Ingredients

• Beef, vegetables and noodles

  450 g lean ground beef

  about 90% lean; keep refrigerated until cooking

• 280 g plain instant ramen noodle cakes

  about four 70 g cakes, excluding seasoning packets; choose a 2-3 minute type

• 350 g broccoli florets

  trimmed weight; washed and cut into small 2 cm pieces

• 3 scallions

  washed; whites and light-green parts chopped, dark-green tops thinly sliced and kept separate

• 3 cloves garlic

  peeled and finely minced

• 15 g fresh ginger

  peeled and finely grated

• 1 tablespoon neutral cooking oil

  such as canola or sunflower

• Sauce and cooking liquid

  4 tablespoons reduced-sodium soy sauce

  60 ml; not dark soy sauce

• 1 tablespoon maple syrup

• 1 tablespoon unseasoned rice vinegar

• 500 ml water

  plus up to 120 ml extra if needed, added in 30 ml splashes

• To finish

  2 teaspoons toasted sesame oil

• 2 teaspoons toasted sesame seeds

Directions

1. Prepare before heating the pan

   Prepare before heating the pan. Cut the washed broccoli into small, even florets about 2 cm (3/4 inch) across. Mince the garlic, grate the peeled ginger and prepare the scallions, keeping the dark-green tops separate. In a small bowl stir together the reduced-sodium soy sauce, maple syrup and rice vinegar. Measure 500 ml water and keep a little extra nearby. Set aside the noodle seasoning packets; they are not used.

2. Brown the beef

   Brown the beef. Heat the neutral oil in the deep pan over medium-high heat. Add the beef and spread it out. Leave for about 2 minutes to develop some colour, then break into small crumbles and cook, stirring, for another 4-6 minutes. Cook ground beef to 160°F (71°C), checked with a food thermometer in several compact portions without touching the pan; colour alone is not a safety check. If there is a large pool of rendered fat, carefully spoon off the excess, leaving a thin coating.

3. Add the aromatics

   Add the aromatics. Reduce the heat to medium. Stir the garlic, ginger and the white/light-green scallion pieces into the beef. Cook for about 1 minute, stirring continuously, until fragrant. Keep the garlic pale golden rather than dark brown.

4. Start the broccoli

   Start the broccoli. Pour in the mixed sauce and 500 ml water, then add the broccoli. Stir, bring to a steady simmer and cook uncovered for 2 minutes. The broccoli should begin to brighten but still feel firm; it will continue cooking with the noodles.

5. Cook the noodles in the pan

   Cook the noodles in the pan. Nestle the dry noodle cakes into the simmering liquid, breaking them into halves only if needed to fit. Cover for 1 minute, then uncover and turn them with tongs. As they soften, gently separate the strands and toss with the beef and broccoli for another 2-3 minutes, or until cooked through. Add extra water in 30 ml (2 tablespoon) splashes only if the pan becomes dry before the noodles soften. If the noodles are ready but liquid still pools, toss over medium-high heat briefly until the sauce coats the strands. Do not keep reducing once the noodles are tender.

6. Finish and serve

   Finish and serve. Turn off the heat. Add the toasted sesame oil and toss through. Scatter the reserved scallion greens and toasted sesame seeds over the noodles, then divide between four bowls. Serve immediately; the noodles continue taking up sauce as they stand.

Ingredients

• Fish and vegetables

  1½ lb salmon fillets

  similar center-cut pieces, pin bones removed

• 1 lb green beans

  trimmed and dried

• 1 medium red onion

  cut into narrow wedges

• 1½ tbsp olive oil

• ¾ tsp fine salt

• ¼ tsp black pepper

• Glaze and finish

  2 tbsp honey

• 1½ tbsp lemon juice

• 1 tsp Dijon mustard

• 3 cloves garlic

  finely grated

• 1 tbsp flat-leaf parsley

  chopped

Directions

1. Give the vegetables a head start

   Heat the oven to 425°F (220°C). Line a large rimmed tray with oven-safe parchment. Toss the green beans and onion with the olive oil and half the salt and pepper. Spread in one layer and roast for 10 minutes.

2. Prepare the fish and glaze

   Pat the salmon dry with paper towels and season with the remaining salt and pepper. In a small bowl, stir together the honey, lemon juice, Dijon and grated garlic. Keep this mixture separate from the raw fish until brushing.

3. Add the salmon

   Move the vegetables toward the edges with clean tongs. Put the salmon skin-side down in the center, leaving space between pieces. Brush all the glaze over the fish. Roast for 10–14 minutes, checking early for thinner portions. Continue until the thickest part of each fillet reaches 145°F (63°C). Remove finished pieces individually if necessary.

4. Finish and serve

   Check that the beans are tender enough for your preference; return the vegetables to the oven briefly if needed after removing the fish. Scatter parsley over the salmon and serve with the beans and onion. Discard utensils or wash them thoroughly if they touched raw fish before using them for serving.

Ingredients

• Chicken and potatoes

  1½ lb boneless skinless chicken thighs

  opened out flat

• 1 lb baby potatoes

  quartered into similar pieces

• 1½ tbsp olive oil

• ¾ tsp fine salt

• ½ tsp black pepper

• Pan sauce

  4 cloves garlic

  finely chopped

• 1 tsp dried thyme

• ¾ cup low-sodium chicken broth

• 4 oz baby spinach

  washed and dried

• 2 tbsp lemon juice

• 1 tsp fresh thyme leaves

  optional garnish

Directions

1. Start the potatoes

   Put the quartered potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 7–9 minutes, until the outside softens but the centers still resist a knife. Drain well. While they simmer, pat the chicken dry and season both sides with the salt and pepper.

2. Brown the chicken

   Heat the olive oil in a large skillet over medium-high heat. Lay the thighs flat and cook for 5–6 minutes on the first side without moving them, then turn and cook for 3 minutes. Work in batches if necessary. Transfer to a clean plate; the chicken may not be cooked through yet.

3. Finish gently with potatoes

   Lower the heat to medium. Add the drained potatoes and cook for 3 minutes, turning gently. Stir in the garlic and dried thyme for 30 seconds, then pour in the broth and scrape up the browned bits. Return the chicken and its juices. Cover and simmer gently for 7–10 minutes, until the potatoes are tender and every thigh reaches 165°F (74°C). Add a small splash of water if the pan becomes dry.

4. Wilt the spinach and add lemon

   Move the cooked chicken to a clean serving plate and rest for 5 minutes. Stir the spinach into the skillet until wilted, about 1–2 minutes. Take the pan off the heat and stir in the lemon juice. Return the chicken to the pan juices, scatter the optional fresh thyme and serve.