Stel­lar Ella

Yorkshire Post - YP Magazine - - Front Page -

De­li­ciously Ella is back with a new col­lec­tion of healthy recipes per­fect for shar­ing with friends.

Chilli and gin­ger pho

This is a sim­pli­fied ver­sion of the clas­sic pho recipe, which means you can have din­ner on the ta­ble in 20 min­utes rather than leav­ing it to sim­mer for hours. The broth base is flavoured with sesame, gin­ger, spring onions, chilli and lime and then filled with lots of veg­gies and buck­wheat noo­dles be­fore be­ing topped with fresh co­rian­der. A per­fect cosy, com­fort­ing supper that will warm and re­ju­ve­nate you.



Pre­pare the noo­dles, if us­ing, ac­cord­ing to the packet in­struc­tions, then place in a sieve and rinse with cold wa­ter. Put the dried shi­itake in a bowl, pour over 500ml of boil­ing wa­ter and set aside for 20 min­utes.

Heat the sesame oil in a wok, or large sauté pan, then add the gin­ger, gar­lic, chillies and spring onions, and cook for a minute or so, stir­ring to make sure the gar­lic doesn’t burn.

Splash in a lit­tle wa­ter and let it bub­ble for a cou­ple of min­utes, then add the miso and tamari and 500ml more boil­ing wa­ter. Let this broth bub­ble away un­til the mush­rooms are ready, then add them too, with their soak­ing wa­ter (ex­cept the dregs, as they may con­tain grit). Re­turn to a nice sim­mer for five min­utes.

Add the corn and bok choi, and sim­mer for five min­utes. Stir in the beansprouts and car­rots.

Di­vide the noo­dles be­tween four bowls, then spoon the broth on top. Sprin­kle with chopped co­rian­der and a squeeze of lime juice, then serve with lime wedges.

Chana masala with aloo gobi and co­conut rice

Ab­so­lutely de­li­cious and filled with in­cred­i­ble spices that re­ally trans­form the chick­peas. I also add leeks and spinach, as I love get­ting the ex­tra veg in and they add a great flavour, plus the green of the spinach makes the meal look beau­ti­ful, too. I love this served along­side my aloo gobi

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