John Torode and Lisa Faulkner served up a tasty one pot teriyaki salmon and noodles with baked kale crisps on John and Lisa’s Weekend Kitchen.

The ingredients are: 100g dried egg noodles, 750 ml boiling water, 1 stock cube, 50ml Teriyaki sauce, 2 salmon fillets, 1 bok choy, quartered lengthwise , A little sesame oil and 3 spring onions, whites greens separated and thinly sliced.

To garnish: Handful of bean sprouts and Red chilli, finely chopped.

For the kale crisp: Several big handfuls of kale , Tiny amount of oil, Salt and pepper.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.