Korean fried rice
8 large Cumberland sausages, halved
widthways 200g/7oz ciabatta, torn into 16 chunks 120g pack thick-cut pancetta, cut into
16 thick lardons 4 vine-ripened tomatoes, quartered
pack of rosemary, leaves picked 2 tbsp olive oil YOU WILL NEED 8 soaked wooden skewers 1 Heat the grill to medium. Thread a piece of sausage onto each skewer, followed by a piece of bread, a bit of pancetta and a tomato, then repeat with the remaining ingredients – you should have two of everything on each skewer. 2 Line a baking tray with foil, scatter over the rosemary, and place a rack on top with the skewers. Drizzle over the oil and grill for 20-25 mins, turning every few mins, until everything is cooked through and crispy. If the bread is blackening too quickly, turn it round every min or so. PER SERVING 621 kcals • fat 39g • saturates 13g • carbs 37g • sugars 5g • fbre 5g • protein 27g • salt 2.9g
EASY FOLATE VIT C 1OF5
ADAY
SERVES 4 PREP 10 mins COOK 20-25 mins
250g/9oz white basmati rice 2 x frying steaks (approx 200g/7oz),
sliced into strips 3 tbsp chilli sauce (such as sriracha),
plus extra to serve 2 tbsp sesame oil 2 garlic cloves, fnely sliced 6 spring onions, fnely sliced 1-2 red chillies, fnely sliced
large Savoy cabbage, shredded 2 tbsp sesame seeds
1 Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate. 2 Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don’t be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate. 3 Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften. 4 Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve. PER SERVING 510 kcals • fat 19g • saturates 6g • carbs 56g • sugars 5g • fbre 4g • protein 28g • salt 0.7g