EAT YOUR GREENS

We love winter greens at this time of year – packed with nutrients and high in fibre, they’re just what we need to rebalance our diets. Pep them up with punchy Asian flavours in our speedy stir-fry.

SERVES 4

◆ In a small bowl, mix together 1tbsp Gochujang Korean spice paste*, 1tbsp soy sauce, 1tbsp rice wine vinegar and 1tbsp runny honey; set aside. Heat 1tbsp sunflower oil and 1 finely sliced garlic clove in a wok; stir-fry over a medium heat until garlic turns golden. Add 500g (1lb 2oz) mixed seasonal greens (such as whole leaf kale, cavolo nero and purple sprouting

broccoli) and increase heat to high. Stir-fry for a couple of min more, then add the spice paste mix and toss altogether to coat in the sauce. Cook for a further few min until the greens are just tender. Remove from heat, stir in

1tsp sesame oil and sprinkle

with ½ a finely sliced red chilli and a pinch of toasted sesame seeds. Serve straightaway with grilled fish or chicken for a superhealthy, speedy supper.