Lighter, brighter meals as summer approaches

As summer approaches we lighten up the food both in the restaurant and at home. I need this to happen too as I’m in training again for the Camino next month. This time four of us are walking from Finisterre to Santiago and, as usual, all of them are fitter than me, but I’ll be grand. The lure of the food in the next village always gives me an incentive.

I rarely cook stir-fries. In fact I can be a bit judgmental about them. I know in the proper hands they can be wonderful. I’ve just never had an amazing one. In fairness, they are a logical thing to cook for the family as it’s easy to get pre-prepared meat and vegetables, and if it keeps the kids happy, everyone is happy.

I recently cooked this one at home and everyone loved it. Ketjap manis is a thick sweet soy sauce from Indonesia and I’m a massive fan. It’s available in Asian shops, but if you can’t get it, substitute thick teriyaki sauce instead. You can use pork or chicken, or omit the meat altogether and just use more vegetables. I really like the combination of pak choi and cashew nuts, and who doesn’t like those crowd-pleasing Asian flavours?

I’m using hake for the next dish, but you can use almost any fish. It’s very important to have a tight seal of foil over the tray or dish as this ensures the fish will steam in the delicious gingery vapours. I serve this in the tray, no messing around, just dig in.

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Three simple, seasonal recipes for Easter Sunday

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Paul Flynn: Three versatile, seasonal and delicious recipes

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I’m sneaking a bit of my beloved Spain into this soup that is full of nuance and depth. This is tomato soup’s duskier, more interesting cousin. The chickpeas bulk it up but don’t dominate. It’s all about bringing out the best in very simple ingredients. The quantities of these ingredients all add up to three healthy portions.

Recipe: Ketjap manis pork with sweet potato, pak choi and cashews

Recipe: Soy steamed hake with gingered vegetables

Recipe: Chickpea and smoked tomato soup