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Hairy Bikers' garlic and soy bok choi recipe
 This soy and sesame-flavoured bok choi makes a great accompaniment to any Asian-inspired dish. Try serving with honey and soy glazed trout 1 tbsp soy sauce¼ tsp honey1 tbsp vegetable oil3 garlic cloves, thinly sliced8 heads bok choi, trimmed and quartered1 tsp red chilli flakesfew drops sesame oil 1 tbsp soy sauce ¼ tsp honey 1 tbsp vegetable oil 3 garlic cloves, thinly sliced 8 heads bok choi, trimmed and quartered 1 tsp red chilli flakes few drops sesame oil Method Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately.
Ching's homemade kimchi recipe
Prepare your jar and lid shortly before you need them. You can do this by putting it through a hot (60C) dishwasher cycle shortly before you need it (don’t try to dry it with a tea towel, let it air dry) or wash it in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jar inside until needed). Alternatively, place the jar in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jar completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jar in the hot water until you need it. When your kimchi is ready, carefully remove the jar from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge if the kimchi is fully submerged in brine. To serve, scoop out the kimchi using a slotted spoon, transfer to a small side dish and dress with toasted sesame seeds. It is delicious on top of noodle soups, broths/stews or fried rice, or added to a stir-fry just before serving.
Minced lamb stuffed tomatoes recipe
 Herby, cheesy, minced lamb stuffed into tomatoes and roasted, these make the most delicious dinner. They're really easy to make too. 4 large, ripe vine tomatoes2 tsp extra virgin olive oil, plus extra for drizzling200g/7oz lamb mince1 tsp onion powder1 tsp garlic powder½ tsp dried oregano1 tbsp tomato purée30g/1oz Parmesan, finely gratedsalt and black peppergreen salad, to serve 4 large, ripe vine tomatoes 2 tsp extra virgin olive oil, plus extra for drizzling 200g/7oz lamb mince 1 tsp onion powder 1 tsp garlic powder ½ tsp dried oregano 1 tbsp tomato purée 30g/1oz Parmesan, finely grated salt and black pepper green salad, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside.Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan.Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad.
Berry cheesecake in a glass recipe
 Hungry but in a hurry? This easy berrylicious cheesecake can be whipped-up in a flash. 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries)1 tbsp golden caster sugar1 lemon, zest and juice4 ginger biscuits1 tbsp butter2 tbsp icing sugar125g/4½oz mascarpone 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries) 1 tbsp golden caster sugar 1 lemon, zest and juice 4 ginger biscuits 1 tbsp butter 2 tbsp icing sugar 125g/4½oz mascarpone Method Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately.
Ham and eggs with roasted pepper sauce recipe
 A quick, easy meal for two. Miss out the ham for a tasty meat-free option. 3 tbsp olive oil1 onion, finely sliced2 garlic cloves, finely chopped2 green peppers, finely sliced110g/4oz roasted peppers, from a jar, thinly sliced (optional)2 tomatoes, roughly chopped4 free-range eggs, beaten4 slices ham, bacon or prosciutto2 slices crusty bread, toastedsalt and freshly ground black pepper 3 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, finely chopped 2 green peppers, finely sliced 110g/4oz roasted peppers, from a jar, thinly sliced (optional) 2 tomatoes, roughly chopped 4 free-range eggs, beaten 4 slices ham, bacon or prosciutto 2 slices crusty bread, toasted salt and freshly ground black pepper Method Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over.Serve the eggs on top of crusty bread, topped with the fried ham. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. Serve the eggs on top of crusty bread, topped with the fried ham. Serve the eggs on top of crusty bread, topped with the fried ham.
Rose prosecco cocktail recipe
 Try Sophie Dahl’s delicate and fragrant take on a champagne cocktail – perfect for special occasions or summer parties. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 1 bottle prosecco4-6 tbsp rose syrup (available from specialist suppliers) 1 bottle prosecco 4-6 tbsp rose syrup (available from specialist suppliers) Method Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Related recipes Pimm’s. By Jack Wakelin Summer cocktail recipes (29) Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Bunny Mary By Carmen O'Neal cocktails recipes (66) This recipe is from... The Delicious Miss Dahl. 6. Celebratory on BBC Two Recipes from this episode Flourless chocolate espresso cake Flourless chocolate espresso cake
Strawberry Daiquiri recipe
 The sweetness of strawberries and the kick of lime make this classic daiquiri a real crowd pleaser of a cocktail. 4 fresh strawberries, plus ½ strawberry to garnish2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice 4 fresh strawberries, plus ½ strawberry to garnish 2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice Method Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.Place the lid onto the cocktail shaker and shake well.Strain the mixture into a Martini glass and garnish with half a strawberry. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the lid onto the cocktail shaker and shake well. Place the lid onto the cocktail shaker and shake well. Strain the mixture into a Martini glass and garnish with half a strawberry. Strain the mixture into a Martini glass and garnish with half a strawberry.
Crab and lobster tart recipe
 Use ready-made pastry and this seafood tart’s a cinch – serve it with a green salad dressed with lemony vinaigrette. 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 4 free-range eggs2 free-range egg yolks425ml/¾ pint double creampinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan250g/9oz white crabmeat1 cooked lobster, meat choppedbunch spring onions butter, for frying 4 free-range eggs 2 free-range egg yolks 425ml/¾ pint double cream pinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan 250g/9oz white crabmeat 1 cooked lobster, meat chopped bunch spring onions butter, for frying Method Preheat the oven to 180C/350F/Gas 4.Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre.Remove from the oven and leave to cool. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Remove from the oven and leave to cool. Serve in slices. Remove from the oven and leave to cool. Serve in slices.
Greek-style beans recipe
 The Doctor's Kitchen, aka Dr Rupy Aujla, makes his fantastic Greek-style beans. Perfect for when you are short on time, but want a healthy, hearty meal. 2 tbsp olive oil½ red onion, thinly sliced400g tin chopped tomatoes1 tbsp runny honey1 small red chilli, deseeded and finely chopped1 tsp ground cinnamon½ tsp paprika1 tsp dried oregano400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans)150g/5½oz chard, spinach or spring greens, roughly chopped10g fresh flatleaf parsley, leaves and stalks finely chopped 2 tbsp olive oil ½ red onion, thinly sliced 400g tin chopped tomatoes 1 tbsp runny honey 1 small red chilli, deseeded and finely chopped 1 tsp ground cinnamon ½ tsp paprika 1 tsp dried oregano 400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans) 150g/5½oz chard, spinach or spring greens, roughly chopped 10g fresh flatleaf parsley, leaves and stalks finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened.Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens.Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.)Scatter over the parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Scatter over the parsley and serve. Scatter over the parsley and serve. Recipe tips Use whatever beans and greens you have, it'll taste great!
Chicken yakitori recipe
 These easy chicken skewers are the perfect party food that can be cooked on a griddle or barbecue. 500g/1lb chicken breast, cut into 2.5cm/1in pieces1 red pepper, deseeded and cut into chunkssmall bunch spring onions6 shiitake mushrooms, stem removed and halved3 tbsp mirin 3 tbsp Japanese soy sauce3 tbsp sake (rice wine)1 tsp sugar 500g/1lb chicken breast, cut into 2.5cm/1in pieces 1 red pepper, deseeded and cut into chunks small bunch spring onions 6 shiitake mushrooms, stem removed and halved 3 tbsp mirin 3 tbsp Japanese soy sauce 3 tbsp sake (rice wine) 1 tsp sugar Method Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom.Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves.Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze.
Goats’ cheese salad recipe
 A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice. Each serving contains 637kcal, 19g protein, 23g carbohydrate (of which 5.5g sugars), 51g fat (of which 13g saturates), 4g fibre and 1.8g salt. ½ red onion, finely chopped3-4 sprigs tarragon, leaves picked and finely chopped1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oilvegetable oil, for frying2 rashers streaky bacon, diced 2 slices good-quality sourdough bread2 portions goats’ cheese (either individual crottins or slices from a larger log)1 handful toasted hazelnuts, lightly crushed200g/7oz good-quality mixed salad leavessalt and freshly ground black pepper ½ red onion, finely chopped 3-4 sprigs tarragon, leaves picked and finely chopped 1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oil vegetable oil, for frying 2 rashers streaky bacon, diced 2 slices good-quality sourdough bread 2 portions goats’ cheese (either individual crottins or slices from a larger log) 1 handful toasted hazelnuts, lightly crushed 200g/7oz good-quality mixed salad leaves salt and freshly ground black pepper Method In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.Arrange on a plate and serve. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Arrange on a plate and serve. Arrange on a plate and serve. Recipe tips If you don’t fancy hazelnuts, you could always get a bit of extra crunch from a few croûtons (although the crust on the sourdough toast should be great anyway) or substitute them for pine nuts. If you’re not a fan of goats’ cheese this salad would also make a great accompaniment to roast chicken.