Joe Wicks - Joes Family Food

ROSIE, INDIE, MARLEY + ME GET AHEAD Meal planning when you have a family can make life a lot easier. Talk about it with your crew before you go shopping, and think about not just how much of each ingredient you need, but about balance, too, so you dont end up with a seven-day meat feast! All the ingredients in this book are really easy to get hold of. SCALE TO SUIT YOUR FAMILY A lot of the meals included here are for feeding a family of four (two adults, two small kids), but they can easily be scaled up or down, depending on how many people youre feeding. Just remember to tweak the cooking times if needed. FREEZING, DEFROSTING + REHEATING Make sure your dish is cool before you stash it in the freezer. Its worth dividing a dish into smaller portions before you freeze it, and dont forget to label it! Defrost frozen food overnight in the fridge before reheating until piping hot.

Once defrosted, heat and eat the food as soon as possible.

5 MINS 10 MINS SERVES 4 2 ADULTS + 2 SMALL KIDS 1 tbsp sesame oil 200g mushrooms, sliced salt 300g dried instant noodles (try to find an Asian brand) 1 198g tin of sweetcorn, drained 4 spring onions, thinly sliced 120g frozen peas 80g red or green cabbage, finely shredded small bunch of coriander, roughly chopped 280g cooked sliced chicken 3 tbsp brown miso paste 6 tsp dark soy sauce tsp plus 2 pinches of soft or light brown sugar 3 tsp vegetable bouillon stock powder 1 tsp garlic paste 1 tsp ginger paste 3 tsp sesame oil 3 tsp tomato pure 1 lime, quartered Put the sesame oil, mushrooms and a pinch of salt in a small frying pan over a medium heat and saut the mushrooms for a couple of minutes until nutty brown and any water that has been released has evaporated. Take 4 heatproof jars with lids (2 large jars for the adult portions and 2 medium jars for the kids portions). In the bottom of each large jar place the following: 1 tablespoon brown miso, 2 teaspoons soy sauce, teaspoon soft brown sugar, 1 teaspoon bouillon stock powder, teaspoon garlic paste, teaspoon ginger paste, 1 teaspoon sesame oil, 1 teaspoon tomato pure and the juice of lime. In each of the 2 smaller jars place the following: tablespoon brown miso, 1 teaspoon dark soy sauce, a pinch of brown sugar, teaspoon bouillon stock powder, teaspoon garlic paste, teaspoon ginger paste, teaspoon sesame oil, teaspoon tomato pure and the juice of lime. Top each adult jar with 100g of dried instant noodles and each smaller jar with 50g, breaking the noodles into smaller chunks to fit.

Divide the vegetables, coriander and chicken between the jars, adding slightly less to the smaller jars and packing everything down as you go. When you are ready to eat your pot noodle, pour in enough freshly boiled hot water to just cover all the ingredients and quickly put the lids of the jars on. Leave the jars to sit for 45 minutes then shake gently to disperse the flavourings through the jar. Eat straight from the jar, using a fork and spoon, or pour the contents into a bowl if you prefer. (If serving straight from the jar for kids, make sure the jars arent too hot before serving.) You can assemble the jars ahead of time and store them in the fridge for up to 3 days, adding the hot water when youre ready to eat.