Salads
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Combine the cabbage, red onion and grated garlic in a big bowl. Add the salt and thoroughly massage into the vegetables, crushing with your hands until the cabbage and onion softens and gives up some of its juice. Leave it to sit for half an hour or so. Zest the lime and the lemon into…
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Combine one egg, a roughly equal volume of oil to the volume of egg, a squeeze of lemon juice and the mustard in a Nutribullet cup. Whazz together until emulsified and thickened. If it’s very thin, add a bit more oil at a time, whazzing in between, until of a thin mayo consistency. Add the…
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Soak the shallot in the lemon juice for at least half an hour. Shake everything together until well emulsified. Taste for seasoning and use to liberally dress a bitter, cold salad of radicchio or chicory, pear, goat’s cheese and rocket.
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First, salt the steak all over and leave to rest for at least an hour or two. At the same time, combine the garlic, the shallot, the jalapeno, the coriander stalks only, half the carrots and half the radishes in a bowl. Add a little salt, a tbsp of brown sugar, two tbsp boiling water…
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Salt the chicken breasts on both sides. Heat the oven to 120c. Toss the bread with a little olive oil, salt and pepper. They should be coated, not soaked. Put in the oven and cook for 40 mins or so, tossing every now and then, until crunchy croutons. After about twenty minutes, heat a little…
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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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In a dry pan over a medium heat, toast the rice in three batches until each individual grain is warm and slightly golden. Set aside to cool. Combine all the green ingredients, thoroughly tossing. Add the rice. Make the dressing by combining the lemon juice and zest, sumac and olive oil with salt and pepper,…
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