Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeChoosing what you want to eat for dinner is a nightly struggle, and you may find that you are turning to the same dishes repeatedly. As food inflation continues to rise, many people are also plumping for cost-friendly cuisine. But cheap meals don’t have to be unhealthy or boring. If you need inspiration, chef Miguel Barclay has got you covered with his new recipe book Slimming One Pound Meals. The grub is nutritious, different and most importantly delicious. Here, we take you through how to make some of his favourite dishes… from crispy mushroom pancakes to sticky black pepper noodles. Enjoy! Crispy mushroom pancakes Here, mushrooms make a delicious alternative to duck. Not only are they cheaper, they’re also much lower in calories – but still really satisfying. If you want that meaty crispiness, go for a king oyster mushroom.
Mushrooms make a delicious alternative to duck
Read More
Related Articles
The 6 lifestyle changes that could prevent Alzheimer’s following Fiona Phillips diagnosis
Read More
Related Articles
Embrace summer with four fragrant salads bursting with seasonal produce
SERVES 1 INGREDIENTS ■Oil (any) ■½ tsp Chinese five-spice ■Salt and pepper ■2 king oyster mushrooms, shredded with a fork ■2 Chinese pancakes ■2 tsp hoisin sauce ■1 spring onion, sliced into matchsticks ■2.5cm piece cucumber, sliced into matchsticks 1 In a bowl, mix a splash of oil with the Chinese five-spice and a pinch of salt and pepper. Add the shredded mushrooms and mix well. 2 Pan-fry over a medium heat for 10-15 minutes until crispy. 3 Meanwhile, warm the pancakes in the oven or microwave – follow the instructions on the packet. 4 To serve, place a dollop of hoisin sauce on each pancake and top with crispy mushrooms, sliced spring onions and the cucumber matchsticks. TIP: To make it even cheaper, make your own wraps by mixing 40g plain flour with 25ml water, kneading, dividing into 3 and rolling out before cooking in a dry pan for about 30 seconds on each side. Crispy chickpea shakshuka Instead of bread with your breakfast egg, why not try crispy chickpeas? They provide a delicious contrasting crunch that will take your shakshuka to the next level. Just roast them up and chuck them on top.
Crispy chickpeas bring this dish to life
SERVES 1 INGREDIENTS ■100g chickpeas, drained ■Oil (any) ■Pinch of smoked paprika for the chickpeas, plus a pinch for the shakshuka ■Pinch of cumin for the chickpeas, plus a pinch for the shakshuka ■Salt and pepper ■¼ onion, sliced ■100g tin chopped tomatoes ■1 egg ■Small handful of chopped coriander 1 Cook the noodles in a pan of salted boiling water for 10 minutes. 2 Add the broccoli halfway through, then drain. Reserve a small mugful of the cooking water for later. 3 Meanwhile, pan-fry the garlic and ¼ teaspoon of black pepper in a splash of sesame oil over a medium heat for a couple of minutes, then add the chilli, gravy granules, tomato ketchup and soy sauce. 4 Add the cooked noodles, broccoli and a splash of the reserved cooking water. 5 Mix everything together and cook for a couple more minutes until the sauce is reduced and sticky. Serve. Sticky black pepper noodles The easiest way to get that fiery Szechuan flavour is to use pepper, and lots of it. Udon noodles are low in fat, and broccoli increases both their nutrient and fibre content.
This fiery dish will become a family favourite
SERVES 1 INGREDIENTS ■100g soft udon noodles ■Salt ■A few broccoli florets ■1 garlic clove, sliced ■Black pepper ■Sesame oil ■A few slices of red chilli ■½ tsp vegetable gravy granules ■½ tsp tomato ketchup ■A splash of soy sauce 1 Cook the noodles in a pan of salted boiling water for 10 minutes. 2 Add the broccoli halfway through, then drain. Reserve a small mugful of the cooking water for later. 3 Meanwhile, pan-fry the garlic and ¼ teaspoon of black pepper in a splash of sesame oil over a medium heat for a couple of minutes, then add the chilli, gravy granules, tomato ketchup and soy sauce. 4 Add the cooked noodles, broccoli and a splash of the reserved cooking water. 5 Mix everything together and cook for a couple more minutes until the sauce is reduced and sticky. Serve. Slimming One Pound Meals by Miguel Barclay (Headline Home, £20) is out nowStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
