Miso Noodle Salad

Lay the cucumber flat on your chopping board and use a rolling pin to bash it so that it splits and breaks up

Tip: Wear an apron and lay a tea towel over the cucumber as the juices splatter!

Cut the broken cucumber into rough, bite-size pieces

Boil a kettle (used in step 3)

Peel and chop (or grate) the garlic very finely

Peel the ginger (scrape the skin off with a teaspoon) and chop (or grate) it very finely

Mix the cucumber, garlic, ginger, chilli flakes (can't handle the heat? Go easy!), a pinch of sugar and 2 tsp (3 tsp) salt in sieve over a bowl

Meanwhile, break the noodles in half and add them to a pot of boiled salted water on a high heat

When boiling, reduce the heat to low and cook for 6-8 min or until cooked through with a slight bite, loosening with a fork

Once cooked, drain them under cold water and set aside

Meanwhile, cut the pepper(s) into 1cm strips, scraping out the pith and seeds with a teaspoon and discarding

Cut each mushroom into wedges

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the pepper and mushroom

Cook on a high heat for 8-10 min until they've started to char

Tip: This makes them smoky

Meanwhile, add the miso paste and honey to a very large mixing bowl with 1 tbsp (2 tbsp) boiled water and whisk thoroughly to combine

Chop the coriander finely, including the stalks

Slice the spring onion(s) finely, discarding the root ends

Add the cold noodles to the miso dressing, along with the cucumber (discarding the collected water), spring onions, coriander, pepper and mushrooms

Toss to combine thoroughly