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Whisk (with an electric mixer) the soft butter and sugar with a pinch of salt until the mixture is white and fluffy

3.1/5 (95 Votes)

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Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a ...

  • 2 tbsp groundnut oil
  • 1 tbsp grated fresh root ginger
  • 1 red chilli, de-seeded, finely chopped
  • 5 fresh shiitake mushrooms, sliced
  • 2 tsp ground turmeric
  • 100g/3½oz smoked bacon, finely chopped
  • 1 red pepper, de-seeded and sliced
  • 1 handful julienned carrot strips
  • 1 handful beansprouts
  • 100g/3½oz leftover chicken, shredded
  • 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
  • 1 tsp crushed dried chillies
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp clear rice vinegar or cider vinegar
  • 1 free-range egg, beaten
  • dash toasted sesame oil
  • 2 spring onions, sliced lengthways
4.5/5 (16 Votes)

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In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar

  • 3 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1-2 tsp grated horseradish, to taste
  • a pinch of caster sugar
  • Salt & freshly ground black pepper
  • 2 tins chickpeas, drained & rinsed
  • 3 large or 4 medium Pink Lady® apples, cored and chopped
  • 140g rocket (2 bags)
  • A small bunch of mint, leaves chopped
  • 200g feta cheese, crumbled
2.9/5 (74 Votes)