I’ve participated in many sporting adventures in my time, but none quite like Wednesday night. As I cycled home, I managed to lock my back wheel resulting in the bike remaining in one place and my body a metre in front of it. If it was a pole vaulting event I would have won gold. As I flew spectacularly over the handlebars, I was thinking… ‘damn this is really going to hurt’. It did. But, the best thing about my tumble was how kind people were. I could tell I was in a swanky part of London by the restorative goods given to me, orange juice (freshly squeezed, with bits) from a woman who leapt out of her car, a bag of frozen broad beans (no garden peas here!) from a man who sprinted home and back again, and a woman who offered up her beautiful white shirt to cover my rather trembly bloodied body. Next stop was the hospital where kindness continued in abundance. The Bald One told appalling and highly inappropriate jokes to the nurses who looked like they weren’t sure if they should laugh or question his sanity. Luckily, no breakages, just a multicoloured body. I wish I knew the names of the people who were so kind, but if by serendipity you happen to be reading this, thank you. It doesn’t half restore your faith in the goodness of people.

This recipe is full of health and happiness – perfect recovery food!

Serves 2-3 people (pinched shamelessly from Toma Lebus, who in turn nicked it from her housemate Lexi)

Dressing:

• 1 Lime, juiced
• 2 tbsp seasame oil
• 2 tbsp Tamari soy
• A thumb sized piece of ginger, grated
• 1 chilli, chopped (add 2 if you like it hot)

Salad

• 100-150g Noodles (I bought mine from Whole Foods, ‘Pumpkin Ginger and Rice Noodles’)
• 100g bag of baby spinach, washed and torn
• Pack of sugar snaps, chopped in half
• Pack of baby corn, chopped in half 
• 1 pepper, cut up into chunks
• 1 Avocado, cut up
• Bunch of coriander, roughly chopped

Method

1. Cook your noodles according to pack instructions. Rinse under cold water. Remove as much water as possible, before transferring to clean tea towel. Pat dry and leave to one side.
2. Make the dressing – pour all the dressing ingredients into a bowl and whisk well. Make sure to taste to see if you need more ginger or chilli.
3. In a large serving bowl add all the chopped salad ingredients. Add the noodles and dressing. Mix well with your hands until evenly distributed. Serve!

Directions for use: If you’ve just been paid, add some prawns…