19 28 MARCH 2024 Serves 4 Prepare 15 minutes Cook 20 minutes 3 tbsp sesame seeds 2 tbsp vegetable oil 500g pack Essential British Pork Mince 8% Fat 1 head Chinese leaf, shredded 1 bunch salad onions, thinly sliced, white and green parts separated 2 cloves garlic, crushed 5cm piece ginger, peeled and nely grated 6 tbsp Cooks’ Ingredients Ketjap Manis, plus 2 tbsp for drizzling 2 x 300g packs Amoy Straight to Wok Udon Thick Noodles 1 Toast the sesame seeds for 2-3 minutes in a large wok, stirring often, until golden. Tip onto a plate and wipe out the pan. Put the wok over a high heat. When hot, add 1 tbsp oil, then season the pork with salt and add to the pan. Stir fry for 3-4 minutes until browned throughout, then remove from the pan. 2 Add the remaining oil, the Chinese leaf and salad onion whites, then stir fry for 2-3 minutes until the cabbage is coloured and softening. 3 Return the pork to the pan with the garlic and ginger and stir until sizzling loudly. Add the ketjap manis and the udon, then stir fry for 5-6 minutes until everything is piping hot, coated in sauce and any water released has sizzled o . The pork should be cooked through with no pink meat. 4 Stir through most of the sesame seeds, reserving some to serve, then divide the stir fry between bowls. Scatter with the salad onion greens, the leftover sesame seeds and a drizzle of ketjap manis. Serve immediately. Per serving 2265kJ/539kcals/17g fat/3.5g saturated fat/53g carbs/13g sugars/8.7g bre/39g protein/2g salt/ 1 of your 5 a day Sweet soy & sesame pork stir fry Serves 4 Prepare 10 minutes Cook 15 minutes ½ red cabbage, cored then thinly shredded 2 lemons, juice ½ tsp sea salt akes 2 x 192g packs The Levantine Table Sweet Potato Falafels 60g Cooks’ Ingredients Tahini 125g Greek-style yogurt 1 small clove garlic, crushed 25g pack at leaf parsley (or coriander), leaves chopped 4 white pittas 1 Preheat the oven to 190ºC, gas mark 5. Meanwhile, put the cabbage into a bowl with the juice of 1 lemon and the salt. Massage the juice into the cabbage a little, then leave to lightly pickle, tossing occasionally. 2 Cook the falafels in the oven for 15 minutes, according to pack instructions. Mix the tahini with the yogurt, garlic and remaining lemon juice. Season and set aside. 3 When the falafels are ready, toss the parsley through the pickled cabbage. Toast the pittas. Serve the cabbage with the falafel and dip and pittas for stu ng. V Per serving 3065kJ/733kcals/36g fat/6.6g saturated fat/78g carbs/36g sugars/11g bre/19g protein/2.1g salt Falafel with quick pickled cabbage & tahini dip COOK’S TIP Parsley stems are soft with lots of avour – save them to use in stocks as the base of a bouquet garni or nely chop and add to a chimichurri or pesto. Finely chopped coriander stems can go into a curry with ginger and garlic, whizz into a Thai curry paste, or add some pep to a stir fry. COOK’S TIP If you have toasted sesame oil in the cupboard, add a little drizzle to each serving before you eat, for a really rounded sesame avour. Leftover roast pork from a Sunday roast? Use in place of the mince by cutting it into thin strips. Fry it with the Chinese leaf and salad onions.
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