For the Eggs

• 3 eggs
• 2 tsp chicken bouillon powder
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 1 tsp sesame oil
• Warm water (double the volume of the eggs, i.e. a 1:2 egg-to-water ratio)

For the Minced Pork

• 120 g minced pork
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 1/2 tbsp chilli oil
• 1 tsp cornstarch, mixed with 2 tsp water (cornstarch slurry)

To Serve

• Sesame oil
• Light soy sauce
• 1 spring onion, sliced

Directions

• Crack the eggs into a measuring jug and gently whisk. Pour in double the volume of warm water (heat it quickly in the microwave) for a 1:2 egg-to-water ratio.
• Add all the egg seasonings and whisk again. Strain through a sieve to remove any lumps or bubbles so the texture is as silky as possible.
• Pour into a heatproof shallow bowl and cover with a large heatproof plate.
• Set a shallow heatproof bowl upside down in a wok and pour in enough water to come up halfway. Cover with the wok lid and bring to a boil.
• Carefully place the bowl of eggs on top of the upside-down bowl, cover with a heatproof plate, and steam for 15 minutes on medium-low heat (every hob differs, so it may take a few tries to nail the texture).
• Meanwhile, fry the minced pork with its seasonings and the cornstarch slurry until cooked and crispy.
• When the timer is done, turn off the heat and let the eggs sit in the wok another minute to stabilise the temperature. If the centre is jiggly, they are ready.
• Top the steamed eggs with the minced pork. Serve with sesame oil, light soy sauce, and spring onions.

From Xiengni on Instagram. You can sub the pork for fried aubergine or veggie sausages.

Ingredients

• 1¾ lb (780 g) chicken breast, diced into small pieces
• 7 oz (200 g) puff pastry (1 serving per pie)

Butter Chicken Base Sauce

• 1½ cups protein-boosted milk
• ¾ cup (250 g) Greek yogurt
• 6 tbsp (170 g) tomato paste

Butter Chicken Spice Mix (or use a store-bought butter chicken paste)

• 2 tbsp (12 g) curry powder
• 1 tbsp (6 g) garam masala
• 1 tbsp (6 g) ground cumin
• 2 tsp ground ginger
• 2 tsp garlic powder
• 1.5 tsp salt
• 1 tsp turmeric

Directions

• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the butter chicken base sauce and the spices.
• Add the diced raw chicken to oven-safe containers.
• Divide the sauce evenly among the containers.
• Top each with a square of puff pastry and cut a small slit in the top to let steam escape.
• Brush the pastry with beaten egg.
• Place the containers on a baking sheet to catch any overflow.
• Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbling (chicken should reach 165°F / 74°C).
• Let stand 5 minutes before serving. Caution: the containers will be hot.

Serves 4, about 510 cal / 53 g protein per serving. From Better Cheat Meals on Instagram.

Cowboy Butter

• 1 stick (1/2 cup) unsalted butter
• 2 tsp paprika
• 1/2 tsp cayenne
• 1 tsp chili flakes
• 2 cloves garlic, crushed
• 1 tbsp Dijon mustard
• 1 tbsp chopped chives
• 1/2 tbsp chopped parsley
• Zest and juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper

Steak

• Ribeye, sliced into large bite-sized pieces
• Salt and black pepper

Directions

• Make the cowboy butter: melt the butter in a stainless steel pan over low heat. Whisk in the paprika, cayenne, chili flakes, garlic, Dijon, chives, parsley, lemon zest and juice, salt, and pepper until combined. Remove from heat and hold at room temperature.
• Season the ribeye pieces heavily with salt and pepper. Sear on all sides in a hot stainless steel pan until well browned.
• Remove the steak from the pan and toss to coat in the cowboy butter.
• Serve with mashed potatoes and caramelized or fried onions.

From Dwight Smith on Instagram.

For the Chicken Tacos

• 250 g chicken mince
• 50 g breadcrumbs
• 1 egg
• 50 g parmesan (plus extra for topping)
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper
• 8 mini tortillas
• 125 g mozzarella
• 1 tbsp olive oil (for frying)
• 60 g rocket (arugula)
• Squeeze of lemon juice
• 1 tsp olive oil (for the salad)

For the Tomato Sauce

• 1 onion, diced
• 2 cloves garlic, minced
• 400 g can chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp sugar
• 1 tsp oregano
• Salt and pepper

Directions

• Heat the olive oil in a pan over medium heat. Saute the diced onion for 5 minutes until soft, then add the garlic for 1 minute. Stir in the tomato puree, tomatoes, oregano, sugar, salt, and pepper. Simmer on low heat.
• Mix the chicken mince, grated parmesan, breadcrumbs, egg, garlic powder, oregano, Italian seasoning, salt, and pepper until well combined.
• Spread about 1 tablespoon of the chicken mixture onto one side of each mini tortilla in a flat layer.
• Heat olive oil in a large pan over medium-high heat. Place 2-4 tortillas chicken-side down and press gently. Cook for 3-4 minutes until golden and crispy, then flip.
• Spread the tomato sauce thinly on top, add the mozzarella and parmesan, add 1 tbsp water, and cover with a lid to melt the cheese.
• Remove from the pan and repeat with the remaining tortillas. Toss the rocket with olive oil and lemon juice, then top each taco with the rocket and extra parmesan.

From Holly Dingwall (foodieholly) on Instagram.