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Chicken in black bean sauce recipe
 This is the real chicken in black bean sauce without gloopy stabilisers and extra sugar. The secret is a few savoury fermented black beans. 1 tbsp light soy sauce1½ tbsp Shaoxing rice wine (or dry sherry)½ tsp salt1 tsp sugar1 tsp sesame oil2 tsp cornflour450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic1 tbsp finely chopped shallots2½ tbsp fermented black beans, rinsed and drained, roughly chopped3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock 1 tbsp light soy sauce 1½ tbsp Shaoxing rice wine (or dry sherry) ½ tsp salt 1 tsp sugar 1 tsp sesame oil 2 tsp cornflour 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil 1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic 1 tbsp finely chopped shallots 2½ tbsp fermented black beans, rinsed and drained, roughly chopped 3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock Method Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Garnish with the remaining spring onions and serve. Recipe tips You can marinade the chicken for up to a day before cooking. If you're really pressed for time, 20 minutes is better than nothing.
Noodles with beansprouts and ham recipe
 The crunchy texture and sweet taste of beansprouts is a combination that makes many Chinese dishes so special. 450g/1lb egg noodles (dried or fresh)dash sesame oil450g/1lb fresh beansprouts, ends removed50g/2oz shredded cured ham or lean English smoked bacon 450g/1lb egg noodles (dried or fresh) dash sesame oil 450g/1lb fresh beansprouts, ends removed 50g/2oz shredded cured ham or lean English smoked bacon 300ml/10fl oz chicken stock2 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp Shaoxing rice wine (or dry sherry)1½ tbsp finely chopped garlic3 tbsp finely chopped spring onion1 tsp salt½ tsp freshly ground white pepper2 tsp sesame oil 300ml/10fl oz chicken stock 2 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp Shaoxing rice wine (or dry sherry) 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onion 1 tsp salt ½ tsp freshly ground white pepper 2 tsp sesame oil Method Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside.Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve.
Mafalda carbonara with shaved fennel salad recipe
Mafalda carbonara with shaved fennel salad, lemon and bottarga Guanciale, a type of Italian cured meat made from pig cheeks, takes this carbonara to the next level. Serve with a crisp fennel salad, finished with salty bottarga. 100g/3½oz mafalda pasta3 free-range egg yolks 20g/½oz Parmesan, grated20g/½oz pecorino, grated2 tbsp olive oil50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 100g/3½oz mafalda pasta 3 free-range egg yolks 20g/½oz Parmesan, grated 20g/½oz pecorino, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 1 fennel bulb, shaved and in iced water1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino 1 fennel bulb, shaved and in iced water 1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side.
Tuna tartare recipe
Tuna tartare with chilli, ginger and sesame Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with bass, mackerel or salmon instead of tuna. It's best served chilled, not at room temperature. 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)2 spring onions, thinly sliced1 medium-hot red chilli, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced1 tbsp clear honey6 tbsp light soy sauce1 lime, juice only2 tbsp sesame oil2 tbsp sesame seeds, toasted4 slices ciabattafew sprigs fresh coriander, to garnish 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible) 2 spring onions, thinly sliced 1 medium-hot red chilli, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced 1 tbsp clear honey 6 tbsp light soy sauce 1 lime, juice only 2 tbsp sesame oil 2 tbsp sesame seeds, toasted 4 slices ciabatta few sprigs fresh coriander, to garnish Method Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds.Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Add the spring onions, chilli and ginger to the tuna and mix well. Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. Toast the slices of ciabatta on a griddle pan. Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Recommended wines Try Akashi-Tai Junmai Daiginjo Sake
Lime and ginger slaw recipe
 This spicy slaw is a welcome addition to any summer barbecue. Serve with Thai-style prawns or sticky ribs. ½ Chinese cabbage, finely shredded½ red cabbage finely shredded1 red onion, peeled, finely chopped4 spring onions, trimmed, finely sliced at an angle3 pak choi, cut in half lengthways, finely sliced150g/5oz fresh beansprouts75g/3oz mangetout, julienned1 bunch fresh mint leaves1 bunch fresh coriander, leaves only75g/3oz Japanese pickled ginger (available from Asian supermarkets) ½ Chinese cabbage, finely shredded ½ red cabbage finely shredded 1 red onion, peeled, finely chopped 4 spring onions, trimmed, finely sliced at an angle 3 pak choi, cut in half lengthways, finely sliced 150g/5oz fresh beansprouts 75g/3oz mangetout, julienned 1 bunch fresh mint leaves 1 bunch fresh coriander, leaves only 75g/3oz Japanese pickled ginger (available from Asian supermarkets) 125ml/4½fl oz rice wine vinegar1 tsp sea salt flakes125ml/4½fl oz extra virgin olive oil2 limes, juice only2 tbsp sesame oil4 tbsp mirin1 tbsp finely grated fresh ginger 125ml/4½fl oz rice wine vinegar 1 tsp sea salt flakes 125ml/4½fl oz extra virgin olive oil 2 limes, juice only 2 tbsp sesame oil 4 tbsp mirin 1 tbsp finely grated fresh ginger Method For the slaw, mix together all the slaw ingredients in large bowl.For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the slaw, mix together all the slaw ingredients in large bowl. For the slaw, mix together all the slaw ingredients in large bowl. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve.
Niçoise tartlet recipe
 Take a salade Niçoise and mix it with puff pastry to make this filling take on a French classic. Matt Tebbutt finishes his tart with fried padron peppers on top. 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche 4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 1 bunch fresh parsley100ml/3½fl oz olive oil 1 bunch fresh parsley 100ml/3½fl oz olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smoothMix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smooth To make the herb oil put the ingredients into a blender and blend until smooth Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve.
Black-eyed bean stew recipe
 This healthy bean stew is quick to put together, packed with protein and easy to assemble from storecupboard ingredients and fresh vegetables. Each serving provides 298 kcal, 12g protein, 52g carbohydrates (of which 16g sugars), 1.6g fat (of which 10g saturates), 10g fibre and 0.4g salt. 3 celery sticks, roughly chopped2 carrots, peeled and roughly chopped1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks1 onion, chopped2 garlic cloves, crushed6 thyme sprigs, leaves only, or 1 tsp dried thyme400g tin chopped tomatoes1 tsp ground turmeric 1 tsp ground allspice½ tsp chilli powder2 x 400g tins black-eyed beans, drained and rinsed1 lime, juice only salt and freshly ground black pepper 3 celery sticks, roughly chopped 2 carrots, peeled and roughly chopped 1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks 1 onion, chopped 2 garlic cloves, crushed 6 thyme sprigs, leaves only, or 1 tsp dried thyme 400g tin chopped tomatoes 1 tsp ground turmeric 1 tsp ground allspice ½ tsp chilli powder 2 x 400g tins black-eyed beans, drained and rinsed 1 lime, juice only salt and freshly ground black pepper 6 spring onions, shreddedlime wedges 6 spring onions, shredded lime wedges Method Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape.Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges.
Vegan borlotti bean stew recipe
 A warming vegan borlotti bean and tomato stew. Serve as a side or with crusty bread as a main. 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water)2 large plum tomatoes, cut into large chunks1 garlic bulb, the very top sliced off to just reveal the cloves2 bay leaves3 sprigs sage1 small bunch thyme100ml/3½fl oz olive oil1 tsp salt 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water) 2 large plum tomatoes, cut into large chunks 1 garlic bulb, the very top sliced off to just reveal the cloves 2 bay leaves 3 sprigs sage 1 small bunch thyme 100ml/3½fl oz olive oil 1 tsp salt Method Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan.Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Stir the garlic into the beans and taste, adjust the seasoning to your liking.