The basis for this meal is the Hoisin sauce. This is primarily made from combining Hatcho Miso, which is a richly flavoured soya miso paste with other key flavours. These are: Peanut Butter, Molasses, Sesame Oil, Brown Rice Vinegar, Chilli and Chinese Five Spice.

This recipe makes enough for 2 rounds of marinade. We made around 20 small Turkey Skewers with roughly half the paste. We chose turkey rather than pork, which is usually the meat of choice for Hoisin seasoned dishes. This is because turkey is a leaner, healthier meat.

Of course if you only eat fish or are vegetarian then this paste will work equally well as a marinade for salmon, halloumi, tofu or mixed vegetables. The concentrated paste can be stored in the fridge for around 2-3 days.

The skewers can be grilled or barbecued as you wish. Devised and cooked by Caroline Fernandes.

Ingredients:

For the Hoisin Sauce
• 2 Tbsp Molasses
• 2 Tbsp Hatcho (Soya) Miso.
• 6 Tbsp Smooth Peanut Butter (unsalted)
• 2 large cloves of garlic or 2 tsp of garlic paste
• 4 Tbsp Brown Rice Vinegar
• 3 Tbsp Sesame Oil
• 2 Tbsp Ketchup
• 1 heaped Tbsp of Coconut Sugar
• 1 heaped tsp Chilli Powder
• 1 heaped tsp of Chinese Five Spice
• 1 tsp ginger paste or freshly minced ginger

  For the Skewers

• 500g of Turkey Steaks (pack of 4 steaks)
• 20 Small Bamboo Skewers, soaked in cold water
• 1 Green Pepper
• 1 Orange/Yellow Pepper
• 150g of Small Chestnut Mushrooms

  For the Egg-fried Rice

• 130-150g Frozen or fresh Broad Beans
• 3-4 Spring Onions, sliced into long strips
• Sesame Oil for frying
• 2 Medium Eggs
• Optional: Black Pepper, to taste
• Optional: Soya Sauce/Tamari, to taste