Have fun cooking with this versatile collection of meals

Black bean and mushroom stir-fry

By Sasha Gill from Jackfruit and Blue Ginger Serves 2-3 | Prep 20 mins | Cook 20 mins

INGREDIENTS

• 210g (7½oz) sushi rice

• ¼ tsp salt

• 1 tsp vegetable oil

• 1cm (¼in) piece of ginger, inely chopped

• 3 garlic cloves, inely chopped

• 1 tbsp black bean paste

• 90g (3oz) baby sweetcorn, halved

• 80g (2¾oz) frozen edamame

• 90g (3oz) mushrooms, sliced

• 60g (2oz) small broccoli lorets

• 125ml (4¼l oz) vegetable stock

• 1 tsp cornlour

• spring onions, sliced, to garnish

METHOD

1 Rinse the rice and drain. Continue to do this until the water runs clear — this usually takes 5-7 thorough rinses. Tip the rice and 310ml (10½l oz) of water into a saucepan that has a tight-itting lid and add the salt. Bring to the boil over a high heat, stirring constantly, then turn down the heat as low as possible, clamp on the lid and let the rice cook undisturbed for 15 minutes. Remove from the heat and leave the rice to sit for 10 minutes, without lifting the lid.

2 Meanwhile, heat the oil in a wok or non-stick frying pan over a medium heat. Fry the ginger and garlic for about 1–2 minutes or until fragrant. Add the black bean paste, baby sweetcorn, edamame, mushrooms and broccoli and stir well. Add the stock, then cover and cook until the corn and broccoli are tender (about 5 minutes).

3 In a small bowl, mix the cornlour with 1 tbsp of water until smooth, then pour into the wok. Mix it in, and cook, stirring constantly until the liquid has thickened into a gravylike sauce.

4 Serve with rice, garnished with sliced spring onions.

Thai green curry

Treat yourself to a Friday night fakeaway!

By Sasha Gill from Jackfruit and Blue Ginger Serves 4 | Prep 30 mins | Cook 30 mins