Actor Joe Layton freely acknowledges his love for food, but like most in his profession, he must sometimes make sacrifices and temporarily set aside his greatest interests.

Joe is currently touring with the physical theatre company Frantic Assembly in their production of Lost Atoms at York Theatre Royal from 7 to 11 October.

Playing the role of Robbie in this two-hander has made Joe drastically rethink his diet.

“It’s a physically demanding role with lots of climbing and lifting, which has made me think about what I eat and also cut back on alcohol,” says Joe, who was recently seen as the menacing baddie Mick Michaelis in ITV’s Coronation Street.

Joe admits he loves cooking and is very proud of his kitchen in his new flat in SE London. “I miss it very much when I am touring. It has a wonderful view of a park and a cemetery from the window. I just love spending time in there when I am home. In fact, I don’t have a TV.”

One of the things that Joe loves most about cooking is making a meal and being able to share what he has cooked with friends and relatives. “I find great joy in doing this.”

He also enjoys cooking for his girlfriend when he’s at home. “We eat a lot of fish, especially salmon and cod, with lots of salads and tend to be quite adventurous with our salads.”

“Why would you want to eat texturelessand tasteless leaves? So with this in mind, we add all sorts of different things to them, such as toasted nuts, and make some very tasty and unusual dressings.”

Brought up around Ilkley, Joe took his first culinary steps at his gran’s. “As soon as I was able to stand on a stool, I was there helping her to prep food,” he admits.

Joe’s mum still lives in Wharfedale, and when he comes home to see her, he loves to take her to the Craven Arms in Appletreewick. “I just love to sit in the beer garden with a steak pie, mushy peas and chips.”

But steak pies are the last thing that Joe eats on performance days on tour with Lost Atoms.

On performance days Joe starts his day with a coffee, oatmeal porridge and a banana, and then he has a shake around one and a half hours before the show.

“I tend to have lots of meal replacement shakes to keep me going on show days. My meals have to revolve around my performances that day, and I have to have plenty of time to let them digest.”

But after the show, Joe admits “his stomach is screaming” and he has to have a cheeky indulgence after the last show: “I love to have a portion of cheesy chips on the way home.”

PEANUT NOODLES

Ingredients
450 g brown rice noodles (about 16 oz)

3 large garlic cloves (or 4–5 small), minced

1 tablespoon fresh grated ginger

1 tablespoon oil

160 g creamy peanut butter (about ⅔ cup)

4 tablespoons (60 ml) soy sauce

80–240 ml hot water (⅓–1 cup, adjust for thickness of sauce)

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) toasted sesame oil

1–2 tablespoons (15–30 ml) sriracha

1–2 tablespoons (15–30 ml) maple syrup (or honey)

½ teaspoon red pepper flakes (optional, for extra spice)

2 teaspoons (10 ml) chilli garlic sauce

Optional toppings: sliced spring onions, toasted sesame seeds, crispy onions, crushed peanuts

Method

1. Cook the noodles: Bring a large pot of salted water to the boil. Add the rice noodles and cook according to the packet instructions (usually 6–8 minutes). Drain and set aside.

2. Make the sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, hot water, rice vinegar, sesame oil, sriracha, maple syrup/honey, red pepper flakes (if using), and chilli garlic sauce until smooth and creamy.

3. Flavour base: Heat the oil in a pan or wok over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.

4. Combine: Add the drained noodles to the pan. Pour in the sauce and toss until everything is evenly coated and the noodles have absorbed some of the flavour. Add a splash more hot water if the sauce gets too thick.

5. Serve: Transfer to bowls and top with spring onions, sesame seeds, crispy onions, and crushed peanuts.

Ready in 20 minutes, vegan, gluten-free, and full of rich peanut flavour!