Add carrots, spring onions
, beansprouts, cashews coriander, chilli, and noodles.
Serve garnished with the tomatoes and spring onions
Sprinkle over the remaining coriander and spring onions
Ingredients: 10 spring onions
, trimmed and sliced' 2 garlic cloves, crushed' 6tbsp fresh mint, shredded' 6tbsp flat-leaf parsley, chopped' juice of half a lemon' 150ml fish, chicken or vegetable stock' 4 cod fillets, about 200g, lemon wedges to garnish.
2: Add the chargrilled chicken and spring onions
and marinate in the fridge for at least 30 minutes.
Add the white spring onions
and stir-fry for a few seconds.
Heat the oil in a large pan, add most of the spring onions
and fry for two minutes until softened.
Ingredients: (serves four) 180g plain flour' 3 eggs' 350ml milk' pinch of salt' 1tbsp sesame oil' 4 spring onions
1Trim the spring onions
and then thinly slice them, keeping the white parts separate from the green.
Ingredients: 2 x 400g red kidney beans' 6 spring onions
, chopped' 2 garlic cloves, crushed' 3 medium carrots, grated' 2tsp ground cumin' 2tsp ground coriander' 2tbsp fresh coriander, chopped' 25g breadcrumbs' 2tbsp olive oil' 4 mini pittas' lettuce leaves' sour cream.
To make a chunky yoghurt dip, mix together the natural yogurt with a cucumber quarter, cut into small chunks, 2 spring onions
, finely sliced, a pinch of chilli powder and 5ml (1tsp) fresh mint, chopped.
Thinly slice the spring onions
, separating the white part from the green.
1 litre hot chicken stock, 1 tbsp Thai red curry paste, 1 tbsp Thai fish sauce, 2 tsp suga,r zest and juice two limes, 100g/4oz Portobello mushrooms, sliced, bunch spring onions
, sliced, with whites and greens separated, 200g/8oz left-over chicken, shredded
Ingredients: 4 large beefsteak tomatoes' vegetable stock' 100g bulgur wheat' 1 medium courgette, diced' 125 closed cup mushrooms, diced'4 spring onions
, sliced' extra virgin olive oil' 1 clove garlic, crushed' 50g light soft cheese with garlic and herbs.
750g monkfish fillet, 8 small button mushrooms, 2 red onions, 1 yellow and green courgette, bunch of chives, 3 spring onions
, 20ml extra virgin GrillMaster's Revenge Barbados Burn sauce & Tangier Treat fruity marinade, basil and coriander to garnish.