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Mary Berry's miso prawns with coriander recipe
 Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses. 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and dicedfreshly ground black pepper 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and diced freshly ground black pepper 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped Method Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Recipe tips The prawns can be marinated up to a day ahead.
Simple chorizo and bean stew recipe
 Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre and 2g salt. splash of rapeseed oil110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drainedhandful fresh flatleaf parsley, roughly choppedcrusty bread, to servesalt and freshly ground black pepper splash of rapeseed oil 110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drained handful fresh flatleaf parsley, roughly chopped crusty bread, to serve salt and freshly ground black pepper Method Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the parsley, season to taste with salt and pepper and stir well. Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Serve in soup bowls, with crusty bread.
Lunchbox pasta salad recipe
 This simple pasta salad is perfect for lunchboxes, picnics, or a make-ahead light meal. You can swap the protein and veggies for whatever you have in the fridge. 300g/10½oz farfalle pasta8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil2 tbsp red wine vinegar½ tsp garlic granules200g/7oz cooked turkey or chicken, cut into bite-sized cubes1 large red pepper, diced1 large yellow pepper, diced200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large 300g/10½oz farfalle pasta 8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil 2 tbsp red wine vinegar ½ tsp garlic granules 200g/7oz cooked turkey or chicken, cut into bite-sized cubes 1 large red pepper, diced 1 large yellow pepper, diced 200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large Method Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together.
Ploughman's lunch salad recipe
 Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It's a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days. Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt. 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar Method To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.
Curried egg mayo sandwich recipe
 Use up the end of a jar of curry paste to make these spiced egg mayo sandwiches – we’ve used korma paste, but you can experiment with what you’ve got in the fridge. 2 free-range eggs2 tbsp mayonnaise1 tsp korma paste4 slices breadcress or salad (optional) 2 free-range eggs 2 tbsp mayonnaise 1 tsp korma paste 4 slices bread cress or salad (optional) Method Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste.Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Recipe tips Some curry pastes advise that you do not consume them uncooked. Check the label to make sure that your paste is suitable for this recipe. You can always use half a teaspoon of curry powder.
Tuna and sweetcorn pasta salad recipe
 A very quick and easy tuna pasta salad that’s perfect for lunchboxes and picnics. Keep chilled. 100g/3½oz dried pasta shapes, such as fusilli or penne125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets)198g tin sweetcorn, drained10 cherry tomatoes, halved 2–3 tbsp mayonnaise110–160g tin tuna steak, drained freshly ground black pepperLittle Gem lettuce leaves, to serve (optional) 100g/3½oz dried pasta shapes, such as fusilli or penne 125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets) 198g tin sweetcorn, drained 10 cherry tomatoes, halved 2–3 tbsp mayonnaise 110–160g tin tuna steak, drained freshly ground black pepper Little Gem lettuce leaves, to serve (optional) Method Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using.
Chicken tikka salad recipe
 This high-protein dish is easy to assemble at work or home. It makes a great packed lunch, and if you're not on a diet just double the quantities. Each serving provides 215 kcal, 31g protein, 13g carbohydrate (of which 3.5g sugars), 4g fat (of which 1g saturates), 3.5g fibre and 0.9g salt. 100g/3½oz ready-prepared, cooked chicken tikka, sliced50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, thinly sliced2 spring onions, thinly slicedhandful fresh coriander, roughly chopped (optional)1 tbsp ready-made tzatziki 100g/3½oz ready-prepared, cooked chicken tikka, sliced 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, thinly sliced 2 spring onions, thinly sliced handful fresh coriander, roughly chopped (optional) 1 tbsp ready-made tzatziki Method Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki.
Anchovy salade Niçoise recipe
 This is not so much a niçoise recipe as a guide. Feel free to add as much or as little of each ingredient as you like - what's important is that every ingredient is as good quality as possible. This meal, if served as four portions, provides 470kcal, 14g protein, 9g carbohydrate (of which 8.5g sugars), 41g fat (of which 7g saturates), 4g fibre and 2.9g salt per portion. 2 garlic cloves, peeled, finely chopped175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegarpinch sea saltfreshly ground black pepper 2 garlic cloves, peeled, finely chopped 175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegar pinch sea salt freshly ground black pepper 4 free-range eggs8 small artichoke hearts, cooked (from a jar is fine)4 very ripe tomatoes, skinned and quartered16 black olives½ cucumber, peeled, sliced4 spring onions, slicedhandful fine green beans, topped, tailed, blanched1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)1 tbsp freshly chopped chervilsmall handful fresh basil 4 free-range eggs 8 small artichoke hearts, cooked (from a jar is fine) 4 very ripe tomatoes, skinned and quartered 16 black olives ½ cucumber, peeled, sliced 4 spring onions, sliced handful fine green beans, topped, tailed, blanched 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil) 1 tbsp freshly chopped chervil small handful fresh basil Method For the dressing, whisk the garlic and oil together in a bowl.Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. For the dressing, whisk the garlic and oil together in a bowl. For the dressing, whisk the garlic and oil together in a bowl. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. Finish with a sprinkling of chervil and basil and serve at the table.
Sesame lunchbox noodles recipe
 The noodles in this salad will cook just by soaking in boiling water from the kettle. These lunchbox noodles can be made in 10 minutes before school. 1 nest of medium or fine dried egg noodles (preferably wholewheat)handful of frozen peashandful of frozen broad beans 1 tbsp mixed seeds½ tsp soy sauce1 tsp sesame oil (optional)optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper 1 nest of medium or fine dried egg noodles (preferably wholewheat) handful of frozen peas handful of frozen broad beans 1 tbsp mixed seeds ½ tsp soy sauce 1 tsp sesame oil (optional) optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper Method Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down.Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Recipe tips You can also peel carrots into ribbons, chop fresh peppers or cucumber to add to this salad. This salad can also be reheated in the microwave for 1-2 minutes.
Quick hummus recipe
 This easy hummus recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta. Each serving provides 378 kcal, 13.5g protein, 47g carbohydrates (of which 1.5g sugars), 13.5g fat (of which 2g saturates), 7g fibre and 0.9g salt. 200g/7oz canned chickpeas2 tbsp lemon juice or more2 garlic cloves, crushed1 tsp ground cuminpinch salt1 tbsp tahini (sesame seed paste) 4 tbsp water2 tbsp extra virgin olive oil1 tsp paprika4 rounds of pitta bread 200g/7oz canned chickpeas 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin pinch salt 1 tbsp tahini (sesame seed paste) 4 tbsp water 2 tbsp extra virgin olive oil 1 tsp paprika 4 rounds of pitta bread Method Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.