Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables

For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional) Cooked vermicelli noodles, little gem lettuce leaves, mixed fresh herbs, chopped peanuts, sliced red chillies and lime wedges Related: overspill 6 • Recipies4

Butter chicken Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk Kecap manis is a thick, sweet Indonesian soy sauce that’s widely available in Asian grocers and larger supermarkets.

Leftover roast dinner casserole Knob of butterVegetable oil for frying1 onion, finely chopped4 carrots, chopped into 1cm dice½ swede, chopped into 1cm dice3 parsnips, chopped into 1cm dice2 celery sticks, cut into 1cm pieces4 potatoes, chopped into 1cm dice400g leftover roast meat from the Sunday roast (ideally lamb or beef)•250ml Sunday’s leftover gravy – one with a punchy flavour (or use a readymade rich wine gravy)A few rosemary or thyme sprigs500ml chicken or beef stock400ml tin chopped tomatoes1 tsp caster sugar2-3 tbsp Worcestershire sauceSmall bunch fresh flatleaf parsley, roughly chopped For the Yorkshire puddings 225g plain flour3 medium free-range eggs, beaten300ml whole milk1 tbsp beef dripping/sunflower oil You’ll also need... 12-hole muffin tin

Grilled salmon with ginger Slow cooked lamb curry with tomatoes, garlic & garam masala Chilled Lemon Grass and Coriander Vichyssoise | Recipes | Delia Online First of all, strip the coriander leaves from the stalks and reserve both the leaves and the stalks. Lemon grass is dealt with in exactly the same way as leeks: that is, you trim the root and the tough top away, leaving about 6 inches (15 cm) of stem, remove the outer skin and chop the lemon grass quite finely. Then do the same with the spring onions. Next, gather up all the trimmings from both, wash them and pop them into a saucepan together with the coriander stalks, some salt and 1½ pints (850 ml) water and simmer (covered) for about 30 minutes to make a stock. To make the soup, melt the butter in a large saucepan, then add the chopped lemon grass, onions (reserve the spring onions till later) and potatoes and keeping the heat low, let the vegetables sweat gently (covered) for about 10 minutes. After that, pour in the stock through a strainer, discard the debris, then add the milk and about three-quarters of the coriander leaves.

Danish sausage and potato casserole Shakshuka