Ingredients 200g dried rice stick noodles 400g chicken breast fillets, trimmed and thinly sliced 3 garlic cloves, crushed 2 eggs, lightly whisked 1/3 cup Asia@Home pad Thai paste 2 tablespoons fresh lime juice 1 bunch chives, chopped 1 ½ cups (85g) bean sprouts 1 bunch coriander leaves picked Lemon wedge, to serve Method Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well. Heat 1 tablespoon oil in large wok over medium-high heat. Add the chicken and garlic, and stir fry until cooked. Push the chicken to the side of the wok. Add the egg and cook without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice. Remove the wok from the heat and toss in the chives, bean sprouts and coriander. Serve with lemon wedges.


1 packet of old el paso soft mini tortillas

Masterfoods lemon, herb and garlic seasoning

white boneless fish

sliced tomatoes

shredded lettuce

shredded cheese

cucumber sicks

vegetable oil



Fry fish in vegetable oil, sprinkle one side only with masterfood seasoning

flip the fish over, cut the fillet in half, lengthways

serve with side garnishes in the mini tortilla


frozen puff pastry, thawed

40grams of butter

3 rashers of bacon

1 large onion, sliced

1/4 cup self-raising flour

300g carton sour cream

3 eggs

1 block halloumi cheese-shredded



Preheat oven to 180c

lightly grease muffin tins and then line with puff pastry

Melt butter in frying pan on medium heat. Saute bacon and onion for 3-5minutes, until bacon is cooked and onion is tender

Add flour to pan and cook, stirring for 1 minute. Remove pan from heat. In a jug whisk together sour cream, shredded halloumi cheese and eggs. Stir into bacon mixture.

Pour mixture into muffin tins lined with puff pastry, add pastry lid to the top and bake for 15 minutes or until cooked (depending on oven)