Fish and Noodle Soup

Serves 4

180 g dried noodles

2 cm piece fresh ginger chopped finely

1 litre vegetable stock

2 tablespoons soy sauce

1/2 tablespoon sesame oil

3 green onions (spring onions) thinly sliced

brown or red onions will be ok

1 large carrot, peeled, cut into matchsticks or thinly slices

300 g flathead fillets, cut into 1.5 cm thick slices

(any white fish will be fine)

frozen sweet corn

In a large saucepan, stir fry onion, carrot and ginger, when softened add the stock and bring to the boil, add soy sauce and sesame oil.

Cook noodles as per packet instructions.

Add about a cupful of the noodle water to the saucepan and bring back to the boil.

Reduce heat in saucepan to medium, add sweet corn and fish and simmer for 1 minute or until fish is cooked through.

Divide the noodles between bowls, ladle vegetables on top. then put the fish on top and ladle the stock into the bowls.

You could use any vegetables.

Lemon Chicken Tagine

Serves 4

2 tablespoons plain flour

2 tablespoons Moroccan seasoning

8 chicken legs or thighs

2 tablespoon olive oil

2 red onions, halved, sliced

3 garlic cloves, crushed

1 cup chicken stock

1 lemon

150 g green beans

1/3 cup pitted green olives, halved

couscous, toasted slivered almonds and fresh coriander leaves, to serve

Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high hear. Cook chicken in batches, turning, for 3 - to 4 minutes or until browned all over. Transfer to a plate.

Reduce heat to medium-high heat. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.

Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover and cook for 10 minutes or until chicken is cooked through. Remove lid. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens. Serve with couscous, almonds and coriander.

Moroccan seasoning can be bought in supermarkets but to make your own mix together half a teaspoon of each of these spices

ground cumin, sweet paprika, ground ginger, turmeric, cinnamon, ground coriander