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Or try...Or try...Cook itS ATAYV EGETA BLESTIR-FRYTAKES25MINSSERVES 450g dessicatedcoconut 4 egg noodlenests 6tbsp crunchypeanut butter 2tbsplemon juice 4tbsplight soy sauce 4tspbrown sugar 2tbspvegetable oil 600gpack stir-fry vegetables1Put the dessicatedcoconut in a bowl andpour over 200ml hot waterand set aside. Place the eggnoodles in a large bowl andpour boiling water overthem to cover. Stir gentlyto separate, leave for 5mins then drain.2Meanwhile, mix togetherthe peanut butter, lemonjuice, soy sauce, sugarand dessicated coconutplus the soaking liquid.3Heat the oil in a wok.Add the sitr-fry veg andcook for 5 mins beforeadding the noodles for a``````f ther 2 mins. Stirt ough the peanutsauce and toss well to coatbefore serving.``````SPANISH-STYLEFISH STEWTAKES 30MINSSERVES 4240g rice 400g fennel,slices and the fronds reserved1tbsp olive oil 4tspsweet smoked paprika500g tomato passata500ml hot vegetablestock 400g cod, cut intochunks 300g fresh kingprawns Zest and juice 2lemons, plus a little extrajuice 160g green beans1Cook the rice in a panof simmering water for10-15 mins until cooked. Whilthe rice is cooking, gentlyfry the fennel in the oil untilsoft. Add the paprika, passataand stock to the fennel. Cookfor 5 mins until thickened.2Add the cod and prawns,stir well to coat in the sauce``````nd simmer for 10ns, until both arejust cooked through. Seasonto taste and add the lemonzest and juice.3Cook the green beans inthe boiling water for 3-4mins until just tender. Drain therice and serve with the stew.``````EGG & PARMAHAM PIZZATAKES 45MINSSERVES 4450g strong white breadflour 1tsp salt 2tsp castersugar 2tsp fast-action driedyeast 2tbsp olive oil, plusextra for greasing 300mlhand-hot water 500mlpassata 4 eggs 4chargrilled artichoke hearts12 slices of Parma hamA few basil leaves1Place the flour, salt andsugar in a mixing bowlwith the yeast and stirtogether. Add the oil andenough water to form a softdough. Turn out and kneadfor 10 mins until smooth andelastic in texture.2Cut the dough into four androll each piece to a circleabout 23cm round. Place onthe baking sheets. Cover withoiled clingfilm and leave to risefor 15 mins until doubled in size.3Preheat the ovento 200°C/Gas 6.Spread the pizzas with thepassata, to within 2cm of theedge. Crack an egg on topin the middle.4Arrange the artichokehearts and slices of Parmaham around the edge and bakefor 20 mins until golden brownand risen. Sprinkle with basilleaves before serving.``````STICKYCHICKEN LEGSTAKES 40MINS +MARINATINGSERVES 42tbsp soy sauce, 2tbspclear honey 2tbsp ricevinegar 4tbsp hoisin sauce2 star anise 2tsp Thaifish sauce 2 garlic clove,crushed 4 chicken legsFOR THE SALAD 4 carrots400g radishes, finelysliced 6tbsp chives,finely chopped 6tbsprice vinegar 1tsp sugarLime wedges and eggfried rice to serve1Mix the soy, honey, vinegar,hoisin, star anise, fish sauceand garlic together in a bowlthen add the chicken. If youhave time, cover and chill in thefridge to marinate for 10 mins.2Preheat the oven to 200°C/Gas 6. Put the chicken in aroasting dish lined with oiledfoil and roast for 30 mins, untilthe sauce has become stickyand blackened.3To make the salad, use apeeler to thinly slice thecarrots, then toss throughwith the radishes, chives, rice``````egar and sugar,d season with salt.Serve the chicken legs withthe salad, egg fried rice anda few lime wedges.FOR A REDUCED CARBOHYDRATE MEALSERVE WITH CAULIFLOWER RICERATHER THAN BASMATIUSE THE GLAZE WHEN COOKINGSALMON AND SERVE WITH NOODLES^Add some cookedchicken or king prawnsfor a hearty family meal.Stir in 5 mins before theend until piping hot.``````Make garlic pizza breadinstead by topping thedough with garlic butter,slices of mozzarella andred onion chutney.``````PHOTOGRAPHS``````ESSENTIALS, HOMES & GARDENS,``````WOMAN AND HOME, TIMEINCUKCONTENT.COM``````furthro``````ON LY25MINS3ON LY45MINS``````le``````anmin``````ON LY30MINS``````vineand``````ON LY40MINS108 |SEPTEMBER 2016 housetohome.co.uk/styleathomeEVERYDAY DINNERS