FAMILY FUEL

With the new academic year almost upon us, the whole family need to fuel their bodies and brains - and with these wholesome, fussfree dishes from Claire Thomson, even the busiest of households can eat well every day

- SARAH HAMILTON-WALKER

COLD UDON GINGER NOODLES

Serves 4 Takes 20-25 minutes

"If you asked my kids what their favourite packed lunch was, all three would say cold noodles. They are the antidote to the endless run of sandwiches. Shichimi togarashi is an essential Japanese seasoning and is available online and in bigger supermarkets."

INGREDIENTS

• 400g/14oz udon noodles

• 2 tbsp vegetable or sunflower oil

• 2 tsp sesame oil

• 3 tbsp sesame seeds, lightly toasted

• 1 tbsp dark soy sauce

• 2 tsp rice vinegar

• 1 tsp dark brown soft sugar

• 2 tbsp finely grated ginger root

• 1 clove garlic, crushed

• 3 tbsp sesame paste or tahini

• 1 cucumber, peeled and cut into thin strips or slices

• 1/2 bunch of spring onions, thinly sliced

• 2-3 tsp shichimi togarashi (optional)

1. Cook the noodles according to the packet instructions. Drain, then cool them under running cold water. Drain again, then douse with the vegetable oil to prevent them from sticking.

2. In a small bowl, whisk together the sesame oil, sesame seeds, soy sauce, rice vinegar, sugar, ginger, garlic and sesame paste or tahini to make the dressing. Add the dressing to the cold noodles and mix well.

3. Serve the noodles topped with the cucumber and spring onions and sprinkle over the shichimi togarashi, if using.

GARLIC BREAD & MUSHROOMS BAKED WITH CREAM & HAZELNUTS

Serves 4 Takes 40-45 minutes

"Garlic bread gets a swift demolition in my household. The butter, once molten, must turn the slashed baguette a bright, grassy green, and you must also be able to smell its presence in the kitchen, even with the oven door shut.

"Large, feathery-gilled Portobello or field mushrooms, when given the same amount of herby, garlic butter, are also a treat.