Porterfield says: “Sweet and sour dishes have always been my favourite takeaway, but they are often loaded with salt and additives. Why not ditch the takeaway for this healthier fakeaway made with baked tofu, cashews, pineapple, peppers and a super-simple sweet and sour sauce made with fresh orange juice.”

Prep time: 10 minutes

Cooking time: 40 minutes

Serves 3-4

Ingredients

• 250g (9oz) block super-firm tofu, drained and cut into 2cm (¾in) dice
• 2 tbsp vegetable or coconut oil
• 1 onion, sliced
• ¼ pineapple, cut into 2.5cm (1in) pieces
• 4 tbsp cashews
• 1 red (bell) pepper, deseeded and cut into 2.5cm (1in) pieces
• 1 yellow (bell) pepper, deseeded and cut into 2.5cm (1in) pieces
• 2 tbsp soy sauce

For the sweet and sour sauce: 

• 200ml (7fl oz/scant 1 cup) of orange juice (about 2 large oranges, or from a carton)
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• 1⁄3 cup maple syrup
• ¼ tsp chilli powder
• 2 tbsp cornflour (cornstarch), mixed with 4 tbsp water

For the garnish:

• 3 spring onions (scallions), finely chopped
• 1 lime, quartered

Method

Preheat the oven to 180°C (350°F/gas 4) and line a baking tray with baking paper.

Put the diced tofu on the lined baking tray and cook in the oven for 30 minutes, turning the cubes halfway through. Turn off the heat and leave the tofu in the oven for it to firm up.

Heat a large wok over a medium heat and add the oil.

Add the onion, pineapple, cashews and peppers and cook for 5 minutes until the veggies are starting to soften. Add the soy sauce, stir well and fry for another 5–7 minutes.

Make the sweet and sour sauce by mixing all the ingredients together in a bowl with a fork. Add to the wok, along with the baked tofu, stir well to coat everything and cook for another 3 minutes. Garnish with fresh lime and spring onions.

Serve over rice or noodles.

Porterfield says: “These poke bowls are loaded with an array of flavours and textures. Tofu is marinated with ginger, garlic and chilli oil and cooked until crispy, then it’s paired with fresh veggies, tangy quick-pickled red onion and rice. Traditionally served cold, poke bowls are really versatile, and you can tailor each one to your taste, using whatever veggies you have to hand.”

Prep time: 15 mins

Cooking time: 30 mins

Serves 2

Ingredients

For the spiced crispy tofu:

• 250g (9oz) block firm tofu, cut into 2cm (¾in) dice
• 5 tbsp light soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 2.5cm (1in) piece of fresh ginger, peeled and minced
• 1 tbsp maple or agave syrup
• 1 tsp chilli oil, plus extra to serve (optional)

For the pickled red onion:

• 1 red onion, thinly sliced
• 135ml (4¾fl oz/generous ½ cup) white wine or cider vinegar
• 2 tsp caster (superfine) sugar
• ½ tsp sea salt

For the rice:

• 180g (6½oz/scant 1 cup) white basmati rice
• 280ml (10oz) boiling water
• 1 tsp rice vinegar
• ½ tsp caster (superfine) sugar

For the veggies:

• ¼ cucumber, cut into 2.5cm (1in) pieces
• ½ small carrot, halved lengthways and peeled into ribbons
• 100g (3½oz) edamame beans
• ½ avocado, peeled, stoned and sliced

Method

These poke bowls are loaded with an array of flavours and textures.

Tofu is marinated with ginger, garlic and chilli oil and cooked until crispy, then it’s paired with fresh veggies, tangy quick-pickled red onion and rice.

Traditionally served cold, poke bowls are really versatile, and you can tailor each one to your taste, using whatever veggies you have to hand.

First, marinate the tofu. Put the soy sauce, sesame oil, rice vinegar, garlic, ginger, maple syrup and chilli oil in a small bowl and stir well with a fork to combine. Add the diced tofu to an airtight container and pour over the marinade. Put the lid on top, seal and turn upside down a few times to coat all the tofu. Set aside to marinate for 10 minutes.

Preheat the oven to 180°C (350°F/gas 4) and line a baking tray with baking paper.

Drain the tofu, saving the leftover marinade for drizzling later. Put the marinated tofu on the baking tray and cook for 30 minutes, until the tofu is starting to brown at the edges. Leave the tofu in the oven with the heat off – it will firm up as it cools.

Make the pickled onion by putting the red onion, white vinegar, sugar and salt in a jar. Stir well with a fork and set aside for at least 10 minutes. Add the rice to a saucepan and add the boiling water. Cover with the lid and cook over a medium heat for 10 minutes. Take off the heat but keep the lid on. Mix the rice vinegar and sugar together in a small glass, then pour it over the rice. Fluff up with a fork and divide between 2 bowls. Divide the cucumber, carrot ribbons, edamame, avocado, pickled red onion and spiced crispy tofu between the bowls. Serve immediately with the leftover marinade and chilli oil for drizzling, if desired.

Porterfield says: “This veggie tagine is full of wholesome ingredients – the easiest way to get your five a day! I love the spiced, smoky and slightly sweet combination of flavours. Once all the veggies are chopped, it’s really very simple to make as you just add it all to the pan and leave it to cook. Served with a delicious bulgur wheat studded with raisins and pomegranate arils. An ideal midweek meal that tastes even more delicious the next day.”

Prep time: 10 mins

Cooking time: 1½ hours

Serves: 4-5

Ingredients

• 2 tbsp olive oil
• 2 carrots, thickly sliced
• 1 sweet potato, peeled and cut into large chunks
• 2 courgettes (zucchini), cut into large chunks
• 1 onion, thickly sliced
• 1 yellow (bell) pepper, deseeded and cut into large chunks
• 1 red (bell) pepper, deseeded and cut into large chunks
• ½ small butternut squash, peeled and cut into medium chunks
• 2 garlic cloves, minced
• 2.5cm (1in) piece of fresh ginger, finely chopped
• Juice of 1½ lemons
• 2 tsp paprika
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• ½ tsp chilli powder
• 1 tsp ground coriander
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 350ml (12fl oz/1½ cups) vegetable stock
• 1 x 400g (14oz) tin chopped tomatoes
• 1 x 400g (14oz) tin chickpeas (garbanzos), drained
• 90g (3¼oz) dried apricots, roughly chopped
• Handful of fresh parsley, chopped

For the jewelled bulgur wheat:

• 150g (5½oz) bulgur wheat 
• 50g (1¾oz) raisins
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 pomegranate
• 2 tbsp extra virgin olive oil

Method

Heat the olive oil in a large lidded pan, casserole dish or tagine over a medium heat. Add the carrots, sweet potato, courgette, onion, peppers and butternut squash. Cook for 10 minutes, until starting to soften, then add the garlic, ginger, lemon juice, spices, salt and pepper and stir well to coat all the veggies with the spices. Add the vegetable stock, chopped tomatoes, chickpeas and apricots and reduce to a gentle simmer. Put the lid on and cook over a low heat for about 1½ hours until the veggies are soft.

Stir through the parsley before serving.

Put the bulgur wheat, raisins, salt and pepper in a saucepan with 250ml (8fl oz/1 cup) cold water. Bring to the boil, then reduce to a simmer and put the lid on. Cook for 8 minutes, or until all the water has been absorbed. Turn off the heat and keep the lid on for another 5 minutes, then remove the lid and fluff up the bulgur with a fork. Deseed the pomegranate and stir through the arils, along with the olive oil. Serve the bulgur wheat alongside the tagine.