Serves 4
Preparation time: 40 minutes
Marinating time: 4 hours
Cooking time: 10 minutes

Method:

1. Combine the soy sauce, rice wine, vinegar, garlic and grated ginger in a shallow, non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
2. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes, then drain well.
3. Heat half the oil in a large wok or frying pan. With a slotted spoon add the tofu (reserving the marinade) in batches and fry until golden. Remove and set aside.
4. Heat the remaining oil, add the sliced ginger and chilli and stir-fry for 30 seconds. Add the baby corn and mushrooms and stir-fry for 2 minutes more. Add the sugar snap peas and spring onion and cook for 1 minute, then add the choy sum and reserved marinade. Toss together for 1–2 minutes over heat. Return the tofu to the wok and toss to combine and heat through.
5. Place the noodles in bowls and top with the vegetables and marinade liquid.

Makes 12 slices
Soaking time: 30 minutes
Preparation time: 10 minutes
Cooking time: 45-60 minutes

Method:

1. Place the rolled oats in a bowl, pour over the milk and soak for 30 minutes.
2. Preheat oven to 180C (350F/Gas 4).
3. Sift the flour and baking powder into a large bowl and stir in the rolled oats mixture, the dried fruit, sugar, spices and honey, mix well.
4. Spoon the mixture into a non stick 900g (2lb) loaf tin (or brush the tin with oil to prevent sticking) and level the top and sprinkle with the walnuts. Bake for 45 minutes-1 hour, or until the loaf is golden brown and a skewer inserted into the loaf comes out cleanly.
5. Allow the loaf to cool a little in the tin before turning it out onto a wire rack to cool completely. The loaf will store for several weeks if wrapped in foil and kept in an airtight container.

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

1. Cook the rice in a large saucepan of boiling water for 25 minutes, or until tender. Drain well. Spread out in a single
layer over two baking trays and set aside to cool completely.
2. Meanwhile, heat half the oil in a large non-stick wok or frying pan over medium heat. Whisk the eggs until frothy. Pour into the wok and swirl to cover the base. Cook for 2 minutes, or until the egg is set. Carefully loosen the edges, turn out onto a board and allow to cool. Roll up the omelette and cut into thin strips. Set aside.
3. Heat the remaining oil in a wok over high heat. Add the chilli, garlic and ginger and stir-fry for 30 seconds. Add the capsicum, corn, cabbage and peas and cook, tossing, for 2 minutes. Add the cooled rice and toss until heated through. Add the sliced omelette (reserving a few slices for garnishing), the bean sprouts, spring onions, soy sauce and kecap manis, and toss to combine.
4. Transfer fried rice to a serving dish, and serve garnished with the cashew nuts and reserved omelette slices, and drizzled with a little extra kecap manis, if desired.