BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Vegan Buddha bowl
Fruit and vegetables
2 small dried bird’s-eye
chillies
½
lime
, juice only
1
garlic
clove
50g/1¾oz
beansprouts
150g/5½oz
green beans
, sliced
½ head of curly
lettuce
, leaves separated
60g/2¼oz
radishes
(3–4
radishes
), cut into thin julienne strips
1
carrot
, peeled and cut into thin julienne strips
½
cucumber
, cut into thin julienne strips
1 small fresh red
chilli
, finely sliced
2–3 sprigs of
fresh coriander
½
lime
, cut into 2 wedges
Tins, packets and jars
2 tbsp
peanut butter
(smooth or crunchy)
150ml/5fl oz full-fat
coconut milk
Cooking ingredients
50g/1¾oz raw, skinned
peanuts
, chopped
2 tbsp
tamari
1 tbsp
brown sugar
Dairy, eggs and chilled
200g/7oz
tempeh
, cut into 2cm/¾in squares
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
