With just four supermarket ingredients you can whip up a simple vegetarian noodle dish for two that's both filling and rich in fibre – ready in just 15 mins
MethodCook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.
- 4 eggs
- 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed
- 12 cherry tomatoes, quartered
- ½ cucumber, cubed
- 1 ripe avocado, sliced
- 4 spring onions
- 250g hot-smoked salmon fillets
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, roughly chopped
- First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
- Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
- For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.
- 2 eggs, hard-boiled
- 500g baby potato
- 200g green bean
- 200g frozen pea, defrosted
- 175g lean ham, shredded
- juice ½ lemon
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- crusty bread, to serve (optional)
- Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
- For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.
- little oil, for the tin
- 500g pack all-butter shortcrust pastry
- little flour, for dusting
- good knob of butter
- 1 small onion, finely chopped
- 8 rashers back bacon, trimmed of any fat and diced
- ½ tsp ground mace
- 2 large eggs
- 2 tbsp crème fraîche
- 12 quail eggs
- few pinches poppy seeds
- Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
- Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
- Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.