Ginger Pork Steak with Fresh Herbs

A combination of herbs and a good dose of peppery ginger bring a light, fresh taste to British pork, which has a much richer flavour than pork in Japan. Serve with rice.

Serves 4

Ingredients:

4 pork shoulder steaks

Salt and pepper

5cm piece of fresh ginger, minced

3 cloves garlic, minced

1 small red onion

Small handful each of coriander, parsley, basil and chives

2 teaspoons thyme

1 small red chilli

1 small green chilli

3 tablespoons toasted sesame oil

½ cup sake or white wine

4 tablespoons soy sauce

2 tablespoons honey

Juice of 1 lemon

1. Using a rolling pin, flatten the pork steaks between two sheets of cling film. Season well on both sides with salt and pepper.

2. Slice four thin rounds of the red onion to use as garnish; finely dice the remaining onion. Save a few chives for garnish; finely chop all of the herbs together. Dice the chillies and set aside.

3. Heat a frying pan over medium high heat. Add the sesame oil, then the ginger, garlic and onion, and cook for 1 minute.

4. Add the pork to the pan and fry until golden and cooked through, turning half way, about 4 minutes each side. Add all the chopped herbs to the pan and stir.

5. Add the sake or white wine, soy sauce, honey, chillies and lemon juice and bring to boil. Transfer the pork steaks to a serving platter and pour over the sauce. Garnish with the onion rings and whole chives and serve.

Tofu Salad with Wasabi Soy Sauce

This healthy salad is light yet rich in texture and taste,

the creamy tofu and avocado spiced up with a hit of wasabi paste.

Vary the dish by adding tinned tuna, drained and crumbled into the salad bowl.

Serves 4 as lunch, 8 as starter

Ingredients:

1 carton silken tofu, drained

1 tin of tuna

1 large, ripe avocado

4 tablespoons soy sauce

1-2 teaspoons wasabi paste, depending on taste

1 packet or two handfuls salad cress

1. Break the tofu and tuna into rough chunks and place in a large bowl.

2. Slice the avocado in half, remove the stone and peel the skin (being careful not to cut through the skin), cut the avocado flesh first vertically, then horizontally, creating small cubes. Scoop out with a large spoon and add to the tofu and tuna.

3. Cut off any salad cress roots and add to the bowl.

4. Mix the soy sauce and wasabi paste, tasting for desired heat, and drizzle over the salad. Toss gently and serve immediately.



Teriyaki Sardines with Watercress

Sardines are a good source of omega-3 fatty acids, and with this dish you can even use the inexpensive tinned fish found in most larders. Quick to prepare, inexpensive and healthy – what better meal for a fast lunch?

Serves 4

Ingredients:
240g fresh sardines, or 2 tins sardines in olive oil (120g tin)
1 large red pepper
1 tablespoons fresh ginger, grated
1 tablespoons toasted sesame oil
5 tablespoons soy sauce
3 tablespoons white wine
4 teaspoons sugar
90ml water
100g watercress
Two spring onions
Steamed rice

1. Core and deseed the red pepper and slice into thin strips. Finely chop the watercress and spring onions.

2. Heat a frying pan on medium heat. Pour in the sesame oil and add the red pepper, stir frying for 3 minutes. Add 1 tablespoon of soy sauce and stir for 15 seconds. Tip the pepper onto a small plate and set aside.

3. In the same frying pan, empty the tins of sardines with oil. Add the ginger and cook gently for 3-4 minutes on medium low heat; avoid breaking up the sardine chunks.

4. Add the remaining 4 tablespoons of soy sauce, the white wine, the sugar and the water and cook for 3-4 minutes or until the sauce thickens.

5. To serve, sprinkle the chopped watercress over a mound of cooked rice, followed by the red pepper. Lift the sardines from the pan and place over the red pepper. Scatter the spring onions over the sardines, then pour over the remaining sauce from the pan. Serve hot with steamed rice.