i››ÕÛ›v› Ì›i›V›iv]›LÕÌ››Ì>››>›› v›› ›>Ì››ÌÛLiÃ̛Û›ÜÛ Ì›i›}i››ÕÛ›v››› ° Chef ››V›i››,›ÕÝ››À°› ›Ì››ÕÃÌ›v›À›Ì›i› v›› ››i›V›››ÃÆ› ›i››Ã›››i››v›››vi½Ã› ÌÀÕi›}i›Ì›i›i›°›› Restaurant /›i›››i›››Û›Ã›Ì›Ì›i› ››ÃÌ››Ã›››V›i›½Ã› Le Gavroche°››› ›>Ûi››iÛiÀ››iÌ›>› }À›Õ«››v›«i›«›i› ۛÛ›››i`›››› ›>›››}›Þ›Õ›v>Ì› >› › ÀÕ›››Ü›Ì›› ÃÕV››ÃÌÞ›i°›› Piece of kitchen kit ›½Ûi›}›Ì›Ì›››>Ûi› >›}›› ›ÃiÌ››v› Û>À«››››ÛiÛ ›››Ì›i›››ÌV›i›°› ››››››}››Ã›ÃÕV›› >›V››Ài›Ü›Ì››ÕÌ›…

1 Chicken Swap 4 chicken breasts, £9 for whole chicken, £6.72 A whole chicken is really reasonably priced (especially if you’re buying free range or organic), then very easy to cut up yourself. Save £2.28 2 Pizza bases Swap 2 x ready-made pizza bases, £1.60 for packet bread mix, 57p Packets of bread mix make brilliant pizza bases, plus they last for ages in the cupboard – so a tasty pizza is never far away. Just make up following pack instructions, roll out, top and bake straight away. There’s no need to rise or prove the dough! Save £1.03 3 Smoothies Swap 750ml smoothie carton, £2.79 for bag frozen berries, £1.39 Ready-made smoothies are delicious but expensive – so make your own. Bags of frozen fruit are cheap >› ›«>V›i`›Ü›Ì››y>Û›ÕÀ]›>›…

A jar of harissa • For a delicious dip, swirl into a pot of shop-bought houmous, then top with some toasted pine nuts and a drizzle of olive oil. • Make a quick pitta pizza. Spread a little harissa over one side of the pitta, top with torn roasted red peppers from a jar and crumble over a little feta. Grill until crisp. • )KXG›C››GT[›MKEM to spaghetti and meatballs. Add a spoonful to the tomato pasta sauce. Soured cream • (QT›C›ETGCO[›XGTUKQP of your favourite pesto pasta, stir through hot spaghetti or tagliatelle with equal quantities of basil pesto and a handful of toasted pinenuts. • Create a sauce for pan-fried pork chops or steaks. Just before the meat is ready, stir in 2 tbsp soured cream, 1 tbsp onion marmalade…

Mango chicken, bean & rice bake •  Serves 4• Prep 20 mins plus marinating• Cook 1 hr 10 mins• £2.20 a portion• 753 kcals, 16g fat, 3g sat. fat, 32g sugar small bunch spring onions, chopped thumb-sized piece ginger, chopped 3 garlic cloves 1 red chilli, seeds removed if you don’t like it too hot small handful coriander, stalks roughly chopped and leaves picked 1 tbsp thyme leaves zest and juice 1 lime, plus 1 lime cut into wedges to serve 1› tsp ground allspice 2 tbsp sunflower oil 8 chicken drumsticks 300g long-grain rice 400g can kidney beans, rinsed and drained 500ml chicken stock 1 ripe mango, peeled, stoned and cut into bite-sized chunks 200g mango chutney, plus extra to serve (optional) 1 Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme,…

Sweet potato gumbo with cornbread muffins •  Serves 6• Prep 30 mins• Cook 25 mins• 48p a portion 2 tbsp vegetable oil 1 red onion, chopped 2 celery sticks, chopped 2 fresh red chillies, deseeded & chopped 2 garlic cloves, finely chopped 150ml vegetable stock 400g can chopped tomatoes 24 okra 1 bay leaf 400g sweet potato, peeled and cubed 100g cabbage, finely shredded FOR THE GUMBO SPICE MIX 1 tsp each dried thyme, cayenne, dried oregano, white pepper and salt 1 Make your muffins (below). Meanwhile, heat the oil in a pan. Fry the onion, celery, chillies, garlic and gumbo. Add the stock, tomatoes, okra and bay. Bring to the boil. 2 Add the potato and cabbage. Cover and cook for 15 mins until the potato is tender. Season, then serve with…

Coffee maker If you drink two cups a day of chain shop coffee, you’ll spend around £110 a month. For that amount you can buy yourself a decent machine. Cuisinart Grind & Brew Automatic, £93, Lakeland Mini chopper A mini chopper allows you to grind your own spice mixes and whizz up the ends of bread to make crumbs to freeze. Mini choppers are great for making pastes, too – try whizzing up a homemade Thai green curry! Kenwood Compact Mini Chopper, £14.99, Argos Slow cooker The slow cooker, amazingly, uses much less electricity than a traditional oven. Slow cooking means you can use cheaper cuts of meat, and you’re much less likely to get a takeaway. Judge Slow Cooker (3.5 litre), £24.99, amazon.co.uk Handheld blender Soups are…

‘ ›#›UKORNG››TWUVKE›TQCUV›HWNN›QH››CXQWT› from the herbs. For something different in the summer, serve with salads ’ Roast chicken • Serves 6• Prep 10 mins• Cook 1 hr 20 mins• 66p a portion 1 garlic bulb 85g butter, softened 1.5kg whole chicken 3 rashers streaky bacon a small bunch fresh thyme 5 bay leaves 1 Preheat the oven to 200C/180C fan/ gas 6. Remove the cloves of garlic from their skins and crush using a garlic press. Place in a small bowl with the butter and season with salt and pepper. Mix well. 2 Put the chicken into a small roasting tin. Spread the garlic butter over the bird and then lay the bacon rashers over the top of the breast. Place the herbs in the cavity of the bird with the garlic skins. Roast the…

Make your own… Salted caramel ›››L››i›£Çx}›light soft brown sugar]›Îää›››double cream]› xä}›butter and£ /2 ›Ìë›salt››››>› Ã>ÕVi«>››ÃiÌ››ÛiÀ›>›››Ü››i>Ì]›>› › ÃÌ›À›Õ›Ì›››Ì›i›ÃÕ}>À››>Û ›ÃÛ›Ûi °› /ÕÀ››Ì›i››i>̛ի›>› ›LÕLL›i›Ì›i› Ã>ÕVi›v›À›Ó›Î››››Ã›Õ›Ì›››}›› i››>› › ÃÞÀÕ«Þ°››i>Ûi›Ì››V››››v›À›£ä››››Ã› Liv›Ài›ÃiÀÛ››}°››>››Li››>`i›Õ«› Ì››Î› >ÞÛ›››>`Û>›Vi›>› ›V››››i`› q›}i›Ì›Þ›Ài›i>̛̛›ÃiÀÛi°›-iÀÛiÛn° Waffles with banana & salted caramel sauce • Serves 4• Prep 20 mins• Cook 40 mins• 96p a portion• 79 kcals, 30g fat, 16g sat. fat, 34g sugar FOR THE SALTED CARAMEL 140g light muscovado sugar 2 tbsp golden syrup 50g butter 300ml double cream FOR THE WAFFLES 4 large eggs, separated 300g plain flour ½ tsp bicarbonate of soda 2 tbsp golden caster sugar 50g butter, melted 600ml milk TO SERVE 2 bananas, peeled, cut into large pieces 1 tbsp butter vanilla ice cream (optional) 1 Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has…

Perfect for sharing *›>››››}›>›Ã«iV›>›› ›››iÀ›v›À›Þ›ÕÀÛ ÌÀÕ›Þ¶›/ÀÞ››>›››}›Ì››Ã››› Õ›}i›Ì› and simple no-cook tart. Chocolate, peanut butter & Oreo biscuit tart ›››i›Þ›}À›› ›>L›ÕÌ›Óä›Oreo cookies ›››>›v›› ›«À›ViÃÛÀ°››i›Ì›Çx}››v› butter and combine it with the cookie crumbs. Place this mixture ›››Ì›i›L>Ãi››v›>›À›Õ› ›Ó{V››Ì>ÀÌ› tin (preferably loose-based), then ›iÌ››Ì›ÃiÌ››››Ì›i›vÀ› }i›v›À›>L›ÕÌ› 30 mins. Once it has set, beat {ää}›crunchy peanut butter with £Çx}›icing sugar››››>›››Ý››}›L›Ü›°› Spread this mixture over the tart L>Ãi°››i›Ì›£ää}›LÕÌÌiÀ›>› › Óää}›}›› ›µÕ>››ÌÞ›dark chocolate ÛiÀÞ›}i›Ì›Þ››››Ì›i›››VÀ›Ü>Ûi››››› Îä›ÃiV›LÕÀÃÌÃ]›ÃÌ›ÀÀ››}›LiÌÜii›› i>V››››i®››À››››>›››Ý››}›L›Ü›› «›>Vi ››ÛiÀ›>›Ã>ÕVi«>›››v›}i›Ì›Þ› Û››iÀ››}›Ü>ÌiÀ°›-Ì›À›Üi›››Õ›Ì››› the chocolate is smooth. Pour the chocolate over the peanut butter. Let the tart set for 1 hr in >›V››››«›>Vi]›>Û›› ››}›Ì›i›vÀ› }i› ̛ۛi›V››V››>Ìi››ii«Ã››ÌÛ}››ÃÃÞ› appearance. Cut into 8-10 slices and serve. Serves 8-10. Recipe adapted from 100 Desserts to Die For by Trish Deseine (£18.99, Murdoch Books) On our bookshelf /››Ã››››Ì›½Ã›LÕ }iÌ›vÀ›i› ›Þ›Ài>`à /CFG›+P›6JG›1H›EG…

Roast sausage & squash with mustard & sage •  Serves 4• Prep 15 mins• Cook 50 mins• 98p a portion• 571 kcals, 38g fat, 14g sat. fat, 10g sugar 8 pork & apple sausages 1 large red onion, cut into wedges 300g butternut squash, cut into wedges › small pack sage leaves 1 tbsp olive oil 2 tsp plain flour 200ml chicken stock 2 tbsp wholegrain mustard 500g leftover mashed potato & cauliflower 1 Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. Roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates. 2 Drain away any excess oil from the tin, then place the…

Lamb & lettuce pan-fry •  Serves 4 (easily halved or doubled)• Prep 10 mins• Cook 10 mins• 99p a portion• 465 kcals, 37g fat, 20g sat. fat, 1g sugar 25g butter 4 lamb neck fillets, cut into chunks 2 handfuls frozen peas 150ml chicken stock 3 Baby Gems, cut into quarters 1 Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted. 2 Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with…

Cauliflower cheese ‘This oozy, cheesy dish is a far cry from the dishcloth grey cauliflower with white sauce and barely a hint of cheese that you might remember from school. This is a dish to warm the cockles and wrap you in a blanket of contented wellbeing.’ •  Serves 4 (plus leftovers)• Prep 20 mins plus infusing• Cook 20 mins• 55p a portion 75g unsalted butter 50g plain flour 600ml whole milk 125g strong cheddar (or vegetarian alternative), plus extra to sprinkle good splash of double cream good grating nutmeg pinch of mustard powder 1 large cauliflower, broken into florets 45g fresh breadcrumbs 1 Melt the butter in a pan, add the flour and cook over a medium heat for a couple of minutes. Gradually add the milk, stirring, until you have…

‘By cooking ingredients for longer, your curry will taste much better’ Chicken curry • Serves 4• Prep 30 mins plus overnight marinating• Cook 1 hr 15 mins 750g boneless, skinless chicken thighs, cut into bite-size pieces FOR THE MARINADE 150g natural yogurt juice of 1 freshly squeezed lemon 1 tsp garlic, grated 1 tsp ginger, grated 1 tsp tomato paste 2 tbsp tamarind pulp THE KEY SPICES 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp mustard seeds 1 inch piece cassia bark (available at souschef.co.uk ) 1 bay leaf 1/4 tsp turmeric powder 1 tsp red chilli flakes THE WARMING SPICES 1 tsp fenugreek leaves, soaked in 2 tbsp hot water 4 green cardamoms, lightly bashed 2 cloves THE WET INGREDIENTS 4 tbsp vegetable oil 2 medium onions,…

‘ Chinese cuisine is endlessly versatile and adaptable but does rely on several storecupboard staples to give it an CWVJGPVKE››CXQWT›› Dishes often have opposing tastes, such as hot and sour or sweet and sour, achieved by using oils and vinegars and fresh ingredients such as IKPIGT›CPF›EJKNNK›› ’ Ginger sweet tofu with pak choi • Serves 2• Prep 15 mins plus marinating• Cook 15 mins• £1.38 a portion• 241 kcals, 15g fat, 3g sat. fat, 11g sugar 250g fresh firm tofu, drained 2 tbsp groundnut oil 1cm piece ginger, sliced 200g pak choi, leaves separated 1 tbsp Shaohsing rice wine 1 tbsp rice vinegar 1/2 tsp dried chilli flakes cooked jasmine rice, to serve FOR THE MARINADE 1 tbsp grated ginger 1 tsp dark soy sauce 2 tbsp light soy sauce 1 tbsp brown…

Peppery prawn noodles • Serves 4• Prep 5 mins• Cook 10 mins• £2.02 a portion• 316 kcals, 4.8g fat, 0.5g sat. fat, 3.2g sugar 250g dried egg noodle 1 tsp lightly crushed black peppercorn vegetable oil 1 red chilli, deseeded and sliced 100g pack baby corn 2 bok choi, leaves separated 200g pack raw peeled prawn handful beansprouts 1 Boil the dried egg noodles according to pack instructions, then drain. 2 Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink. Add the noodles, a handful of beansprouts and heat through. Serve. Asian style fish & chips • Serves 2• Prep 20 mins• Cook 35 mins plus pickling and chilling• £4.71 a portion• 851 kcals, 27g…