Quick Malaysian Laksa

This is a variation on a previous laksa recipe but sufficiently tweaked to warrant its own entry…

For 4 portions you need:
1 can coconut milk
1 pack marinated tofu pieces
2 bundles thin rice noodles
1 onion, chopped
2 tbsp curry paste
1 tomato, cut into 6 wedges
1 lime, quartered
4 spring onions, sliced
2 tbsp fresh mint, finely chopped
1 cup fresh corriander, roughly chopped
1/5 cucumber, thinly sliced into sticks
2 carrots, sliced
1/2 pack baby sweetcorn and sugar snap peas, cut into bite sized chunks
1/2 pack bean sprouts
2 tbsp soya sauce, plus more for serving.
1/2 tbsp oil
500ml veg stock

Fry the onion in the oil for a few mins then add the curry paste. Cook for 2-3 mins and then add the coconut milk and stock. Add the carrots and cook for 1 min. Add the noodles, sweetcorn and peas and cook for 2 mins. Season with soya sauce and add more curry paste if you want it more strongly flavoured.

Serve in large bowls topped with the beansprouts, cucumber, tomato, spring onions, mint and corriander and seasoned with a little more soya sauce.

Pasta Bake with Cauliflower

Apparently the cauliflower is in danger of dying out because we don’t eat enough of it. Bonkers! I love cauli, and it works especially well with cheese. This recipe brings together the best of macaroni cheese and cauliflower cheese by combining cauli with pasta in a rich cheese sauce. Perfect comfort food. Love your cauli!

For 4-6 portions you need:
250g pasta
1 large cauli, cut into florets
1 pint milk
2 oz butter
2 oz plain flour
150ml single cream
1 cup grated strong cheddar
1/2 cup mixed grated gruyere and parmesan
1 tsp french mustard
1 tsp english mustard

Begin by making a mornay sauce: melt the butter in a pan and then stir in the flour to make a roux. Cook out for a few mins before adding the milk. Stir well to avoid lumps and then heat to boiling, reduce the heat and simmer till thickened. Add seasoning, the mustards and take off the heat. Add the cream and 3/4 of the cheddar and half of the gruyere and parmesan mixture. Stir well. Meanwhile cook the pasta and steam the cauli. Drain and tumble into an ovenproof dish. Pour over the sauce and top with more cheese. Bake in a hot oven for 30 mins till crispy, bubbling and perfect. Eat more cauli!