Easy Cook - - WELCOME - Keith Ken­drick Edi­tor

My youngest son fin­ishes pri­mary school this sum­mer and the rit­ual is to throw a bar­be­cue for the Year 6 class be­fore they head off to Big School. Bar­be­cues, of course, are the ter­ri­tory of a cer­tain kind of dad: a bossy, dom­i­neer­ing know-it-all who burns the sausages. I am that dad. In pre­vi­ous years, I’ve cre­mated burg­ers and served al­most-raw chicken drum­sticks (with, for­tu­nately, no nasty con­se­quences). But not this year: this year, I’m go­ing equipped with our easy BBQ bo­nanza guide on page 44. It is, our cook­ery team tell me, fool­proof, so give it a go your­selves.

20-minute noo­dles

A sim­ple veg­gie stir-fry for warm sum­mer evenings

Noo­dle stir-fry with crunchy peanuts

Mix 2 tbsp crunchy peanut but­ter with 1 tbsp soy sauce and 50ml wa­ter, then add 1 tbsp roasted un­salted peanuts, chopped. Put 300g pack ready-to-eat egg noo­dles in a bowl and cover them with boil­ing wa­ter. Stir them gen­tly so they sep­a­rate, then drain. Heat ½ tbsp oil in a wok or large fry­ing pan, and pour in 2 eggs, lightly beaten. Leave the egg to set, then chop it up with your spat­ula and tip it onto a plate. Heat an­other ½ tbsp oil in the wok. Stir-fry 300g pack stir­fry vegeta­bles un­til start­ing to wilt, then add the noo­dles and keep cook­ing. Re­turn the egg to the wok, then spoon in the peanut mix­ture and toss. Di­vide be­tween bowls, then sprin­kle over more peanuts. Serve with sweet chilli sauce, if you like. Serves 3. PER SERV­ING 371 kcals, fat 19g, sat­u­rates 3g, carbs 32g, su­gars 5g, fi­bre 4g , pro­tein 16g, salt 1.5g

Keith and his sons

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