Carrot & coriander noodle (Vegan)

Swift, simple and super fresh. This is the salad for sunshine and belly bliss! There are days when only the most virtuous meal will suffice and this is a perfect example of such fare. If this dish could chat, it'd say... "I can make you feel good. Also you're awesome".

Ingredients for 1

1 carrot, cut into fine julienne

a generous half tsp of coriander seeds, ground

1 small red onion, finely sliced

1 pack of straight to wok rice noodles

A good glug of rapeseed oil

1 tsp sesame oil

Juice of a quarter of a Lime

Small bunch if coriander, roughly chopped

A few black sesame seeds and a chopped spring onion to garnish (if u hav them)

Salt

Method

Put the oils, lime juice a pinch of salt & ground coriander into a frying pan and stir. Add in the carrot & onion and warm over a medium heat for 5 mins to soften. Turn the heat up to high, Add in the noodles and stir fry for a further 5 mins stirring constantly. Serve with some sesame seeds & a chopped spring onion on top and a little more Lime juice if needed.

Raspberry & rose lemonade

Signs that spring has sprung are starting to peak through in blightly. So in order to capitalise on this summery feeling here is a deliciously fragrant and refreshing beverage that reeks of summer sunshine. Made with lemon juice, mint, raspberries and rose water this pink lemonade makes a wonderfully different non-alcoholic fruit punch. Although a good splash of gin is a welcome addition for a summertime social. 

Ingredients

For the Lemonade

3/4 cup golden castor sugar

1 cup water

4-6 Lemons (approx 1 cup of juice)

4 cups of cold water

2 teaspoons Rose water

For the Garnish

1 cup frozen Raspberries

Small bunch of Mint leaves

1 Lemon, sliced

Lemon zest

Ice

Method

Firstly make a simple syrup by putting the sugar and 1 cup of water in a saucepan and warm over a medium heat, stirring regularly, until the sugar is dissolved and the liquid is clear. Remove from the heat and allow to cool.

Juice the lemons (retaining some zest) & decant to a large jug; add in the rose water; water and the cooled sugar syrup. Top up with ice and through in the raspberries, mint, sliced lemon and zest. Stir and serve.