Serves 4
INGREDIENTS
1 litre/1/3/ pints Chicken Stock or Vegetable Stock
125 g/4 oz butter
1 tablespoon olive oil
2 shallots, finely chopped
300 g/10 oz arborio rice
500 g/1 lb spinach, chopped
grated rind and juice of 1 lemon
125 g/4 oz Parmesan cheese, grated
salt and pepper

Spinach and Lemon Risotto

Heat the chicken or vegetable stock in a saucepan to a gentle simmer.

Melt half the butter and the olive oil in another saucepan, add the shallots and saute for 3 minutes.

Add the rice and stir well to coat the grains thoroughly. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and

continue to stir as frequently as possible, adding more stock as it is absorbed, reserving a ladleful.

Stir in the chopped spinach, lemon rind and juice, reserving a little lemon rind for garnishing, and season with salt and pepper. Increase the

heat, stir well then add the remaining stock and butter. Allow to cook for a few minutes, then add half of the Parmesan and mix in well. Serve

sprinkled with the remaining Parmesan and lemon rind.

Serves 4
INGREDIENTS
450g/1lb salmon fillet, skinned
225g/8oz pasta, such as penne or twists
175g/6oz cherry tomatoes, halved
150ml/1/4 pint/2/3 cup low -fat creme fraiche
45ml/3 tbsp finely chopped parsley
finely grated rind of 1/2 orange
salt and ground black pepper

Salmon Pasta with Parsley Sauce

Cut the salmon into bite-size pieces, arrange on a heatproof plate and cover with foil.

Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12

minutes, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss

into the salmon and pasta and serve hot or cold.

Serves 4
INGREDIENTS
1.2 litres/2 pints/5 cups vegetable or chicken stock
1 garlic clove, lightly crushed
2.5cm/1 in piece fresh root ginger, peeled
and cut into fine matchsticks 30ml/2 tbsp soy sauce 15ml/l tbsp cider vinegar 75g/3oz fresh shiitake or button
mushrooms, stalks removed and
thinly sliced
2 large spring onions, thinly sliced on the diagonal
40g/1/1/20Z vermicelli or other fine noodles 175g/6oz Chinese leaves, shredded a few fresh coriander leaves

Chinese-style Vegetable and Noodle Soup

Pour the stock into a saucepan. Add the garlic, root ginger, soy sauce and vinegar. Bring to the boil, then cover the pan and reduce the

heat to very low. Leave to simmer gently for 10 minutes. Remove the garlic clove from the pan and discard.

Add the sliced mushrooms and spring onions and bring the soup back to the boil. Simmer for 5 minutes, uncovered, stirring occasionally.

Add the noodles and shredded Chinese leaves. Simmer for 3-4 minutes, or until the noodles and vegetables are just tender. Stir in the

coriander leaves. Simmer for a final 1 minute. Serve the soup hot.

Serves 4-6
INGREDIENTS
vegetable oil, for deep-frying
50g/2oz Chinese rice noodles, uncooked
2 dressed crabs, or 150g/5oz frozen white crab meat, thawed
115g/4oz alfalfa
1 small iceberg or bib lettuce
4 sprigs coriander, roughly chopped
1 ripe tomato, skinned, seeded and diced
4 sprigs fresh mint, roughly chopped

Sesame lime dressing
3 tbsp vegetable oil
1 tsp sesame oil
1/2 small red chilli, seeded and finely chopped
1 piece stem ginger in syrup, cut into matchsticks
2 tsp stem ginger syrup
2 tsp soy sauce
juice of 1/2 lime

Alfalfa Crab Salad with Crispy Fried Noodles

Combine the vegetable and sesame oils in a bowl. Add the chilli, stem ginger, stem ginger syrup and soy sauce with the lime juice.

Heat the oil in a deep-fryer to 196°C/ 385°F. Fry the noodles, one handful at a time, until crisp. Lift out and dry on paper.

Flake the white crab meat into a bowl and toss with the alfalfa sprouts. Serve on a nest of noodles and tossed salad ingredients

Serves 4-6
INGREDIENTS
400g/14oz long grain rice
1/2 tsp salt
1 piece lemon grass, 5cm/2in long
25g/1 oz creamed coconut
700ml/1/1/4 pints/3 cups boiling water

Coconut Rice with Lemon Grass

Wash and drain the rice several times in cold water until the water is no longer starchy. Put the rice, salt, lemon grass and coconut in a

heavy saucepan, cover with the measured amount of boiling water. Stir once to prevent the grains from sticking to the pan, and simmer uncovered for 10-12 minutes.

Remove from the heat, cover and allow to steam in its own heat for a further 5 minutes. Fluff the rice with a fork or chop­sticks before serving.

Serves 4-6
INGREDIENTS
275g/10 oz egg noodles
1 chicken breast fillet, skinned
115g/4oz lean pork
2 tbsp vegetable oil
175g/6oz prawn (shrimp) tails, fresh or cooked
4 shallots, or 1 medium onion, chopped
1 piece fresh ginger, 2cm/3/4in long, peeled and thinly sliced
2 cloves garlic, crushed
3 tbsp light soy sauce
1-2 tsp chilli sauce
1 tbsp rice or white wine vinegar
1 tsp sugar
1/2 tsp salt
115g/4oz Chinese leaves, shredded
115g/4oz fresh spinach, shredded
3 spring onions (scallions), shredded

Special Fried Noodles

Bring a large saucepan of salted water to the boil and cook the noodles according to the instructions on the packet. Drain and set aside.

Place the chicken breast and pork in the freezer for 30 minutes to firm but not freeze.

Slice the meat thinly against the grain. Heat the oil in a large wok and fry the chicken, pork and prawns (shrimp) for 2—3 minutes. Add the

shallots or onion, ginger and garlic and fry without letting them colour.

Add the soy and chilli sauces, vinegar sugar and salt. Bring to a simmer, add the Chinese leaves, spinach and spring onioins (scallions),

cover and cook for 3-4 minutes Lastly add the noodles, heat through and serve.

Serves 4-6
INGREDIENTS
2 eggs
salt and pepper
3 tbsp vegetable oil
4 shallots or 1 medium onion, finely chopped
1 tsp finely-chopped fresh ginger
1 clove garlic, crushed
225g/8oz prawn (shrimp) tails, fresh or cooked
1-2 tsp chilli sauce (optional)
3 spring onions (scallions), green part only, roughly chopped
225g/8oz frozen peas
225g/8oz thickly sliced roast pork, diced
3 tbsp light soy sauce
350g/12oz long grain rice, cooked

Malacca Fried Rice

In a bowl, beat the eggs well, and season. Heat 1 tbsp of the oil in a large non-stick frying pan, pour in the eggs and allow to set without

stirring for less than a minute. Roll up the pancake, cut into thin strips and set aside.

Heat the remaining vegetable oil in a large wok, add the shallots, ginger, garlic and prawn (shrimp) tails and cook for 1-2 minutes, ensuring that the garlic doesn’t burn.

Add the chilli sauce, spring onions (scalions), peas, pork and soy sauce. Stir to heat through, then add the rice. Fry the rice over a

moderate heat for 6-8 minutes. Turn into a dish and decorate with the pancake.

Serves 4

INGREDIENTS

225g/8oz dried spaghetti, or450g/lib fresh
1 garlic clove, crushed
400g/14oz can chopped tomatoes
425g/15oz can tuna fish in brine, flaked
2.5ml/1/2 tsp chilli sauce (optional)
4 stoned black olives, chopped
salt and ground black pepper

Spaghetti with Tuna Sauce

Cook the spaghetti in plenty of lightly salted boiling water, according to the instructions on the packet, or until firm. Drain well and keep hot

until required.

Place the garlic and tomatoes in the saucepan and bring to the boil. Simmer, uncovered, for about 2-3 minutes.

Add the tuna, chilli sauce, if using, the olives and spaghetti. Heat well, add the seasoning to taste and serve hot.

Cook’s Tip

If fresh tuna is available, use
450g/llb cut into small chunks,
and add after the garlic and tomatoes have been simmered. Simmer for
6-8 minutes, then add the chilli, olives and pasta.

Serves 4

INGREDIENTS

2 garlic cloves, crushed
25g/1oz/1 cup fresh basil leaves
25g/1oz/1/4 cup hazelnuts
200g/7oz/scant 1 cup skimmed milk
soft cheese
225g/8oz dried tagliatelle, or 450g/llb fresh
salt and ground black pepper

Tagliatelle with Hazelnut Pesto

Place the garlic, basil, hazelnuts and cheese in a blender or food processor and process to form a thick paste.

Cook the tagliatelle in plenty of lightly salted boiling water according to the instructions on the packet until just tender, then drain thoroughly.

Spoon the sauce into the hot pasta, tossing until melted. Sprinkle with ground black pepper to taste and serve hot.

Serves 4

INGREDIENTS

450g/1 lb fresh tortellini
115g/4oz/1/2 cup ricotta or cream cheese
60-90ml/4-6 tbsp milk
50g/2oz/1/2 cup St Paulin or mozzarellab cheese, grated
50g/2oz/1/2 cup Parmesan cheese, grated
2 garlic cloves, crushed
30ml/2 tbsp chopped, mixed fresh herbs, such as parsley, chives, basil or oregano
salt and ground black pepper

Tortellini with Cheese Sauce

Cook the pasta according to the packet instructions, in boiling, salted water, stirring occasionally.

Meanwhile, gently melt the ricotta or cream cheese with the milk in a large pan. When blended, stir in the St Paulin or mozzarella, half the

Parmesan, and the garlic and herbs.

Drain the cooked pasta and add to the pan of sauce. Stir well, and allow to cook gently for 1-2 minutes so the cheeses melt well. Season to

taste and serve with the remaining Parmesan cheese sprinkled on top.