1 cucumber, chopped into small quartered pieces 1/2 small red onion, finely chopped 1 garlic clove, minced (optional) 1 tsp groundnut oil 3 tomatoes, finely chopped 2 green jalapenos, finely chopped 1/4 tsp cumin a pinch of cinnamon 2 mangoes, pitted and diced 2 tbsp dry-roasted peanuts, coarsely crushed (optional) 1 tbsp washed and chopped coriander leaves 2 tbsp fresh lime juice Mix together the cucumber, onion and garlic, if using, in a Toss together the oil, tomato, jalapenos, cumin, cinnamon and mango in a large bowl. Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, if using, coriander, and lime juice.
Egg and Anchovy Salad Anchovies are small salt water fish shiny and silver in colour native to the Mediterranean. They add a piquancy to any dish and only a few are required to lift the flavours of any dish. They are available predominantly preserved in oil. If you do not use all the anchovies from a tin or a jar, transfer them submerged in oil in a sealed container and place in the refrigerator. If you cannot get hold of anchovies, replace the fish with tuna. Serves 4 6 hard-boiled eggs, chopped 1 small red onion, finely chopped 2 tbsp washed and finely chopped chives A bunch of washed and chopped dill, plus extra sprigs, to serve 6 anchovies in oil, chopped and 1 tbsp oil reserved 1/2 tsp ground white pepper Combine the eggs, onion, chives, dill, anchovies, anchovy oil and ground white pepper. Spread on crispbread, scatter with extra dill and serve.
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Serves 4 180g duck meat, such as breast 2 tsp olive oil Various cress such as Daikon, Shisho Green and Shisho purple, for dressing the salad, washed 2 tsp toasted pine nuts ½ shallot, peeled and cut into thin semi circles The seeds of half pomegranate seeds 10g grapefruit (about 4 small pieces) For the sauce: 1 tsp golden syrup 1 tsp rice vinegar 2 tbsp plum sauce 1 tsp light soy sauce Place all the ingredients for the sauce in a small bowl and set aside. Preheat the oven to 180C. Score the skin of the duck meat with a knife. Heat a non-stick frying pan over a high heat, add 1 tsp of the olive oil then add the duck, skin-side down, and cook for 4 minutes or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10-12 minutes. Once cooled, slice the duck into thin strips. Using a kitchen metal ring, place in the middle of the plate and add the duck. Spread half of the duck salad sauce on top of the duck breast. In a mixing bowl, add the rest of the sauce, cress and the remaining 1 tsp olive oil Add the salad on top of the duck and then sprinkle the pine nuts and shallot on top. Add the pomegranate seeds and the grapefruit pieces around the plate for decoration. Remove the metal ring and serve.