Easy Home Recipes

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 egg white
• 1 tbsp cornflour , plus 1 tsp extra
• 350g fragrant Thai rice
• thumb sized knob of root ginger
• 1 red pepper
• 1 shallot
• 1 garlic clove
• 1 red chilli (optional)
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• juice 1 lime
• handful basil leaves

Method

• STEP 1
  Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
• STEP 2
  Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
• STEP 3
  Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
• STEP 4
  Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Ingredients

For the cake

• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Method

• STEP 1
  Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
• STEP 2
  Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
• STEP 3
  Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
• STEP 4
  Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• STEP 5
  Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
• STEP 6
  While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• STEP 7
  Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• STEP 8
  Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
• STEP 9
  Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
• STEP 10
  Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.