Roasted garlic, szechuan pepper stir-fry

Prepare all of this first before starting to stir-fry:


Wrap 1 full garlic bulb in foil and roast for 15 mins in 180 fan oven (200 C). Cut the hard root off and squeeze the baked garlic from the other end, discard the peel.

Bowl 1:

Snip the ends from 6 green beans and cut each bean into quarters.

Thin slice 2 broccoli florets.

Thin slice half a yellow onion.

Half a green diced chilli with seeds if you like it hot and spicy.

Bowl 2:

Cut a portion of chunky cod into 4 equal pieces, sprinkle with salt (this will keep the fish from falling apart) and zest of 1 orange NB: any chunky fish or meat will do for this stir fry.

Bowl 3:

Mix 1tsp oyster sauce, 1tsp fish sauce, 1 tsp balsamic vinegar, 1tsp szechuan peppers, freshly ground black pepper.

Bowl 4:

Half a cucumber then using a peeler, peel long strips the length of that cucumber (only the peel is used for the stir-fry, so fridge remainder of cucumber). 2 tbsp frozen broad beans and the roasted garlic.

Thin slice 3 close cupped mushrooms.

Bowl 5:

1 handful of baby spinach (washed).

Heat the hob medium hot maintaining medium heat throughout cooking time. Brush the wok with oil. When hot enough to fry add contents of bowl 1 and stir-fry for 2 minutes. Put the Lid on the wok leave for 1 minute. Remove lid and turn the ingredients together 1 minute then add the contents of bowl 2 (fish OR meat) gently turning 1 minute. Lid on 1 minute.

Lid off, add contents of bowl 3. Lid on 1 minute. Lid off turn ingredients 1 minute.

Lid off, heat off, add contents of bowl 4 and bowl 5. Lid on and leave 3 minutes.

Plate up and sprinkle over 1 tsp sesame seeds before serving.

Cheese, egg and spinach deep pie

Rub 135g unsalted butter into 275g plain flour with a pinch of salt until like breadcrumbs. Set aside.

Mix together 1 beaten egg, 1tsp lemon juice and 4tbsp water. Pour into the flour and use your hands until it comes together as a soft dough. Wrap in clingfilm and leave in the fridge for 15 minutes to rest.

Make filling by frying 1 diced onion, 1 leek, 3 cloves crushed garlic until a softened. Add 225g frozen spinach or fresh and stir continuously until spinach is soft and the liquid evaporated. Use a sieve to drain off any excess liquid and allow to cool.

Beat 2 eggs with 200g unflavoured cream cheese until well combined. Add 100g mature cheddar cheese (grated), 1 tbsp chives, salt/pepper to taste and quarter tsp nutmeg. Add this to the cooled onion / spinach mixture.

Roll 2/3 of the pastry into a 30cm circle using turn roll method then use it to line a 21cm deep springform cake tin. Put the filling on top of this spreading evenly. Make 3 holes evenly to allow you to crack an egg into each hole. Roll the other 1/3 of the dough to a 24cm circle. Wet the sides with water slightly to allow sealing. Place on top of the filling mixture pressing the pastry edged to seal. Work around the side of the tin and pinch the pastry to seal. Cut a steam hole in the centre. Brush with egg and bake in a 180 fan, 200C oven for 50 minutes.