BÁNH MÌ HOT DOGS
MA MO KE OF IRE T
Serves 4 PAG E 90 Takes 50 mins Cost per serve £1·07 High in protein; source of vitamin C; source of vitamin B6
1 Preheat the oven to gas 6, 200°C, fan 180°C. Soak 8 wooden skewers in water. Parboil the potatoes for 15 minutes, or until just tender. Drain; leave to cool. 2 Meanwhile, use a spiralizer or a vegetable peeler to cut the carrot into long, thin ribbons. Cut the cucumber in half lengthways then into thin slices on the diagonal. 3 Cook the sausages in the oven for 16-18 minutes, turning frequently, until cooked through. Preheat a barbecue or griddle pan and, once hot, char the sausages to your liking. Thread the potatoes onto skewers and barbecue or griddle for 5-6 minutes, turning frequently, until lightly charred. 4 Cut a slit down each baguette piece and fill each with salad leaves, carrot, cucumber and herbs. Finish each with a sausage and a drizzle of the sweet chilli dressing. Serve with the potatoes and any extra salad. Each serving contains Energy
Fat
Saturates
1536kJ 363kcal 18%
7g 10%
2g 9%
Sugars
Salt
13g 1·5g 14% 26%
of the reference intake. See page 122. Carbohydrate 56g Protein 19g Fibre 6g
NO BARBECUE?
Use the oven! Bake the unwrapped spuds for 40-50 minutes. Put the pork in a foil-lined tin and cook for 30 minutes, then brush with the maple and soy and cook for a further 10 minutes. E M B E R- ROA S T E D SW E E T P O TAT O E S W I T H M A P L E P O RK B E L LY Serves 6 Takes 45 mins Cost per serve 72p 1 of your 5 a day; high in vitamin C; source of B vitamins 6 sweet potatoes 1 x 450g pack pork belly slices 1 tbsp maple syrup 1 tbsp soy sauce 3 tbsp low-fat crème fraîche sriracha, to serve handful rocket or salad leaves, to serve
1 Preheat the oven to gas 6, 200°C, fan 180°C, and light the barbecue. Wrap each of the potatoes in a double layer of tin foil. As soon as the charcoal in the barbecue starts to glow red, put the potatoes among the coals using barbecue tongs, raking them over the 22
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potatoes so they are partially buried. Cook for 20 minutes, turn over the potatoes and cook for a further 10 minutes, or until tender. Remove from the coals and set aside for 5 minutes. 2 Meanwhile, put the pork belly slices on a tray and cook in the oven for 30 minutes. Combine the maple syrup and soy sauce, brush over the pork and put on the barbecue for 3-4 minutes each side, until crisp, golden and cooked through. Leave to rest for 5 minutes, then cut into small chunks. 3 Halve the potatoes and divide the crème fraîche and pork chunks between each. To serve, drizzle over a little sriracha and garnish with the rocket or any salad leaves you have. Each serving contains Energy
1601kJ 380kcal 19%
Fat
Saturates
Sugars
Salt
16g 6g 13g 0·8g 23% 29% 15% 13%
of the reference intake. See page 122. Carbohydrate 45g Protein 17g Fibre 6g
RECIPES AND STYLING LOUISE PICKFORD PHOTOGRAPHY IAN WALLACE
24 small new potatoes (2-3 per skewer) 1 large carrot, peeled 1 cucumber 4 chicken or pork sausages 1 white baguette, cut into 4 50g mixed salad leaves 1 tbsp basil leaves 1 tbsp mint leaves 1 tbsp coriander leaves 4 tbsp sweet chilli dressing