This is a vegan recipe using whole grains to keep you energised for a busy working afternoon. It only takes 20 minutes to prepare and so is also ideal for a swift week day supper. Cooking the millet with seaweed gives it a subtle savoury flavour. Check out: Clearspring

This recipe serves 2

You need:

250g button mushrooms, halved

Block of smoked tofu, cubed

Small bag of spinach

1/2-1 fresh red chilli, cut into thin rings

1 clove of garlic, finely sliced

1/8 teaspoon of fresh turmeric, finely grated or 1/4 teaspoon of ground dried turmeric

1cm fresh ginger, finely grated (or 1/4 teaspoon of ground dried ginger)

3 tablespoons Tamari sauce

2 tablespoons coconut oil

200g millet

2 teaspoons of dried seaweed of your choice

1 tablespoon black sesame seeds

4 spring onions, sliced into rings

Start by cooking the millet by pouring it into a saucepan with 450ml water, bring to boil and then simmer for 20-30 minutes with the seaweed until cooked (it should be just Al dente!)

In the meantime, place the coconut oil into a large frying pan and heat

Add the chilli, ginger, turmeric and garlic and fry for 1 minute

Add the mushrooms and fry until golden

Add the tofu and Tamari sauce and cook for another few minutes

Throw the spinach into the pan until just wilted

Once the millet is cooked, pour into a bowl, followed by the mushroom mix and top with sesame seeds and spring onion