Cod Stir-Fry in lime and coriander
Our tested Grilled Cod Stir-Fry: bright, generous, and balanced with lime and coriander. Serves...
Weeknight-friendly Tofu Bowl with the chipotle and honey we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the chipotle and honey elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the chipotle and honey flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Our tested Grilled Cod Stir-Fry: bright, generous, and balanced with lime and coriander. Serves...
The kind of Mexican plate you make on repeat. lime and coriander, a proper grill, and a finish...
Weeknight-friendly Chickpea Stew with the tomatillo and jalapeno we come back to again and...
The kind of Mexican plate you make on repeat. cumin and garlic, a proper slow-cook, and a...