Recipes from It's All Easy, by Gwyneth Paltrow

SINGAPORE RICE NOODLES

SERVES 4

100g thin rice noodles

4 tablespoons peanut oil

2 tablespoons toasted sesame oil

1 medium onion, thinly sliced

½ cup finely chopped broccoli

½ cup chopped green beans

½ cup fresh or frozen peas

200g firm tofu, cut into 1cm pieces

1 teaspoon madras curry powder, or more to taste

1 large egg

¼ cup tamari

2 spring onions, thinly sliced

¼ cup chopped fresh coriander

Salt, if desired

Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

Meanwhile, heat a wok or large non-stick sauté pan over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 more minutes. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu and another tablespoon of peanut oil to the pan. Sauté over high heat until the vegies are just cooked through and the tofu is beginning to brown (about 2 minutes). Transfer the vegies and tofu to the bowl with the onion.

Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder and 2 tablespoons of water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tablespoon of peanut oil and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles. Add the the bowl of vegetables and tofu, tamari, spring onions and coriander and stir everything to combine.

Taste for seasoning, add salt if necessary, and serve.

TIKKA MASALA ROAST CHICKEN

SERVES 4

2 garlic cloves, very finely grated or minced

1 thumb-sized piece fresh ginger, peeled and very finely grated or minced

1 tablespoon tomato paste

¼ cup whole-milk yoghurt

1 teaspoon garam masala

1 teaspoon tandoori spice

1½ teaspoons salt

2 tablespoons olive oil

1 whole chicken (about 1.5 to 1.8kg ), spatchcocked or butterflied

Preheat the oven to 200C.

In a medium bowl, whisk the garlic, ginger, tomato paste, yoghurt, garam masala, tandoori spice, salt and olive oil.

Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.

Place the chicken on a wire rack over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour and 15 minutes. Check after 40 minutes and, if the chicken is browning too much, cover with foil.

Let rest for at least 10 minutes before carving.