Quick, dry n hot noodles

egg noodles cooked and drained so that the water has evaporated
1 onion
mixed crunchy veg (carrots, peppers, pakchoi, mushrooms etc) cut into strips
Prawns or chicken (or neither!)
soy sauce
sesame oil
1 clove garlic, sliced
1 inch ginger, peeled and grated
1 red chilli chopped
1 lime
2 spring oinions sliced lengthways
handfull peanuts
sprinkling nori flakes (optional)
sprinkling of chilli powder

First put the peanuts, chili powder, and nori flakes into a mortar and pummel untul roughly crushed - put to one side. If using chicken - brown in a little olive oil on a medium heat. Add the oinion and fry until soft. turn the heat up and add all the veg, stir frying continuously. add the garlic, ginger and chilli stir for 1 min. Add a couple of good slugs of soy sauce. If using the prawns add them now and stir for 1 minute if thawed or longer if frozen. add a tablespoon of sesame oil to the noodles then add these to the pan. Stir it all together until heated through and is a fairly dry constistency. divide into bowls then sprinkle each with spring onions, crushed chilli peanuts and a good squeeze of lime juice. add more soy to taste.

really simple crunchy herby baked fish

1 fillet of white fish per person
4 slices of stale white bread
1 clove garlic
herbs (parsley, chives, basil or whatever you fancy)
inch cube of parmesan (end will do)
juice of half lemon
tablespoon of good olive oil

Drizzle of oil in a roasting tin - place fish on top with a squirt of lemon and some seasoning. put all the other ingredients (incl olive oil and lemon juice) in a blender and woosh until fine breadcrumbs. Pile the crumbs on top of the fish so that it's completely covered in a thick ish layer. Bake in a moderate oven for 20-30 minutes. It wants to be golden but you can put it under the grill if its not quite there. Serve with chunky chips or baby new potatoes with green veg or salad.

Rosie's Spanish Jambalaya (dubious spelling!!)

Chicken thigh or breast diced
Chorizo (best)
an onion chopped roughly
1 each of red, yellow and green peppers
1 litre chicken stock
2 teaspoons hot smoked paprika
Brown basmati rice
tablespoon tomato puree
few cherry tomatoes

Begin by frying the chorizo in only a tiny bit of oil for a few minutes. next turn the heat up and brown the chicken in the chorizo oil, then add the onion. Fry for a few minutes then turn the heat to moderate and add the peppers. After about ten minutes add the rice, stir fry everything for 3 or 4 mins then add half the stock, the tomato puree and paprika. allow to simmer until all the water has evaporated but take care that it doesn't burn, then test the rice and if not cooked add more stock. of the stock runs out but the rice still isn't cooked continue to add boiling water in small amounts until the rice is done. About 5 minutes from the end add the tomatoes and if you like it hotter add a couple of dashes of tabasco. Season to taste and serve with green salad.

way too yummy macaroni cheese

Ingredients:
Macaroni
Fairly runny cheese sauce
Grated cheddar and parmesan
tomatoes
bacon or chorizo (optional)
hot smoked spanish parika

Par-boil the macaroni. Make the cheese sauce quite runny because it'll dry out considerably in the oven. Drain the pasta and stir in the sauce - season as required. pour into a tin or cermamic dish. arrange tomatoes and chorizo if your using it on the top then sprinkle on cheese and paprika. Bake in a fairly hot oven for about 30 minutes or until nicely brown. If you prefer it a bit more saucy I would try baking for only 15mins and then grilling the top.