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.
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