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Make a well in the centre and pour in the whisked egg. Cook a little, then scramble through the rice. stir through the coriander leaves and a squeeze of lemon juice. 4 Divide the rice between 2 plates, top with the chicken, and sprinkle with lemon zest. Chicken laksa ServeS 4 takes 25 minuteS to make 2 shallots, finely sliced 2 red chillies, finely sliced 5cm piece stem ginger, sliced 1 tsp vegetable oil 2 lemongrass stalks, finely chopped 2–3 chicken breasts, sliced 600ml chicken stock 2 tbsp nam pla (Thai fish sauce) 1 tbsp soft brown sugar Several handfuls of baby leaf spinach 200ml coconut milk 3 limes 2 bundles of thin rice noodles Small bunch of coriander leaves 1 In a pan, gently fry the shallots, chillies and ginger in vegetable oil for 2 minutes.

Light bites salads Shredded chicken noodle salad with ginger and peanut dressing ServeS 2 Takes 1 hour 30 minuteS to make 2 chicken breasts, skin on 3 tsp fresh ginger, grated Zest of 1 lime, grated 2 tbsp groundnut or sunflower oil 2 garlic cloves, finely chopped 1 green chilli, deseeded and finely chopped 3 tbsp crunchy peanut butter 2 tsp Thai fish sauce or light soy sauce 1 kaffir lime leaf, finely shredded (optional) 2 globes of preserved stem ginger in syrup, drained and chopped Lime juice, to taste Brown sugar, to taste Small handful of coriander 100–120g thin or thick rice noodles 225g carrots, cut into long, thin shreds 1 small green or red pepper, cut into long, thin shreds 10cm piece cucumber, deseeded and cut into long, thin shreds 2–3 tbsp roasted peanuts, roughly chopped 1 slash the skin of the chicken a few times with a sharp knife.

Repeat, making 3 more quesadillas. 3 Grease 2 large frying pans with a little olive oil and place over a medium heat. Put 1 quesadilla into each and cook for 2 minutes until golden. Invert on to a plate, slide back into the pan and cook for 2 minutes, until the cheese is just melting. Repeat for the other 2 quesadillas. 4 Cut each into 4 and serve with watercress and cherry tomatoes. tip buyinG mozzarella Smoked mozzarella has a smoky, almost nutty flavour. It’s often found in Italian delis, but if you have trouble finding it, use regular mozzarella.

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