Light Summer
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Heat the oil until it’s about 190c, you’ll know it’s ready when a wooden chopstick bubbles in the oil. Drop the vermicelli in in three batches. It will immediately puff and crisp. Fish it out with the metal spider, season well and drain on paper towels on a plate. In a heatproof bowl, combine the…
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Get one of the bigger frying pans searingly hot over a high heat. Add a little neutral oil – not the olive oil – and then the jalapenos, pepper and shallots. Leave them to pop and char until there’s patches of good deep brown or even black on the jalapeno and the pepper. Add the…
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Place the torn slices of bread in the bottom of a large bowl. Layer the vegetables on top of the bread, tomatoes first, followed by cucumber, then onion, pepper and garlic. After each layer of vegetable, salt them quite generously without going overboard. They should still be edible, we’re not trying to cure them. Add…
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Using the peeler, make carrot ribbons. Put them in a bowl with about 100ml of rice vinegar, salt and two tbsps of brown sugar. Mix, taste, adjust to taste and leave to pickle while you make the rest. Put the spring onions, ginger, garlic, lemongrass and coriander into the bowl of the food processor and…
Michellaneous Content 