Chef, writer and one half of sister duo Hemsley + Hemsley, has just released her first solo cookbook . All of the recipes are quick and simple to make, with ingredients you'll find at home. Here are two of our favourites...
Monday Miso Noodle Soup
10g (about 8 tablespoons) seaweed, such as dulse or arame
330g buckwheat noodles
1 tablespoon coconut oil
3cm piece of ginger, finely chopped or grated
3 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped (or to taste)
1 bunch of spring onions, sliced
200g shiitaki mushrooms, roughly sliced
1.2 litres stock/bone broth or water
4 eggs, at room temperature
1 cabbage (400g), shredded
Miso Stir In
2 tablespoons miso paste
1 tablespoon hot water
Juice of ½ lemon
1. Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.
2. Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6-8), then drain, rinse with cold water to stop them cooking and set aside.
3. Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for 2 minutes, stirring occasionally.
4. Add the mushrooms and cook for 3-4 minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for 2 minutes and then add the cooked noodles back to the pan to heat through for 1 minute before removing from the heat.
5. While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for 6 ½ minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.
6. Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the 'miso stir-in' in a small bowl and stir through the soup.
7. Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.
Use It Up
Any cabbage will do here, or swap it for pak choi, broccoli or any leafy greens, and use any mushrooms you have.
Makes 8 pancakes
2 ripe bananas (total 200g), peeled
100g quinoa flakes
180ml any milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1½ teaspoons baking powder
A tiny pinch of sea salt
2 teaspoons maple syrup
1½-2 tablespoons coconut oil, for frying
1. Place all the ingredients for the pancakes (except the oil) in
a blender or food processor and whizz for about 30 seconds. Alternatively, mash the bananas with a fork and mix in a jug with all the remaining ingredients.
2. Melt a little of the coconut oil in a large frying pan on a high heat.
3. Spoon about 3 tablespoons of the batter into the pan and use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium and leave the pancakes to set for 1½ minutes. When they start to bubble, flip each one over and cook for 1 minute on the other side.
4. Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made eight pancakes. Place the pancakes on a plate in a low oven to keep warm while you make the rest.
5. Serve as is or add your favourite toppings.
100g mixed berries, a spoonful of natural yoghurt, crushed pistachios and a drizzle of maple syrup or 2 apples, grated, a sprinkling of cinnamon and a spoonful of toasted flaked almonds
Use It Up
This recipe is ideal for when you have a bowl of really ripe bananas that need using up!
Melissa will be speaking at The GLAMOUR Beauty Festival 2018. From 9th-11th March the beauty pages of GLAMOUR will spring to life at London's Saatchi Gallery, with treatments, celebs and a free goodie bag worth over £180! Get your tickets on