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Few dishes are more uplifting on a chilly, early spring evening than a big bowl of steaming ramen: basically, noodles cooked in a tastebud-tantalising broth packed with punchy Asian flavours, on the table in less than 20 minutes.

I've topped this ramen with broth-poached eggs for extra-added creaminess and a protein boost; if, however, you'd prefer a vegan version, use vegetable stock, omit the eggs and add cubes of firm silken tofu instead. White miso – a fermented paste made from rice, barley and soya beans – is readily available in Asian supermarkets and, increasingly, high street supermarkets too. It has a mild umami flavour with a mellow, nutty, almost creamy sweetness; once you've tried it, you'll wonder where it's been all your life. Similarly, Sriracha Sauce is easy to get your hands on – go easy, though, because not all Srirachas are equal; some of them are hot enough to make your eyes water for days on end... you have been warned.

Ingredients

2 tbsp butter
4 cloves garlic, peeled and crushed
1 tablespoon fresh ginger, peeled and finely chopped
2-3 teaspoons (depending on personal taste) Sriracha or hot chilli sauce
600ml chicken or vegetable stock
200ml reduced fat coconut milk
3 tbsp low-sodium dark soy sauce
200g baby bok choy (trimmed) or spinach
2 tbsp white miso paste
300g Udon noodles
2 eggs

Method

1. Heat the butter in a wok or large pan over a medium heat and sauté the garlic and ginger together for a couple of minutes, until fragrant (but don't let the garlic burn!). Add the Sriracha Sauce or chilli oil and cook for another minute before adding the chicken or vegetable stock, coconut milk and soy sauce. Stir well, add the miso paste and bok choy or spinach and bring to the boil. Add the noodles and simmer gently for 2 minutes.

2. Separate the noodles using tongs or a fork, then crack the eggs into a small bowl and gently pour over the broth in the pan (resist the urge to stir! You're aiming for intact poached eggs). Simmer for 30 seconds then cover the wok or pan and remove from the heat. Allow the eggs to poach in the broth for 3-4 minutes, or until the yolk is soft-set and the whites creamy.

3. Remove the eggs with a large slotted spoon and set to one side on a warm plate. Divide the ramen between two warm bowls and top each bowl with a poached egg, sliced spring onions, splashes of dark soy sauce and dots of more Sriracha Sauce or chilli oil (optional). Serve immediately.

Peanut Butter Noodles (serves 2; vegan)

Slice 400g chestnut mushrooms and sauté over a medium heat for around 6-8 minutes until browned, adding a handful of trimmed, sliced spring onions for the last couple of minutes. Meanwhile, cook 250g dried Udon noodles according to the instructions on the packet before draining (reserving 4 tbsp cooking water) and setting to one side. In a small bowl, mix 50g crunchy peanut butter with 50g room temperature butter, 40g tamari (readily available in supermarkets), 1 clove garlic (crushed), 1 thinly-sliced red chilli and a handful of chopped coriander stalks (reserving the leaves). When the mushrooms have browned, add the peanut sauce to the pan followed by the reserved cooking water from the noodles. Stir well until the sauce is smooth, add the noodles and toss everything together until the noodles are well coated in the sauce. Serve immediately in warm bowls topped with the reserved fresh coriander leaves, a drizzle of sesame oil and a generous sprinkling of crushed peanuts or sesame seeds.

Egg Yolk Noodles (serves 2; vegetarian)

So simple – but so very delicious! Cook 300g Udon noodles according to the instructions on the packet while you whisk 2 egg yolks with 1 tbsp reduced-sodium dark soy sauce. As soon as the noodles are cooked, drain well and, while they're still hot, coat them in the beaten egg/soy sauce mixture. Serve in warm bowls topped with freshly chopped coriander and splashes of chilli sauce – and that's it!

Oyster Sauce “Pad Thai” (serves 2)

Cook 200g dried flat rice noodles according to the instructions on the packet. Drain and refresh under a cold running tap and set to one side. Mix 2 tbsp oyster sauce with 2 tbsp cold water in a small cup and set that to one side too. Heat 1 tbsp sunflower oil and 1 tsp sesame oil in a wok or large frying pan and briefly sauté 1 tbsp peeled, grated ginger with 1 clove garlic (peeled and crushed), ½ tsp dried chilli flakes and the zest of 1 unwaxed lime until fragrant. Add the cooked noodles to the pan along with the watered-down oyster sauce, the juice of half the lime, 4 tbsp reduced-sodium dark soy sauce and a handful of chopped fresh coriander. Toss well to combine and keep warm while you fry 2 eggs until the whites turn crispy but the yolks remain buttery. Serve the noodles in warm bowls topped with the crispy fried eggs, more chopped fresh coriander and sprinkles of dried chilli flakes.

Satay Steak Noodles (serves 2)

Simmer 200g broccoli florets in a pan of boiling salted water for 2 minutes. Scoop the florets out with a slotted spoon, set to one side, and add 2 blocks dried noodles to the same water. Simmer the noodles until just-cooked, and drain well. Heat a heavy-based frying pan to very hot and sear 2 thin sirloin steaks for 2 minutes on each side. Remove the steaks from the pan and allow them to rest under foil while you make the sauce: add a little more oil to the pan followed by 6 trimmed, chopped spring onions (reserving around 1 tbsp for serving), 1 tbsp grated ginger and 1 clove garlic (crushed) to the pan and sauté briefly until softened. Add 3 tbsp crunchy peanut butter, 200ml reduced fat coconut milk, 2 tbsp reduced-sodium dark soy sauce, 1-2 tbsp chilli sauce and around 1-2 tbsp boiling water, and stir until smooth and bubbling. Add the cooked noodles and broccoli to the pan and toss well to cover both in the sauce and slice the steaks into strips. Serve the noodles in warm bowls topped with the steak strips, a smattering of sesame seeds, the reserved chopped spring onions and slices of fresh red chillies.

Rosés with a lovely bouquet...

Pretty Gorgeous Rosé – Pretty Gorgeous
A delightful and dainty rosé, ideal during the warmer months. Intense lychee and strawberry notes are greeted with hints of violet and good acidity. £9.50

Côtes de Provence – La Vidaubanaise
Classic Provence rosé, and not only because of its distinctive skittle-shape bottle. Packed full of strawberry and peach, this wine is thirst quenching – its fruit is laced with a fresh citrus acidity, ideally suited to spring and summer days. Even better, at this price you won't mind opening a second bottle! £12.95

Las Fincas Rosado – Chivite Family Estates
From Spain, this food-friendly rosé wine was created by Julián Chivite and is made up of a blend of 54% Garnacha and 46% Tempranillo and has been aged on its lees for six months prior to bottling. Featuring an intense nose and very fruity aromas of berry and pomegranate, notes with rose petals at the end. On the palate it is smooth and tasty. £14.40 – Magnum available at £42

Rose de Léoube Organic – Château Leoube
This is very much a rosé of elegance rather than power. The delicate aromas reveal scents of honey and soft red fruits. There is an unmistakable scent of mint, evoking the herbs that grow wild around the vineyards. Even the nearby sea seems to have left its mark in the appetising, lightly salty finish. A very complex wine, balanced, fresh and sheer in perfect Provence style. £23.50 – Magnum available at £47.50

Rosé – Haltingly Valley
From England, irresistibly vibrant strawberries and cream aromas leap from the glass, and it is juicy, succulent and fresh – but not sharp – on the palate. Beautifully balanced. So utterly alluring that you won't be able to help drinking it up straight away. Absolutely glorious. £22

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

The Scallop Shell

The Scallop Shell is a much-loved AA Rosette fish restaurant, serving lightly battered and grilled fish and chips and seasonal seafood. Flying the flag for a fresh, sustainable catch from UK waters, the menu changes daily depending on the coastal landings, with fish and shellfish displayed for customers to see in an ice-filled roll-top bath. Opt for classic North Atlantic cod loin, served with mushy peas and homemade tartare sauce, or make it more of a foodie experience with shared shellfish plates or the likes of oysters followed by Cornish monkfish tail or line-caught wild seabass, with a great selection of wines sold by the bottle and glass. There’s also a beautiful indoor/outdoor space, The Upper Deck, which is bathed in light during the day, and intimately cosy after dusk, with a retractable roof for those warm, summer days and fully heated during the cooler months.

The Scallop Shell has recently been announced as a Finalist in the Tourism Awards 2021/2022 Casual Dining category. Other local Finalists include Lucknam Park Hotel & Spa in the Business Events & Wedding Venue of the Year category, and No.1 Royal Crescent for the Small Visitor Attraction of the Year category. Find the full list of Finalists on the South West Tourism Awards website: southwesttourismawards.org.uk.

22 Monmouth Place, Bath BA1 2AY
Tel: 01225 420928 Web: thescallopshell.co.uk

Longines Heritage collection Legend Diver

A reinterpretation of a 1960s diver watch, The Longines Legend Diver takes a special place in the brand’s Heritage segment.

Symbolic of the rich tradition of Longines, this range has gradually expanded over the years. All models have the clean lines and spirit of the original timepiece, whilst benefiting from up-to-date watchmaking and technical advances. While it has a contemporary look – we love the blue dial version with the blue leather strap (shown £1,960) – the retro styling of the range will no doubt play its own part in the story of an iconic watch that’s a well-known and well-loved collector’s piece.

Automatic, self-winding mechanical movement beating at 25200 vibrations per hour, with a power reserve of approximately 72 hours. 42mm stainless steel case water resistant to 30 bar (300m).

Visit Mallory to find out more and add to your wishlist.

The new M11

Leica’s camera body designs are instantly recognisable with their classic styling, premium look and perfect ergonomics.

Always in the hands of famous photographers, for over 100 years Leica is the camera that captures the stories of life from the everyday to the extraordinary. Leica recently unveiled its new M11. On first impressions it is almost identical to the M10 model it updates – however inside is some truly groundbreaking technology, with the introduction of a new M-Sensor: a 60 Megapixel resolution full-frame CMOS sensor that is capable of triple resolutions of 60, 36 or 18 Megapixels in both Raw and JPG. Coupled with new filter technology, a multi field light metering system and a fast, efficient Maestro III processor allowing continuous shooting even at 36 Megapixels, the enhanced image quality opens up even more possibilities and will please and be coveted by Leica photographers across the globe.

Find out more at leica-camera.com

Pocket Squares from Thomas Fortin

(Left) Thomas Mint and Pink – 40x40, £45 | (right) Sardinia Blue – 40x40cm, £36 

Summer Blossom earrings from The Silver Shop of Bath

The Summer Blossom earrings are lovingly crafted with a sandblasted finish on each of the delicate petals. For an added touch of charm, the centre of each flower is plated in 18ct gold. A delightful gift for any mother. £35

Buy the earrings from the Silver Shop of Bath's website: thesilvershopofbath.co.uk

Lush: Mother’s Day 2022 range

Say thank you to the maternal figure in your life with these handmade vegan products – and gift them in one of Lush’s reusable Knot Wraps.

Available in-store and online: lush.com

At The Core: Bath physiotherapy clinic

“I was told that my condition was conventionally untreatable. But since having the treatment the inflammation and pain is 80% improved.” – SD, Bath

Bath physiotherapy clinic uses MBST™ therapy to help patients with arthritic conditions get back to doing what they enjoy.

Despite first opening its doors during the recent pandemic, Bath physiotherapy clinic, At The Core, has already helped over 100 patients with rehabilitation, mobility and pain relief. Alongside the traditional therapies you might expect from a physiotherapy clinic, At The Core has a unique point of difference. It is one of only 13 clinics in the country that offers MBST™ therapy as part of its practice to support healing, reduce inflammation and relieve pain.

Learn more about At The Core and its use of MBST™ by reading the full article on our website: thebathmagazine.co.uk

BBC iPlayer: Killing Eve series 4

The final obsession. Eve is on a mission to get revenge against the Twelve.

Killing Eve series 4 is available to watch on iPlayer, with a new episode released every Monday: bbc.co.uk/iPlayer

The Little Theatre Cinema: Olga screening in support of Ukraine, 20 March

UK cinemas including ‘The Little’ have united in support of Ukraine with a series of preview charity screenings of Olga : a new film about a young female Ukrainian gymnast forced to train in exile. 

From each ticket sold, a donation will be made to support Ukraine via the Disasters Emergency Committee. 

Tickets can be purchased in person at the box office, or online: picturehouses.com

Curated by Daniel McCabe

Now running to 43 issues, Kinfolk is a magazine that’s been around long enough for people to think that’s a bad thing, like it might be tired or irrelevant. A change of ownership and an office move from Portland to Copenhagen aside, it’s survived all the old ‘hipster’ jokes to remain, in our opinion, a high quality and well-balanced international cultural quarterly. In fact the latest issue, ‘The Mind’, is one of the most entertaining they’ve done, a diverse mix of psychedelics, architecture, couples’ therapy, eyewear, Brazilian flora, fashion, astrology and more. £14.99