Basic chicken noodle soup

Ingredients
1 chicken breast, diced into small pieces
1 carrot, cut into small sticks
A few handfuls of spinach leaves, shredded
2-3 cloves of garlic, crushed
half an onion, finely chopped
750ml chicken stock
250ml veg stock
1/2 teaspoon of ground ginger
Fine egg noodles.

Fry the onion and garlic in a bit of oil or butter, add the diced chicken, carrots and ground ginger. Cook for a few more minutes, moving it all around occasionally. Add the stock and bring to the boil. Turn down to a lowish-moderate heat and simmer (a kind of vigorous simmer, I guess) for around 20 minutes.
Add the noodles and spinach, bring to the boil for another few minutes until the noodles are cooked and the spinach is nicely wilted. Serve it up and get stuck in.
A little bit of soy sauce, diced chilli, black pepper, different kinds of vegetables and any number of other bits and pieces can be added to it to change it up a bit, too!

If you want to make it stretch over days, just take out individual servings of the broth as and when you want it, boiling up each portion and adding the spinach and noodles.

It also goes well as just a broth soup with some bread and the chicken can be substituted for turkey.

Spam, sweet pepper, and beans, fried in soy sauce.

Ingredients
1 bell pepper, cut into cubes
1 200g can of spam, cut into half centimetre cubes
1 tin of three bean salad, drained
1 cup of sweetcorn
3 eggs
Dash of milk
Rich, dark soy sauce (I use Lee Kum Kee’s Premium dark soy)
Olive oil

Whisk the egg and milk until blended, and stick in a microwave for a few minutes until resembling scrambled eggs. Set aside.

Fry the spam and bell pepper in a bit of olive oil until slightly browned. Add the beans, sweetcorn, and eggs with about a tablespoon of soy sauce (add more of less if you like, this is just my preference). Continue frying, stirring regularly, until the beans just start to take on a bit of colour and their shells begin to stiffen a little, and the egg starts to get a nice fried up crust.

Serve with rice, on toast, in a burrito, or however else you think you might like it. It works quite well in toasties with cheese, but then I have weird tastes and I’ll put almost anything with cheese, so don’t necessarily trust me on that.

Spicy cajun bean and chickpea burgers

Ingredients
4 slices wholemeal or seeded bread, processed into breadcrumbs
3 tablespoons sunflower seeds, processed into crumbs (optional)
2 tins of three bean salad, drained
1 tin of chickpeas, drained
1 tin of kidney beans, drained
2 eggs

Spices
3 heaped teaspoons of cajun spice (I use ‘Butchers’ sundries’ cajun glaze)
2 heaped teaspoons of paprika
1/2 teaspoon of ground coriander
1/2 teaspoon of ground black pepper
2 teaspoons of hot chilli powder

Greaseproof paper (optional)

Mix the breadcrumbs and ground sunflower seeds together, divide it into
two and set half of it aside.

In a food processor blend the beans, chickpeas, eggs, and spices up until almost smooth, leaving just the odd little lump of bean and chickpea for texture (go for lumpier or completely smooth if you prefer, this is just my preference). Once you’ve got the mixture how you want, mix half the breadcrumbs/ground seeds into the mix.

Pour the remaining breadcrumb mix onto a large plate and, using your hands, take a golf ball-sized handful of bean mixture  and ball it up. Roll the ball in the breadcrumbs until covered and then squash it down a little into a burger shape and set it aside onto greaseproof paper (this prevents any issues of it sticking to plates or storage box, and allows you to pile them up easily).

Cook them under the grill on mid-high for around 7-8 minutes a side, or until as crisp as you want them to be.