foody

Ingredients: –

• 1 egg

• 2tsp sesame oil

• 2tbsp vegetable oil

• 200g/7oz long grain rice, (cooked, and left to go cold)

• 100g/4oz frozen peas, (defrosted, rinse under warm water to do this quickly)

• 4 spring onions, (finely chopped)

• 100g/4oz beansprouts (optional)

• 1-2tsp soy sauce

• Ground white pepper

Method: –

1. Beat together the egg and the sesame oil and put to one side.

2. Heat the vegetable oil in a wok, or a large frying pan. When its shimmering, almost smoking, add the rice and stir-fry for about 3-4 mins until completely heated through.

3. Add the peas, spring onions and beansprouts, (if using.) stir-fry the rice constantly round the pan, for approx. 3mins. Season well with soy sauce and pepper and push to one side of the pan. Pour in the beaten egg mixture to the other side and leave for about 10 secs, so it begins to set. Using a spatula, briskly swirl around the egg to break it up, and then toss around with the rice. Stir-fry for a further min and serve straight away.

Ingredients: –

• 1 sweet potato (approx. 300g/10 ½ oz, peeled and cut roughly 2cm ¾ in chunks)

• 1 aubergine, (cut roughly 2.5cm/ 1in chunks)

• 2 courgettes (halved lengthways, sliced into 2cms/ ¾ in half-moons)

• 1 red pepper, (stalk removed, cut roughly, 2.5cm/2 in chunks)

• 3 tbsp mild olive oil

• 1 small onion, (thinly sliced)

• 4 garlic cloves, (thinly sliced)

• 1tsp ground coriander

• 1 tsp ground cumin

• 400g tin chopped tomatoes

• 1 tbsp harissa paste

• 2tbsp clear honey

• 200ml/7floz of cold water

• 100g/ 3 ½ oz ready to eat dried apricots, (halved)

• 400g tin of chickpeas, (rinsed & drained)

• Handful of coriander leaves, (chopped)

• Salt & pepper (to taste)

Method: –

1. Preheat the oven to 190c/170c fan/ gas 5

2. Mix the sweet potato, aubergine, courgette, and red pepper, in a large bowl. Drizzle over 2 tbsp of olive oil, mix to coat, season generously with salt & pepper.

3. Heat a large non-stick frying pan over a high heat, when the pan is hot, add the vegetables in batches, and fry, turning regularly, for 2-4 mins, or until lightly brown.

4. Heat the remaining oil, in a lidded casserole over a med heat. Add the onions and fry for 3-5 mins, stirring regularly. Add the garlic, ground coriander, and cumin, and fry for 1-2 mins stirring frequently.

5. Stir in the chopped tomatoes, harissa paste, honey, apricots, & chickpeas, until well combined. Add the vegetables and cook for 2-3mins.

6. Cover and transfer to the oven. Cook for 30mins, stir in 200ml/7floz of cold water, until well combined, and return to the oven, covered for another 15mins, or until the tagine is thick and the vegetables are tender.

7. Sprinkle the tagine with the chopped coriander and serve with rice.