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HOUMOUS PASTA – P19

When you’ve had a long day, these are the quick and easy recipes you need to be in and out of the kitchen in no time – without compromising on taste

DANNY DANNY NOODLES

By Calum Harris

Serves 2 | Prep 6 mins | Cook 12 mins

240g (2½ cups) shiitake mushrooms vegetable oil, for frying

4 spring onions (scallions)

2cm (¾in) piece of ginger

2 garlic cloves

2 tsp Chinese five-spice

50g (⅓ cup) frozen edamame beans

3 tbsp dark soy sauce

1 tsp white or red miso paste

1 tbsp agave syrup juice of ½ a lime

300g (3 cups) ready-to-wok udon noodles

TO SERVE

a handful of fresh coriander (optional) crunchy chilli oil (optional) sesame seeds, to sprinkle

1 Chop up the mushrooms into small squares (known professionally as ‘dice’). Shove that into a hot large frying pan over a medium heat with a little vegetable oil and fry for about 6 minutes until the mushrooms are golden and crispy.

2 Meanwhile, slice the spring onions, peel and grate the ginger and garlic, and put that into a little pile. Add the onions, ginger and garlic to the mushrooms and, at the same time, reduce the heat to a medium-low. After about 2 minutes, add the Chinese five-spice and the edamame beans into the mix and fry for about 3 minutes until everything’s cooked.

3 In a small bowl, mix the soy sauce, miso paste, agave syrup and lime juice together until smooth.

4 Boil some water in a kettle, then remove the udon noodles from their packets and put them in a heatproof bowl. Pour the boiling water over the noodles and let it sit for 2 minutes.

5 Assembly time. Drain the noodles and pop them into the frying pan, along with the sauce and a splash of hot water. Mix until everything has come together and you’re left with some sweet, sweet noodles.

6 Chop the coriander (if using) and top the noodles with it. Finish with some chilli oil if you like, the sesame seeds, and a final season with salt and pepper.

7 Get them in your gob.

NUTRITIONAL INFO Calories (per serving) 412 | Total fat 8.8g Saturates 0.7g | Salt 4.6g | Sugar 18g Carbohydrates 59g | Protein 19g

PEAS ON TOAST

By Calum Harris

Serves 2 | Prep 5 mins | Cook 5 mins

100g (¾ cup) frozen peas 1 garlic clove 2 tbsp runny tahini a pinch of fresh parsley juice of 1 lime, plus extra to serve 1 tbsp extra-virgin olive oil 2 slices of sourdough bread salt and pepper a pinch of dried chilli flakes, to serve (optional)

1 Defrost the peas. This only takes a minute or two, but I recommend putting them into a heatproof bowl, covering them in boiling water and letting them defrost that way.

2 Drain the peas, then remove the garlic clove from its skin by bashing it with the flat side of the knife. Put the peas, the bashed garlic clove and the rest of the ingredients (minus the bread and chilli) in a food processor and blitz until smooth. It should actually resemble mashed avocado.

3 Toast the bread then serve it all up. Add a pinch of chilli flakes on top if you fancy it, and maybe an extra squeeze of lime juice.

DISCOVER MORE The recipes on pages 16-17 are taken from The 20-Minute Vegan: Quick, Easy Food (That Just So Happens to be Plant-based) by Calum Harris, photography by Haarala Hamilton, published by Bluebird. (RRP £22.)

NUTRITIONAL INFO Calories (per serving) 432 | Total fat 19g Saturates 2.9g | Salt 1.6g | Sugar 5g Carbohydrates 46g | Protein 16g

MISO GREENS AND GNOCCHI

By Calum Harris

Serves 2 | Prep 6 mins | Cook 14 mins

4 spring onions (scallions) 3 garlic cloves

150g (1⅔ cups) Tenderstem broccoli

light olive oil, for frying

1 tbsp red miso paste

1 tbsp agave syrup

juice and finely grated zest of 1 lemon

80g (½ cup) frozen edamame beans (or garden peas)

150ml (⅔ cup) boiling water

2 tbsp tahini

2 tbsp extra-virgin olive oil

250g (1⅔ cups) gnocchi di patate (basically, potato gnocchi that’s already prepared)

5g (¼ cup) fresh tarragon (if you can’t get it, Thai basil works great)

salt and pepper

1 First things first, get two frying pans out: one for the gnocchi and the other for the sauce. We’re gonna start with the sauce first.

2 Chop up the white part of the spring onions into slices, and finely dice the garlic and broccoli. Add a drizzle of oil into one of the frying pans, then fry all the veg you’ve just chopped (putting the green spring onion bits aside for later) on a medium heat.

3 Once the veg has softened and is starting to crisp up, chuck in the miso paste, the agave syrup, half the lemon juice and zest and the edamame or peas. Give it a stir to make sure everything’s come together, then season with salt and a touch of pepper. Reduce the heat, add the boiling water and tahini, stir until the tahini combines properly with the water, and let it bubble away on the lower heat until thickened.

4 Now switch to the second pan. Stick it on a medium heat and pour in the extra-virgin olive oil. Gently put the gnocchi in the oil and fry for 3 minutes, stirring every 30 seconds to make sure they cook evenly and none of the gnocchi sticks to the pan.

5 Once golden and toasted, pop the gnocchi into the thickened miso sauce and season to taste. You might need to add a splash of water if the sauce has become too thick.