YOU WILL NEED
» 2 x 15g miso paste
sachets
» Finely grated zest
and juice of ½ lemon
» 1 onion, finely
chopped
» 1 skinless chicken
breast, sliced
» 1 garlic clove, peeled
and crushed
» 2 celery sticks,
chopped
» 60g orzo pasta
» 90g curly kale
WHAT TO DO
1
Pour 600ml boiling
water into a pan
and whisk in the
miso paste.
2
Add the lemon
zest and juice,
chopped onion,
sliced chicken, garlic,
celery and orzo.
Simmer for 10 mins.
3
Stir in the curly
kale and cook for
3 mins, season to
taste, then serve.
Stuffed bacon mushrooms on toast
Speedy chicken & kale miso soup
YOU WILL NEED
» 80g smoked bacon
lardons
» 8 portobello mushrooms
» 2tbsp olive oil
» 100g basil pesto
» 125g mozzarella, torn
» 4 slices sourdough bread
» Bag mixed salad, to serve
WHAT TO DO
1
Heat the oven to 200°C,
Gas 6. Fry the bacon
lardons until crispy.
Put the mushrooms,
bottom-side up, on a wire
rack over a lined baking
tray. Drizzle over 1tbsp olive
oil and turn the mushrooms
over. Add the lardons and
bake for 8-10 mins.
2
Top each
mushroom
with 1tbsp
pesto and the
torn mozzarella.
Return to the
oven for a further
4-5 mins until
golden and bubbling.
3
Toast the bread
and serve with
a couple of the
mushrooms and salad.
Compiled by
Jessica Findlay
Photos
timeincukcontent.com
400 calories
27g fat (8g sat)
20g carbs
Prep time 10 mins
Cook time 20 mins
Serves 4
2
L ow
cal
L ow sat fatLow
fat
L ow
cal
251 calories
2.5g fat (0.5g sat)
30g carbs
Prep time 10 mins
Cook time 15 mins
Serves 2