Ma po tofu (麻婆豆腐) with eggplant and mushrooms — by One wok, one pot, one pan on Tuesday, 28 April 2020

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(serves 4) Adapted from The Woks of Life So this is more of the real deal, with the chilli oil added in and of course, with pork min...

Wild rice salad with green bean, sweet potato and lemon-parsley oil — by One wok, one pot, one pan on Friday, 24 April 2020

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(serves 4) Adapted from Neighbourhood by Hetty McKinnon I've only ever made one other mixed rice salad and I really enjoyed tha...

Lemongrass tofu noodle stir-fry — by One wok, one pot, one pan on Saturday, 18 April 2020

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(serves 4) Adapted from Donna Hay Sometimes tofu can be a bit plain... at least that has been my experience. But on this journey thro...

Vegetarian Ma po tofu (麻婆豆腐) — by One wok, one pot, one pan on Wednesday, 15 April 2020

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(serves 3-4) Adapted from China Sichuan Food   This is a very mild vegetarian version of a traditionally pork and tofu- based dish...

Mexican beans with paprika potatoes, avocado salsa and tortilla strips — by One wok, one pot, one pan on Sunday, 12 April 2020

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(serves 4 to 6) Adapted from Neighbourhood, by Hetty McKinnon So I'm no expert on Mexican food, in fact, I would say I rarely e...

Chimichurri salad bowl with eggplant, tofu and oyster mushrooms — by One wok, one pot, one pan on Friday, 3 April 2020

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(serves 4) Adapted from Neighbourhood, by Hetty McKinnon I received this book over a year and a half ago, not realising that it was a...