TIDY HOUSE TIDY MIND

IDEAL HOME TIP Prep ingredients first thing, so at dinner time, simply assemble and cook for a speedy delicious meal

BANG BANG CAULIFLOWER See opposite for recipe

Warung-style fried noodles

SERVES 2 READY IN 10 MINS

● 4tbsp soy sauce or tamari ● 2tbsp oyster sauce ● 3tbsp coconut palm sugar or dark brown sugar ● 1tbsp ground coriander ● 2tsp ginger paste ● 2tsp garlic paste ● 2-3 heads of Asian greens (pak choi/bok choy or choi sum) ● 2 spring onions ● 125g streaky bacon ● 2tbsp vegetable oil, plus extra for frying ● 2 eggs ● 225g cooked flat rice noodles ● 100g beansprouts TO SERVE ● 1tbsp coriander leaves ● Pinch of Japanese shichimi togarashi seasoning (optional)

1 Put the soy sauce, oyster sauce, sugar, ground coriander and ginger and garlic pastes into a bowl and whisk together until you have a smooth sauce. 2 Slice the Asian greens into 5cm pieces and roughly chop the spring onions. 3 Place a wok over a high heat until smoking hot, meanwhile cutting the bacon into 2.5cm strips. Add a little oil to the hot wok, then reduce the heat to medium–high and add the bacon. Cook for 1 min, then add the 2tbsp oil to the wok. Once shimmering, crack in the eggs and cook for 30 secs, breaking them up slightly with a spatula. Move to the side of the wok and add the noodles. Allow them to cook undisturbed for 30 secs. They should start to char. 4 Add the sauce to the wok. Stir to combine with the eggs and noodles, and bring to the boil. Add the greens, spring onions and beansprouts to the pan and toss to combine, then cook for 1-2 mins, pressing everything into the sides of the pan to char and caramelise. 5 Divide between two bowls and top with the coriander leaves and a pinch of shichimi togarashi (if using).

Cornflake chicken sliders with gochujang mayonnaise

SERVES 4 READY IN 10 MINS

● 65g cornflakes ● 2 skinless chicken breasts ● 3 eggs ● 4tbsp flour ● Veg oil, for frying ● Cucumber ● 2 spring onions ● Small handful of coriander leaves ● 2tbsp fish sauce ● Zest and juice of 1 lime ● 100g roasted peanuts, crushed (optional) ● 3tbsp crispy fried onions (optional) ● 4 brioche burger buns ● 4 Little Gem lettuce leaves ● Sea salt

FOR THE GOCHUJANG MAYONNAISE

● 2tbsp gochujang chilli sauce ● 3tbsp mayonnaise ● Zest and juice of 1 lime

1 Make the gochujang mayonnaise: put the ingredients into a bowl and mix. Set aside. 2 Crush the cornflakes in a bowl. Slice the chicken breasts in half horizontally so you have four thin pieces. 3 Beat the eggs in a bowl. Put the flour into a bowl and season with a little salt. Put crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes. 4 Place a large frying pan over a medium–high heat. Pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for 2 mins on each side. Drain on kitchen paper. 5 Slice the cucumber into ribbons, and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice and toss together. 6 If using the crushed peanuts and crispy fried onions, combine in a bowl. 7 Split the buns in half. Spoon a dollop of the mayonnaise on the bottom halves and spread a little on the outside of the tops. Dip the tops in the peanut mixture. 8 Put the lettuce leaves inside the buns, followed by some of the cucumber salad and the crispy chicken. Put the bun lids on top before serving.

Bang bang cauliflower

SERVES 4 READY IN 10 MINS

● Cauliflower, cut into florets, tender leaves (if any) reserved ● 1 heaped tbsp rice flour ● 2tbsp vegetable oil ● Small red onion ● 2-3cm piece of fresh ginger ● 2 garlic cloves ● 2tbsp sesame oil ● Small handful coriander leaves FOR THE BANG BANG SAUCE ● 2tbsp maple syrup (or agave syrup) ● 2tbsp Cholula or sriracha hot sauce ● 4tbsp sweet chilli sauce

1 Start by making the bang bang sauce: put all the ingredients for it into a bowl and stir until fully combined. Set aside. 2 Toss the cauliflower florets into the rice flour. 3 Place a wok over a high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 mins. Add the reserved cauliflower leaves (if any) and stir-fry for another 3-4 mins. 4 Meanwhile, peel and slice the onion; peel the ginger and cut into small strips; peel and crush the garlic. 5 Place a small saucepan over a medium heat and add the sesame oil. When hot, add the prepared onion, garlic and ginger and cook, stirring occasionally for 2 mins, until soft. 6 Remove the pan from the heat and stir in the bang bang sauce. 7 Add the onion and sauce mixture to the wok and stir until the cauliflower is fully coated. Spoon the cauliflower mixture into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.

tidy house tidy mind

PROFESSIONAL ORGANISER VICKY SILVERTHORN SORTS THE KITCHEN...

DIG DEEP Start by pulling everything out of your kitchen cupboards, getting right to the back and uncovering tins and jars that probably haven’t seen the light of day for years. Always have the word ‘practicality’ in your head – it’s not just about making your kitchen look pristine, but it has to work too. Don’t forget to give the things you do keep a good clean before replacing and check those sell-by dates! THINK PRACTICALLY A common mistake is when clients decant everything they own into glass jars because they’ve seen it on Instagram! Yes, this looks very pretty and in some cases will free up cupboard space if you display them on open shelves, but it isn’t always very efficient. Think about the shape and material of your storage, too – round jars don’t use space so efficiently, but look prettier. Also, don’t be tempted to cram cupboards full. If you can’t see what’s at the back, you’ll never remember it’s there and you’ll never use it. GET TOUGH Ensure you are making use of every space, but streamline what you have first. It’s incredible how many gadgets and unnecessary items we own but can most definitely live without. An apple corer or an egg slicer’s job can be done with a knife. Does the popcorn maker actually get used more than once a year? Think hard about space versus how much you use these items.

STACK ’EM UP

Bamboo three tier cupboard plate racks, £16.99, Amazon MAKE SAVVIER CHOICES If you have an

open-plan kitchen diner, you really need to think wisely. Put as much out of sight as possible, keeping only the essentials on display. Look at adding extra shelving to the insides of cupboards and opting for stackable storage and pans. Plate shelves (in cupboards) are a great tip, and wire racks on walls have saved me lots of cupboard space too! Find out more at youneedavicky.com or check out my instagram @youneedavicky

SCANDI DISPLAY Oak and stoneware storage canisters, from £30 each, Marquis & Dawe

PREP STATION

Darby butcher’s block, £449, Made

CLUTTER BUSTER

Set of three wall- mounted wire storage baskets, £39.95, Dibor