Pear and black pudding breakfast galettes

Shu’s shiok chicken

SERVES 2 4 BONELESS CHICKEN THIGHS 30ML RICE VINEGAR 1 LIME, HALVED, PLUS SPLASH JUICE 2TSP CASTER SUGAR 60G RED RADISHES, SLICED 60ML RAISUKAREE PASTE 60ML VEGETABLE STOCK 60ML COCONUT MILK 200G COOKED STICKY WHITE OR BROWN RICE 5 MINT LEAVES, fiNELY SLICED 30ML SPICY VINEGAR (SEE P124) SMALL BUNCH CORIANDER, LEAVES PICKED 1 RED CHILLI, fiNELY SLICED 1TSP TOASTED COCONUT CHIPS For the shiok marinade (makes 450g) 100G FRESH GINGER, UNPEELED, ROUGHLY CHOPPED 1 GARLIC BULB, PEELED 1TBSP GROUND TURMERIC 5 MEDIUM RED CHILLIES, ROUGHLY CHOPPED LARGE BUNCH CORIANDER, LEAVES PICKED SMALL BUNCH MINT, LEAVES PICKED JUICE 3 MEDIUM LIMES 150ML TAMARI SAUCE 50ML VEGETABLE OIL For the pickled Asian ‘slaw ½ CARROT, JULIENNED ½ RED ONION, JULIENNED ½ WHITE RADISH, JULIENNED 100ML RICE VINEGAR ½ CUCUMBER, JULIENNED

Put all the marinade ingredients in a medium bowl and, using a stick blender, blend to a coarse paste. Rub 50g of the marinade into the chicken thighs and set aside for 30 minutes. Keep the remaining marinade in an airtight container in the fridge to use in another recipe.

Meanwhile, to make a pickling liquor, put a saucepan over a low heat and add the 30ml rice vinegar, a splash of lime juice, 1tsp caster sugar, a small pinch salt and 1tbsp water. Heat, stirring, until the sugar and salt have dissolved, then adjust the flavouring to taste. Transfer to a heatproof bowl and set aside to cool.

Put the radishes in a bowl and pour over the cooled pickling liquor, then set aside for 30 minutes. Once pickled, drain the liquid away.

Preheat the oven to 170C/ 150C F/Gas 3. Place the marinated chicken on an oiled baking tray and cook in the oven for 20 minutes.

In a medium bowl combine the raisukaree paste with the stock and coconut milk, then pour into a medium pan and bring to the boil. Reduce the heat and simmer for 10 minutes, then set aside.

To make the ‘slaw, put the carrot, onion and radish in a bowl and cover with the rice vinegar. Set aside for 30 minutes (no more), then drain the vinegar from the veg and stir in the cucumber.

In another bowl, mix the mint with the spicy vinegar. Prepare the rice according to the pack instructions.

Roll the lime halves in the remaining sugar. Set a small pan over a medium heat and, when hot, add the lime halves and caramelise for 1 minute and set aside. Gently reheat the raisukaree sauce.

Divide the rice between two serving bowls. Remove the chicken thighs from the oven, cut into 2cm slices and divide between the bowls. Drizzle the raisukaree sauce over the chicken. Arrange the pickled red radish, ‘slaw, coriander, sliced chilli and caramelised lime in the bowls. Sprinkle over the coconut chips and serve.

Spicy vinegar

MAKES 150ML 50g caster sugar 5tbsp malt vinegar 5tbsp light soy sauce ½ red chilli, deseeded AND fiNELY CHOPPED 3 coriander sprigs, stalks removed and leaves fiNELY CHOPPED

Put the sugar and 2tbsp water in a small pan set over a medium-low heat and stir until dissolved. Remove from the heat and add the vinegar, soy sauce and a pinch of salt.

Transfer to an airtight container and keep in the fridge for up to 4 weeks.

Stir in the chilli and coriander just before using.

Kakushin udon

SERVES 2 2tbsp amai sauce (see recipe, right) 2TBSP fiRECRACKER SAUCE 1tbsp vegetable oil 1 small red onion, thinly sliced 4 shiitake mushrooms, thinly sliced 6 mangetout, sliced lengthways into thin strips 1 small carrot, grated 1 GARLIC CLOVE, fiNELY CHOPPED ¼ sweet potato, grated 100g beansprouts 250g cooked udon noodles ½tsp shichimi powder 1tbsp pickled ginger

In a small bowl, mix the amai and firecracker sauces together until well combined. Set a wok or large pan over a high heat, add the oil and, when warm, add all the vegetables and stir-fry for 1 minute, tossing and mixing well. Add the noodles and toss again.

Turn down the heat, add the sauce, mix everything together and stir-fry well. Take the pan off the heat and divide the stirfry between two bowls. Sprinkle over the shichimi powder and top with the ginger.

Steamed yasai gyoza

SERVES 2 150G fiRM TOFU, CUBED 50g edamame beans 30G WATER CHESTNUTS, fiNELY chopped 30g red adzuki beans, rinsed and drained well 2 SPRING ONIONS, fiNELY CHOPPED 1tsp ground turmeric 1½tsp soy sauce 1tbsp amai sauce (see recipe, right) 10 gyoza skins 1tbsp vegetable oil, to drizzle

Put the tofu in a mixing bowl. Blanch the edamame beans by plunging them into boiling water for 2–3 minutes, then drain, mash slightly and add to the mixing bowl. Add the water chestnuts, red adzuki beans, spring onions, turmeric, soy sauce, amai sauce and a pinch salt and mix well.

Put the gyoza skins in a pile on a chopping board, keeping them covered until you use them. Have ready a small bowl of water to seal the gyozas.

Take a gyoza skin, place 1tsp of the filling in the centre, rub water around the edge and seal tightly, crimping the edges any way you like. Repeat for the remaining skins. Once all the gyozas are filled, transfer to the fridge to set.

When ready to cook, add the gyozas to a lightly oiled pan with a lid on a low–medium heat and add a few tbsp water. Place the lid on top and steam for around 5–6 minutes until the skins become transparent. Once all the water has evaporated, add a drizzle of oil over the gyozas and allow to brown on the bottom before serving.

Amai sauce

MAKES 275ML 3tbsp caster sugar 1tbsp rice wine vinegar 1tbsp malt vinegar 1½tbsp tomato ketchup 2tbsp tamarind concentrate 1tbsp light soy sauce 1tbsp dark soy sauce

Put the sugar and vinegars in a small pan set over a mediumlow heat and stir until dissolved. Add the ketchup and tamarind and mix well, then stir in the soy sauces with a pinch salt and bring to the boil.

Using a wooden spoon, skim away any impurities that rise to the surface (it may foam a little), then reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.

Sticky vegan sauce

MAKES 200ML 50ml amai sauce (see recipe, above) 2tbsp chilli katsu sauce 2tbsp spicy vinegar (see recipe, left) 2tbsp soy sauce

Put all the ingredients in a large bowl and whisk well, then transfer to a lidded container and store in the fridge until needed.

Moyashi soba

SERVES 2 45g sun-dried tomatoes ½tbsp miso paste 1tsp chilli paste 800ml vegetable stock 4 longstem broccoli, trimmed 2 ramen noodle nests 1tbsp vegetable oil ½ courgette, sliced lengthways then into large chunks 50g mangetout, trimmed ¼ leek, sliced lengthways then into large chunks 4 asparagus stems, sliced at an angle 150g beansprouts 3tbsp soy sauce 2 spring onions, topped, tailed and sliced at an angle 1tbsp sesame seeds

Put the tomatoes, pastes and 30ml of the stock in a deep bowl and, using a stick blender, make a smooth paste.

Blanch the broccoli in boiling water for 2 minutes, plunge into ice-cold water and drain.

Cook the noodles according to the pack instructions, then drain and divide between two bowls. Set a wok or large pan over a high heat, add the oil and heat, then stir-fry the courgette, mangetout, leek, broccoli, asparagus and beansprouts, tossing occasionally until caramelised but still firm.

Add the soy sauce and toss.

Put the remaining stock in a separate pan and bring to a gentle simmer. Add the paste, whisking to ensure there are no lumps. Ladle the hot stock over the noodles in each bowl, using chopsticks to separate the noodles and make a base. Pile the stir-fried vegetables on top and sprinkle with the spring onions and sesame seeds.

Vegan chilli squid

SERVES 2 300g (approx. 4) king oyster mushrooms, sliced lengthways into ‘chips’ 30G CHICKPEA flOUR 100G PLAIN flOUR pinch bicarbonate of soda 310ml vegetable oil 2tsp shichimi powder 30ml sticky vegan sauce (see recipe left), to serve

Wash and drain the mushrooms, making sure a little moisture is left on them, then roll and toss in chickpea flour and set aside.

To make the batter, sift the flours and bicarbonate of soda into a mixing bowl. In a separate bowl, mix 2tsp of the oil with 175ml water, then gradually add this to the flour, whisking gently to ensure there are no lumps.

Pour the remaining vegetable oil into a deep pan set over a medium heat. Add a drop of batter to see if the oil is ready; the batter should sizzle and not drop to the bottom of the pan.

Using a chopstick, pick up one of the mushroom chips, drop into the batter and turn to coat all over, then cook until golden. Transfer to a plate lined with kitchen paper. Repeat with all the mushroom chips.

Arrange the battered mushroom chips in a mixing bowl and sprinkle with shichimi powder to coat. Transfer to a platter and serve with a ramekin of sticky vegan sauce.

Tofu chilli men

SERVES 2 180ml vegetable oil 250G fiRM TOFU, CUT INTO 2.5cm thick cubes 150g soba noodles 1 carrot, cut into 1cm cubes ½ courgette, cut into 2.5cm thick cubes 1 small red onion, sliced into 3mm slices 4 spring onions, cut into 2.5cm pieces 60g mangetout, sliced 1 medium tomato, cut into 8 For the chilli men sauce 2 large red onions 4-5 garlic cloves 5cm piece fresh ginger 6 red peppers 25g bird’s eye chillies 30g lemongrass 150ml vegetable oil 70g sriracha sauce 150ml tomato ketchup 2½ tsp chilli oil 15g sugar

First, make the chilli men sauce. Roughly chop the onions, garlic, ginger, peppers and chillies, then smash the lemongrass with the back of a knife and chop. Place everything in a food processor and blend to form a paste.

Put a thick-bottomed pan over a low heat and add the oil. Once hot, add the paste and cook on a low heat for 15 minutes. Stir in the sriracha, ketchup, chilli oil and 150ml water. Cook for another 15 minutes, stirring occasionally. Oil will appear on the sides of the pan. Add the sugar and 2 large pinches salt, then season to taste with black pepper. Remove from the heat and set aside.

Heat 150ml of the vegetable oil in a frying pan and, once hot, fry the tofu cubes until golden. Remove with a slotted spoon and transfer to another plate lined with kitchen paper to drain any excess oil.

Cook the soba noodles according to the pack instructions. Divide between 2 serving bowls, keeping the noodles to one side of the bowl.

Put a wok or deep frying pan over a medium heat and add the remaining 30ml oil. Once hot, add the carrot, courgette, onion, spring onions and mangetout and toss, then reduce the heat and add the tofu.

Pour in the chilli men sauce, then turn the heat down. Add the tomato, cook until the sauce is simmering, then remove the pan from the heat. Arrange the tofu, vegetables and sauce on the opposite side to the noodles in each bowl.