The ultimate breakfast for healthy joints - swap oats for an alternative grain in this yogurt porridge, topped with apple and a fruity compote
- 8 ready-to-eat dried apricots, about 50g/2oz
- 25g dried cherries
- 2 tsp shredded fresh ginger
- 2 green tea teabags
- 1 red skinned apple
- 4 tbsp fresh pomegranate seeds
- 85g amaranth
- 2 tbsp chia seeds
- 2 x 150g pots bio plain yogurt, or dairy-free alternative
MethodSimmer for 10 mins then turn off the heat, add the tea bags and allow to infuse for 2 mins. Remove the bags and squeeze the excess liquid from them back into the pan. Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste). Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.
- vegetable oil, for frying
- 250g fine asparagus, cut into 3cm pieces
- 2 large courgettes, cut into matchsticks
- 140g plain flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 large egg
- 100ml sparkling water
- 50ml white wine vinegar
- 2 tbsp golden caster sugar
- thumb-sized piece ginger, finely chopped
- 4 large ripe tomatoes, finely chopped
- Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
- Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
- To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.
- 400g fine green bean, trimmed
- 12 spring onions, trimmed
- 1 tbsp olive oil
- handful small black olive
- squeeze of lemon juice
- handful tarragon, roughly chopped
- Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
- When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.
- 75g French beans, finely sliced
- 200g fresh white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 4 spring onions, trimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 egg, beaten
- sunflower oil, for frying
- 5 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 6cm piece ginger, peeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrass, trimmed and roughly chopped
- 2 tbsp chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauce or lime juice
- 1 tbsp soy sauce
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.