Recipe of the Day – Asian Crispy Beef

Asian crispy beef
with brown rice noodles & loadsa salad


“Beef is packed with zinc, which we need in order to make DNA and to metabolize key vitamins and minerals, enabling us to utilize the best of what we eat ”

Serves 2
Cooks In 25 minutes
Difficulty: Not too tricky
Beef, Dinner for two, Lighter New Year, Asian

Nutrition per serving:

Calories: 440
22% Fat 20.3g
29% Saturates 6g
30% Protein 27.5g
61% Carbs 37.8g
15% Sugar 10.7g
12% Fiber 2.9g
-Of an adult’s reference intake


  • 1 tablespoon unsalted peanuts
  • 2 cloves of garlic
  • 5cm piece of ginger
  • sesame oil
  • 2 star anise
  • 200 g lean beef mince
  • 1 teaspoon runny honey
  • 1 teaspoon fish sauce
  • 1 teaspoon low-salt soy sauce
  • 2 limes
  • 150 g brown rice noodles
  • 2 spring onions
  • 1 fresh red chilli
  • 200 g fresh mixed salad veg , such as round lettuce, carrot, radishes, cress, spinach
  • 4 sprigs of fresh coriander


Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing. Cook the noodles according to the packet instructions. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.

Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

Recipe of the Day – Pukka yellow curry

Pukka yellow curry
Chicken curry at its best


“Everyone loves a good chicken curry – this one is great value
and it looks phenomenal ”
Serves 4
Cooks In1H 15M
Difficulty: Not too tricky

Nutrition per serving

Calories: 622 31%
Fat 11.1g 16%
Saturates 2.4g 12%
Protein 39.3g 87%
Carbs 88.5g 34%
Sugar 12.1g 13%

Of an adult’s reference intake

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

2 onions
4 cloves of garlic
1 thumb-sized piece of ginger
2 yellow peppers
1 cube chicken stock
1-2 fresh red chilies
½ a bunch of fresh coriander
1 teaspoon runny honey
1 level teaspoon ground turmeric
2 teaspoons curry powder
8 higher-welfare chicken drumsticks
olive oil
1 x 400 g tin of chickpeas
1 teaspoon tomato purée
320 g basmati rice
1 lemon
fat-free natural yoghurt , to serve

‘Pukka’ is an Indian word for the real deal or authenticity, hence the name of this dish. It’s not because I’m a cocky Essex boy, nor, as some not-so-nice journalists once said, because of my annoying ‘estuary accent’ (whatever that means). Anyway, this curry is delicious – the meat falls off the bone, it’s great value and it looks phenomenal.

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.