Mrs Crunch’s colourful and nutrient-rich recipes to bring some sunshine into your family’s life during the lockdown – The Sun

BRITISH summer time officially begins today but being under lockdown means it’s harder than usual to get time outside.
To bring some early sunshine into our lives, here are three bright and easy recipes for you to try from Packed with rainbow-bright fruit and veg, these nutrient-rich meals will have the whole family looking sunny side up.

Oriental stir fry – £2.86 per serving (serves four)

Preparation time: 5 minutes.

Cooking time: 10 minutes (plus 10 minutes to marinate).


  • 400g lean lamb leg steaks, cut into stir-fry strips
  • 2 tbsp freshly chopped flat-leaf       parsley
  • 2 tbsp light soy sauce

For the marinade:

  • 1 large garlic clove, peeled and       finely chopped
  • 90ml Worcestershire sauce
  • ½ tsp dried chilli flakes
  • 1 tsp Chinese 5-spice powder
  • 30ml runny honey
  • 2 tsp rapeseed oil
  • 1 piece fresh root ginger (use a      2.5cm piece peeled and      finely chopped)

For the stir-fry:

  • 300g stir-fry vegetables
  • 400g fresh egg noodles
  • 2 pinches salt
  • 2 pinches pepper

METHOD: Mix all the marinade ingredients together in a shallow bowl. Add the lamb, stir to coat, cover and set aside for 10 minutes.

Heat the oil in a large, non-stick frying pan or wok, remove the lamb from the marinade (reserve the marinade) and stir-fry for 3-4 minutes, tossing frequently.

Add the reserved marinade, the stir-fry ingredients and noodles, toss gently and cook for a further 2-3 minutes. Season if required.

Garnish with the parsley and soy sauce and serve.

Wonky stuffed peppers – 63p per serving (serves seven)

Preparation time: 5 minutes.
Cooking time: 20 minutes.


  • 1 bag wonky peppers
  • 400g cherry tomatoes
  • 1 drizzle olive oil
  • 2 pinches salt
  • 2 pinches pepper
  • 1 small handful basil leaves
  • 200g feta cheese

METHOD: Preheat the oven to 200C. Prepare each pepper by slicing a tiny piece off the bottom so it sits upright. Slice through the top on the horizontal so that the lid resembles a cap. Keep the stalk on and set aside.

Remove the seeds from the peppers and set aside with the lids.

Slice the cherry tomatoes in halves or quarters. Pop them into a medium-sized mixing bowl. Add a good drizzle of olive oil, season with salt and pepper and mix well to combine. Scatter basil leaves over the tomatoes and mix through.

Crumble the feta over the tomatoes and very gently mix together. Spoon the tomatoes and feta mixture into the prepared peppers and place on a baking sheet, then top with the reserved tops. Drizzle the peppers with a little olive oil.

Bake the peppers on the middle shelf for 15-20 minutes until blistered, softened and slightly charred but still standing upright.

Serve warm with peppery salad.

Jewelled Rice Salad – £1.30 per serving (serves six)

Preparation time: 15 minutes.

Cooking time: 2 minutes (plus 1 hour for chilling.)

  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 6 tbsp mixed fresh herbs, finely  chopped
    500g long-grain rice, microwaveable   for speed
  • 4 spring onions, trimmed and finely  chopped
  • 1 large red chilli, deseeded and finely chopped
  • ½ mango, peeled, stone removed and flesh diced
  • 75g dried apricots, finely   chopped
  • 75g dried cranberries
  • 100g pomegranate seeds

METHOD: Mix the oil, lemon juice and fresh herbs together in a large serving bowl. Season to taste.

Cook all the rice according to the instructions on the pack. Pour the hot rice into a serving bowl and mix well. Leave until cool then cover and chill in the fridge for an hour.

When the rice is cold, add the spring onions, chilli, mango, apricots, cranberries and pomegranate seeds to the bowl and mix well.

Season again to taste with more lemon juice, salt and pepper. Serve at room temperature

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