I often make this to go alongside an Indian Beef Curry. I have tried freezing it, which works, but the vegetables end up very mushy when it is defrosted.

Vegetable Curry  -

heat oil in pan and add 1 sliced onion. Cook until translucent, add 2 teaspoons crushed garlic and 1 tablespoon grated ginger and cook for 2 mins. Stir in 3 teaspoons each ground coriander and cumin and 1 teaspoon ground turmeric and cook for 2 mins. Add 1 parsnip, 400g/12oz potatoes, 600g/20oz sweet potato (all peeled and cut into 3cm pieces) to pan and stir to coat with spices. Add 2 cups vegetable stock, and ½ cup coconut milk and simmer for 10 mins. Add  300g/10oz cauliflower, 2 teaspoons sambal oelek (chilli) and simmer 10 mins or until potato is soft and mixture is thickening. Add cashews and coriander and stir through to serve.

Variations – use green curry paste and chilli powder in place of coriander, cumin and turmeric

Add mustard seeds, cinnamon stick

Vegetables – cauliflower, green beans, eggplant, carrots, mushrooms, canned tomatoes

Tomato Parmesan Couscous

1 tablespoons olive oil

2 cloves minced garlic

1 ¼ cups chicken broth

1 160g/5oz package of couscous

10 asparagus spears

2 large plum tomatoes

¾ cup grated parmesan

Heat oil in pan. Add garlic, fry for 2 mins

Add chicken broth and bring to the boil.

Add asparagus, reduce heat and cook 1 min.

Remove from heat, stir in couscous and leave for 5 mins

Add tomatoes and parmesan

Alternatives – add basil, pesto or chicken

Thai Mixed Greens

Heat wok or frying pan over high heat. Add 2 teaspoons of oil and 1 teaspoon chopped chillies. Fry for 1 minute. Add vegetables (broccoli, baby corn, snow peas, beans, bok choy etc) and stir fry for 1-2 minutes. Add 1 ½ tablespoons fish sauce, 1 ½  tablespoons lime juice and 1 tablespoon brown sugar. Cook for 2-3 minutes. Top with chopped fresh coriander/cilantro and serve.

1/2 cup shredded Chinese cabbage

6 spring onions, chopped

100g slivered almonds or pine nuts, lightly toasted

1 packet fried noodles (the kind you don’t need to cook before you eat)

Dressing

1/4 cup white vinegar

1/4 cup castor sugar

1 tablespoon soy sauce

2 teaspoons sesame oil

1/2 cup olive oil

Combine all dressing ingredients in a small pan and heat until sugar is dissolved. Cool.

Combine cabbage, green onions and nuts in a serving bowl.

Add dressing and mix well. Add noodles just before serving

Asian Style Pork Tenderloin

Mix together :

-         1 tblspoon vegie oil

-         1 tblspn hoisin sauce

-         1 tblspn yellow bean sauce (probably need to look in an Asian grocery store for this)

-         ¼ teaspoon chinese 5 spice powder

-         ½ tblspn cornflour

-         1 tblspn sugar

-         pinch of salt and pepper

Place pork tenderloin into the mixture and marinate at least 4 hours. To cook, roast on a wire rack at 180C/350F for 40 mins (approx, depends on the size of the pork). Optional – brush prok with honey when cooked and allow to rest for 5 mins.

Herbed Rice Pilaf (Stephanie Alexander Recipe)

Heat 1 tablespoon olive oil and 1/2 oz / 20g butter in large pan. Add ½ cup finely chopped parsley, 2 tablespoons finely chopped coriander/cilantro, 1 cup finely chopped green onions and 2 handfuls chopped baby spinach leaves (can add any other fresh herbs you like). Cook for 1 min stirring. Add 1 cup rice and stir until well coated with herbs. Add 1 ½ cups of water or chicken stock, bring to the boil then reduce heat and simmer for 20 mins undisturbed. Stir through a spoonful of butter and top with grated parmesan or pecorino cheese.