Pesto Eggs, Chilli Noodles, and Katsu Fish Sticks: Caught Snackin' Quick and Hearty Recipes

Pesto Baked Eggs Dip a piece of bread into these sensational eggs and relax.

Prepare 5 minCook 12 minServes 2

50g mozzarella, grated2 tbsp vegetarian green pesto2 eggsSalt and black pepper½ tsp chilli flakes2 thick slices of sourdough2 tbsp olive oil between two ovenproof ramekins, garnish each with a tablespoon of pesto, then crack an egg into each. Season with salt, pepper and chili flakes, then bake for 12 minutes, until the egg is cooked but the yolk is still runny.

Meanwhile, brush each slice with sourdough olive oil and grill in a dry skillet over medium-high heat for two minutes on each side. Season the grilled sourdough, then cut it into soldiers.

Serve the pesto-cooked eggs, hot from the oven, with the sourdough soldiers for dipping.Five minutes Noodles in chilli oil Prepared in five minutes, eaten in five seconds.

Preparation 10 minCooking 5 minServes 2

150g thick udon noodles1 tbsp chilli flakes1 clove garlic, peeled and very finely chopped1 tbsp sesame oil1 tbsp chilli oil1 tbsp sesame seeds mixed1 tablespoon light soy sauce3 tablespoons vegetable oilSalt and pepper

For serving (all optional)Choi steamer packet1 spring onion, trimmed and sliced1 red chili, finely chopped

Cook udon noodles according to package directions, then drain.

In a medium bowl, combine thechili flakes, garlic, sesame oil, chili oil, sesame seeds and soy sauce. Heat the vegetable oil in a small saucepan over medium heat for two minutes, then pour the hot oil over the chili mixture and stir to combine. Add cooked noodles and toss until well coated.

Serve in bowls with steamed bok choi and sprinkle with spring onions and red chili, if desired.

Fish finger katsu curry

Flaky fish sticks topped with an aromatic and creamy katsu curry. Vibes for days. Need I say more?

Prepare 15 minCook 15 minServes 2

6 fish sticks120 g rice jasmine

For the katsu curry sauce1 tablespoon vegetable oil½ onion, finely chopped75 g carrots, diced2 cloves garlic, peeled and chopped very finely1 teaspoon garlic peeled and finely grated fresh ginger1 tsp garam masala½ tsp ground turmeric2 tbsp honey1 tbsp soy sauce400ml vegetable stockSalt and black pepper

To serve (all optional)CorianderSeeds sesame leavesSpinach leavesHead lettuce leavesRaw carrot ribbons

Heat oven to 230C (210C fan)/450F/gas ovenproof and cook for 12 minutes.

Meanwhile, heat the oil in a skillet over low-medium heat, then s Sweat the onion, carrot, garlic and ginger with the garam masala and turmeric for five minutes. Stir in the honey and soy sauce, then add the broth. Increase the heat, bring the sauce to a boil, then lower the heat and cook for 10 minutes, until the sauce has thickened. If you prefer a smoother sauce, use an immersion blender to achieve a silky consistency. Taste and season accordingly.

Meanwhile, cook the rice according to packet instructions.

Serve fish sticks with a mound of rice and the katsu curry sauce generously dolloped on top. Sprinkle with cilantro and sesame seeds, if desired, and/or a side salad to...