What you need:

For the broth:

• 3 garlic cloves, sliced
• ¾ tsp. salt
• 1 tbsp. + 1 tsp. toasted sesame oil
• 8 oz. (225g) ground pork
• 2 carrots, grated
• 4 green onions, sliced, white and green parts separated
• 1 ½ tbsp. ginger, grated
• 2 tsp. chili garlic sauce
• 8 ⅓ cups (2L) chicken broth
• 4 tbsp. white miso paste
• 2 tbsp. unsalted butter

For the toppings:

• 4 large eggs, soft boiled
• 8 oz. (230g) ramen noodles, dried
• chili garlic sauce
• 4 sheets nori, chopped
• ½ cup (15g) bean sprouts
• 4 tbsp. canned sweet corn
• 2 tbsp. toasted sesame seeds

 

What you need to do:

For the broth:

1. Place the garlic with ¼ teaspoon of salt onto a chopping board, and using the edge of a knife, mash together into a paste. Set aside.

2. Heat 1 tablespoon of the sesame oil in a large pot over a medium heat. Add the pork and the remaining ½ teaspoon of salt and cook for 5-7 minutes. Transfer the pork to a plate.

3. To the same pot, add the remaining 1 teaspoon of sesame oil and cook the carrots, white parts of the green onion, and half of the green parts of the green onion. Cook over a medium heat for 2-3 minutes, until the carrots are tender.

4. Push the vegetables aside to clear a space in the center of the pot. Add the ginger, chili garlic sauce, and reserved garlic paste and cook for 30 seconds, taking care not to burn the garlic. Next, stir in the pork and any pork juices, then add the chicken broth. Increase the heat to high and bring just to a boil. Add the miso and butter and stir until the miso is fully dissolved. Cover the pot and keep warm over a low heat until ready to serve.

5. Cook the noodles according to the instructions on the packaging and prepare all the other topping ingredients.

 

To serve: Divide the noodles and pork between 4 bowls. Ladle the hot broth over the top. Top with egg halves, the remaining green onion, and the remaining toppings. Serve hot.

What you need:

• 4 tbsp. sun dried tomatoes

• 4 kale leaves

• 1 lb. (450g) ground turkey

• ¼ cup (40g) feta, crumbled

• 4 burger buns

• 4 tbsp. mayonnaise

• 1 avocado, sliced

• 1 tomato, sliced

• lettuce leaves

 

What you need to do:

1. Preheat the oven to 450°F (230°C). Line a baking sheet with baking paper.

2. Place the sundried tomatoes and kale into a food processor or high-speed blender and blend until minced.

3. In a large bowl, combine the ground turkey, minced sundried tomatoes, kale, and crumbled feta cheese. Form the mixture into four burgers and lay them on the baking sheet. Place the sheet into the hot oven and bake for 7 minutes, then flip the burgers over and cook for an additional 5-7 minutes or until cooked through. Remove the burgers from the oven and assemble the buns.

4. Toast the buns and spread each bun with 1 tablespoon of mayonnaise. Place ¼ of the avocado on the bottom of each bun and add the burger.  Top the burgers with tomato and lettuce leaves, before covering with the top bun. Serve immediately.

What you need:

• 1 tbsp. olive oil

• 1 onion chopped

• 1 carrot, chopped

• 4 garlic cloves, minced

• 1 lb. (450g) ground lean beef

• Salt & pepper

• 2 cups (480ml) chicken broth

• ½ cup (120ml) oat cream

• 1 rosemary sprig

• 1 lb. (450g) spaghetti

• 1 cup (140g) frozen peas

• 5 oz. (140g) baby spinach

• 2 tbsp. lemon juice

• 6 tbsp. Parmesan cheese, grated

 

What you need to do:

1. Heat the olive oil in a large pot over a medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for a further minute.

2. Add the ground beef, season with salt and pepper, and cook for about 3 minutes. Now add in the chicken broth, oat cream, and rosemary sprig. Bring to a boil, then reduce the heat to medium, and simmer, partly covered, until the sauce has thickened, around 30 minutes. Discard the rosemary sprig.

3. In the meantime, cook the pasta according to the instructions on the packaging.

4. Next, add the peas and spinach to the sauce and stir until the spinach has wilted. Add the cooked pasta and mix until well combined. Remove from the heat, stir in the lemon juice, 4 tablespoons of the grated Parmesan, and season with salt and pepper.

5. Divide the pasta between 4 bowls. Sprinkle over the remaining Parmesan and black pepper, and serve immediately.