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.

Grilled salmon with ginger Slow cooked lamb curry with tomatoes, garlic & garam masala Danish sausage and potato casserole Shakshuka Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black.

Indian spiced omelette with coriander, chilli and turmeric