Lisa Faulkner has prepared two amazing recipes that will bring the joy back to cooking small portions.

Prawn Chow Mein

(Serves 1)

Prep time: 5 minutes

Cooking time: 10 minutes

Cals: 340/Sat fat: 1g

  • 2tsp vegetable oil
  • 1/2 red pepper, cut into thin strips
  • 1 clove garlic, finely chopped
  • 80g raw peeled prawns
  • 50g frozen peas
  • Small handful bean sprouts
  • 1tsp rice wine or sherry
  • 1tsp light soy sauce
  • 1tsp dark soy sauce
  • 75g straight-to-wok egg noodles
  • 1tsp sesame oil
  • 1 spring onion, shredded into long strips
  1. Heat the oil in a wok or frying pan over a high heat. Once hot, add the pepper and garlic and stir-fry for 30 seconds. Add the prawns, keep stirring and cook for 2-3 minutes until they begin to turn pink.
  2.  Add the peas and bean sprouts, stir to combine, then add the rice wine and let it evaporate. Add the soy sauces and noodles. Stir-fry for a couple of minutes until the noodles are warm. Add the sesame oil, stir through, then spoon into a bowl and garnish with the shredded spring onions.

Chorizo frittata

(Serves 1)

  • 2tsp olive oil
  • 70g chopped chorizo
  • 1/2 onion, sliced
  • 1/2 red pepper, chopped
  • 1 clove garlic, sliced
  • 175g cooked potatoes, sliced
  • 3 eggs
  1. Heat the oil in a small non-stick pan over a medium heat. Add the chorizo, onion, pepper, garlic and potatoes. Cook for 5-8 minutes, stirring occasionally. Season with salt and pepper.
  2. Beat the eggs with a splash of water, pour into the pan and swirl to distribute evenly. Reduce the heat and cook for 6 minutes until the frittata is almost set. Place under a hot grill for 2 minutes until it turns golden.

Food styling: Rosie Ramsden

Prop styling: Katie de Toney

Source: Read Full Article