If IвЂ™m doing that, IвЂ™ll cook baked potatoes at the same time so I make two meals in one, to maximise usage of the oven and save on energy costs. You need to cook the fish for at least 40 minutes, but once started you can continue cooking it in the oven. Coconut water is commonly used in Vietnamese cooking to add sweetness and a depth of flavour to recipes. Vietnamese families usually eat a one-pot fish dish вЂ“ braised in coconut water вЂ“ at least once a week. Caramelised mackerel in coconut waterД¬aramelised mackerel in coconut water. Sprinkle the green parts of spring onions over the chicken wings with the fresh red chillies. Turn the heat up to medium-high, then add the noodles from the roasting tin, and quickly and thoroughly toss together for 3 minutes. Stir-fry for about 3 minutes, until the leaves are wilted. Add the garlic and the white parts of the spring onions, stirring to keep them from burning, then add the sliced green leaves.

Heat the butter and vegetable oil in a wok or large frying pan over a medium heat and fry the sliced shallots until golden. Toss well together until all the strands are coated with the roasting juices. Rinse in running lukewarm water and drain well in a colander, then place the noodles in the roasting tray with the juices. Discard the lime pieces and set aside the tray with its juices.Д¬ook the noodles on the hob according to packet instructions (this can be done while the wings are in the oven). Cook for a further 7-10 minutes, then remove from the oven and place the wings on a serving platter. Roast for 30 minutes, basting halfway through with the juices that have collected in the tray.

Add the shallot halves, then arrange the lime slices in between the wings. With a pastry brush, coat the wings with the marmalade marinade. Put the chicken wings in a roasting pan large enough not to crowd them (they should have a two-finger-width space between them). Melt the butter with the marmalade in a small pan (use a fork to mash), then add this to the chilli, ginger and soy sauce. In a small bowl, mix together the dried chilli flakes, if using, with the ginger and soy sauce. Green leaves 300g, stalks removed, sliced into 1cm strips Spring onions 4, sliced, white and green parts separated Round shallots 4 small, peeled and halved It is a joyful sharing dish, great for all ages.Дried chilli flakes 1 tbsp, hotness of your choice (optional) The noodles are tossed in the pan juices. The sweet and savoury flavours of the chicken wings marinade are gorgeous and irresistible. Soy chicken wings and spring onion noodles The best meals are always the most simple ones like these, because they are balanced and colourful, especially when you are hungry. Look at the back of your fridge and cupboard and use up the preserves as marinades. If you donвЂ™t have marmalade, use sugar, if you donвЂ™t have a lime, use vinegar and so on. DonвЂ™t be afraid to substitute ingredients and use what is available. They make fantastic weeknight meals as well as weekend feasts вЂ“ the secret is in the combination of kitchen essential ingredients and a touch of freshness to each serving. I love using cheaper but flavoursome cuts such as free-range chicken wings or the humble and sustainable mackerel with an array of seasonal vegetables and tofu at home. By adding sweet, sour, savoury flavours to dishes you cook means most of the work is done to fulfil mealtime needs and it doesnвЂ™t have to cost lots of money and take a great deal of time. Throw in a crop of perky herbs and refreshing vegetables for goodness and balance to every meal. Having simple ingredients at home вЂ“ garlic, ginger, soy sauce, fish sauce, cider vinegar and a spoonful of sugar вЂ“ can turn a tin of tuna or a few eggs into economical and joyful meals.

Round fish bowl