Ox Cheek Pie

Ox cheeks, in case you’re wondering are also known as beef cheeks. Ox cheeks though, sound far more appetising and gastronomic than beef cheeks or cow's face!

I’ve seen these a lot recently on telly etc …  with various food types extolling the virtues of this really tasty and very cheap alternative to stewing steak

The cheeks of a cow like those of a woman are almost constantly in use. This makes them a very tough piece of meat, therefore it takes a long slow cook and in this case, overnight marinating as well

Don’t be put of by the cheek, it really is a lovely piece of meat and once cooked, resembles any other slowly cooked piece of beef, all those lovely fibres falling apart swimming in a delicious gravy.

That sad part is I can only find these at the farmers market, they’ve yet to make it to my local butchers lets alone the supermarket

Anyway I glad I got them because they were brilliant

About 3.5 Hours Cooking plus over night marinating

Serves around 6

Braised Ox Cheeks

2 Ox Cheeks Trimmed and Cubed

3 Carrots cut into chunks

1 Onion chopped

3 Cloves of Garlic finely chopped

6 whole Shallots, peeled

Knob of butter

About 80g seasoned flour

Few Sprigs of Thyme

1 Stick of Celery finely chopped

1 Bottle of Red wine

500 Ml of Good beef stock

1 Packet of Button Mushrooms (you know the type, pre packed in the supermarket …Bad Chef!)

Pastry

340g Plain Flour

60g Beef Dripping/Lard

110g Butter

Pinch of Salt

Ice cold water

22cm pie dish

Marinate your cheeks

Place the ox cheeks, carrots and thyme in a bowl and empty in the red wine. Mix all around, cover with clingfilm and leave in the fridge over night

Remove the cheeks about 1.5 hours before you're ready to start, to allow them to come up to room temperature

Preheat oven to 16 degrees

Braising the Cheeks

Sift out the cheeks with a slotted spoon and pat them dry with some kitchen towel.

In a large flame-proof casserole dish heat a tablespoon of olive oil, fry the cheeks in batches so that they are browned all over, remove with a slotted spoon and put to one side.

Tip the onions into dish, fry gently for a min or two, cover with a lid turn down the heat and sweat for about 5 mins

Remove lid, turn up the heat, add the Garlic and Celery and fry for one min

Tip in the wine marinade and Carrots, boil rapidly for about 10 mins

Add the beef stock, the cheeks and the Bouquet Garni, cover and cook in the over for around 3 hours or until the cheeks are falling apart ...... Meanwhile get the shallots and the Mushrooms going .............

........Browning the Shallots

In a frying pan place the shallots, a knob of butter and enough water to cover the shallots.

Boil rapidly for around 15 mins or until the water has almost gone, now keep an eye on the pan and keep cooking, you should be left with a butter mixture. Keep the shallots moving around the pan so that they brown nicely. Once complete tip the contents of the pan into the ox cheek pan and return to the oven.

..........Browning the Mushrooms

Melt a knob of butter into a medium sauce pan, tip in the mushroom, add seasoning and fry until the mushrooms are soft and golden in colour, tip this into the ox cheek pan and keep cooking for the remainder of the time

Once cooked, check seasoning then you’re ready to serve. Mash potatoes goes really well

If making a pie, allow to cool, the next day is wonderful because the flavours develop really well

Making Pastry

Sift the flour into a bowl  add the salt, cube the butter and dripping then add to the bowl

You can either use your finger tips to rub the mixture to what resembles breadcumbs or pulse in a food processor

Next, a little at a time add splash of water and using a normal knife mix together.

Keep going until it starts to stick together.

Using only your finger tips bring into a ball of pastry, cover with clingfilm and place in the fridge for around 30 mins

Making the pie

Preheat the oven to 180

Cut the pastry in half, put one half back in the fridge and roll out the other to the shape of your pie dish and about the thickness of a pound coin.

Line your dish, trim and blind bake in the oven for around 20 mins

Once cool, fill the dish with your ox cheek stew thing, roll out the remaining pastry to slightly larger than your dish, drape over the top, trim and crimp the edges.

Egg wash thoroughly, cut a slit in the middle and bake in the oven for about 30-40 mins until the top is golden and the sauce bubbles up from the slit in the middle

You’re now done and free to amaze people with your masterpiece

Potato Dal, Curry Thing

Everyone knows curry right, each person has their own criterion for what a proper curry should be. To some and I would offer most, a curry man's curry is Indian in its roots. There are however many curries from all over the world, several east Asian countries have developed their own curries with uniquely eastern flavours. This huge variety provides an amazing array of tastes, spices and ingredients.

What I have here is something Chris and I developed over some time. Eventually getting the spice mix right, inclusion of lentils, water, tomatoes and lastly adding your own yoghurt to each plate at the end, as stirring it into the pot makes it split. 

I'm sure at some point we'll add something else but for now here is our take on vegetarian curry. It's hearty, extremely tasty with just the right balance of heat, spice, acidity and texture too keep even the most beer laden of curry-philes happy.

By the way, I added a lot of coriander, some people, Lisa included, hate it but I love the stuff, especially with this, they complement each other perfectly

Potato Dal

Spice Mix

 

7 Cardamom Pods, seeds only

1 Dried Birds Eye Chilli

3 Tsps Cumin seeds

1 Tsp Black Pepper Corns

2 Cloves

½ Tsp Fenugreek Seeds

1 tsp coriander seeds

1tsp Black Mustard seeds

1tsp Black Onion Seeds

2 Curry Leaves

1 tsp Cinnamon

1 tsp Turmeric

Other Ingredients

100g Red Lentils

100g Split peas

4 Large potatoes peeled and cubed

1 Tin of Chickpeas

1 Tin of Tomatoes

4 or 5 roughly chopped ripe tomatoes about to turn or another tin of tomatoes

500ml Veg Stock

1 Very large onion (or two medium) sliced

4 Cloves of Garlic finely chopped

1 Thumb size piece of ginger finely chopped

Handful of curry leaves

1tsp Black Mustard seeds

1tsp Black Onion Seeds

1 Large Tub of Natural Yoghurt

Bunch of Coriander

Chopped Red Chilli

Rice, Naan, Chapatti to serve

Soak the Lentils and split peas for an hour, rinse under a sieve until water runs clear. Simmer gently in water for an hour then drain

Take all the spice mix ingredients and toast in heavy pan until they start to smoke. Using a pestle and mortar or Grinder, grind until you achieve a powder.

In a large saucepan add 1 tablespoons of vegetable oil and a knob of butter. Heat and add the Mustard and Onion seeds, when they start to pop add the onions, stir fry for a minute or two then reduce the heat and sweat for 5 mins or until the onions are soft.

Increase the heat, add the garlic and ginger and stir fry for a min

Add the spice powder and stir-fry for 1 min.

Next add the tomatoes and bring to the boil, add the rest of the ingredients apart from the stock, stir well until all elements are coated. Add the stock and bay leaves, bring to the boil stirring frequently and reduce to a simmer, partially cover and simmer for 2 hours stirring occasionally

When its cooked and has the consistency, taste and season .

Serve in a big bowl with loads of Corriander and the accompaniment of your choice

Add the Yoghurt and or some fresh chillis to the plate

Roast Poussin

I’d previously, naively assumed, Poussin to be the preserve of those well versed in the culinary arts practiced by our Gallic cousins across the Channel. After having bought a couple on a whim and searched the web I couldn’t have been farther from the truth.  A Poussin is really just a baby chicken and man is it tasty

As usual I did some research looking at cooking methods, times and accompanying ingredients. Armed with a wealth of knowledge, I came up with this.

If you’re a dab hand at a Sunday roast then this should be breeze for you

If you get you’re cooking times right, remember what’s here is just a guide, then what you’ll get is small succulent bird that tastes wonderful. There is very little prep to do and it can look deceptively impressive when served at the table. I’ve included my method for roasting spuds, you’ll probably have your own but these are pretty ace.

Serves 2

Poussin

• 2 Poussin, I went for Corn fed from Sainsbury’s (about £6 for the pair)
• ½ Lemon cut in two
• About 12 cloves of Garlic
• 2 Smallish sprigs of rosemary
• Good Sea salt
• Pepper
• 100 ml of dry white wine
• 200 ml of chicken stock
• A little olive oil

Roast Potatoes

• Some Potatoes Peeled and cut into the size you want, usually about 3 of these chunks per person is sufficient
• Goose Fat
• Olive Oil
• Herb mixture all or any of the following, Sage, Rosemary, Thyme (1 Sprig each and a teaspoon each for chopping)

Heat the oven to 230 Degrees, rub each poussin liberally with oil then season well with Sea Salt and Pepper. Inside each cavity place half the lemon and a sprig of Rosemary

Place the Poussins in a roasting tray and chuck in the garlic cloves

Place in the oven for about 25 mins

Meanwhile put the potatoes into boiling water and boil for 10 mins

Quickly pound the herb mixture and mix with a tablespoon of olive oil

Drain the potatoes but save the water in a jug (Good for gravy)

Pour the oil into the pan with the drained potatoes, season with salt and pepper, place the lid on the pan and shake gently to cover all the potatoes with oil and fluff them slightly. Leave the lid on and put to one side

Mix the Stock, wine and a table spoon of oil and pour over the poussin

Place back in the oven for around 25 mins , basting every 10 mins

Whilst the birds are cooking get another roasting tray and put in the goose fat and place in the oven

Remove the birds and test if they're done, my preferred method is to use a sharp knife , pierce the poussin right into the centre, remove the knife , quickly and gently place onto your lip! If the knife is very hot and makes you go ouch, then we’re done

Remove the birds from the oven

Place the roasting tray on the hob, tip in the potatoes, herbs etc and use a spoon to coat them all in goose fat. Whack up the oven as far as it will go, put the potatoes in the oven and cook for around 30 mins

Remove the birds from the roasting tray, put on a platter, cover with foil and leave to rest.

Remove most of the fat from the roasting tray, place on the hob and mash the garlic, pour in some of the saved potato water and deglaze the pan

Season to taste.

Pour gravy through a sieve into a small saucepan and push the good bits through to thicken the gravy slightly, scraping the underside of the sieve into the gravy. Put the saucepan on hob and reduce as required to taste

Pour and juices from the birds platter into gravy. mix well and we’re about ready to go

Serve with Veg of your choice

Duck Breast with Madeira Sauce

When I want something rich and tasty that isn’t beef or lamb, duck is always a good one to turn to, especially when they’re on offer as they were when I cooked this

It also helped that I’d been out in the week and seen a colleague having duck.

The sweetness of the Madeira goes really well with the duck and makes a change from the ubiquitous Plum or Orange.

You may note I use flour to thicken my sauce, as far as I can tell a true Madeira  wouldn't hold much truck with such a notion. I however like my sauces to slide of the spoon rather than splatter. If you don't want to thicken you're sauce leave that bit out

A lot of people claim that duck is really fatty and greasy, it can be but then that depends on how you cook it

As for the crushed potatoes, I went for the crème fraiche as it gives a vague nod towards potato dauphinoise but with a more rustic approach and far less cream

Of course the cabbage is there to give a veg type balance to the dish, what you have is optional and depends greatly on your mood or what's in the house. The method here gently steams the cabbage so that it retains its colour and bite. The white pepper gives a little heat and fragrance that goes perfectly with cabbage or other greens of this nature.

If I’m honest I still haven’t mastered true crispy duck skin outside of Chinese cooking but I’m getting there

Duck Breast with Madeira Sauce

Duck

2 Duck Breasts

Groundnut oil

Salt

Pepper

Sauce

200 ml Madeira

300 ml Chicken Stock

1 Shallot finely Chopped

Tablespoon flour (for thickening, if you want to)

Crushed Potatoes

Enough Potatoes for two

1 Clove of Garlic crushed

125 ml Crème Fraiche

Cabbage

½ Savoy Cabbage, washed, central stem removed

Nob of butter

White pepper

2 shot glasses of water

Put the potatoes in a pan of water, bring to the boil and simmer for about 2 mins

Shred the cabbage, put into a frying pan, add the butter, water and pepper

With a sharp knife score, diagonally, the skin of the duck breast

Rub each duck breast with oil and season well with salt and pepper

Heat a heavy frying pan until hot, place the duck breasts skin side down and fry for 6-8 mins, Gently turn over, the skin should now be golden and crispy. Cook on the other side for a further 5-8 mins or until it’s cooked to your liking.

Remove from the pan, cover in foil and rest

Pour off all but a teaspoon of the duck fat and put to one side

Check the potatoes with a sharp knife, if they’re done, drain and place into a serving dish, cover with foil and keep warm in an oven

Gently fry the shallot in the pan with the duck fat until soft

De-Glaze the pan with the stock and Madeira mix

Season with Salt and pepper

In a small bowl and liquid (table spoon at a time) from the pan to the flour, mix and repeat until you achieve a smooth loose paste.

Pour the paste into the sauce and whisk to avoid lumps, simmer

Mix the crushed garlic into the crème fraiche

Crush (not mash) the potatoes with the back of a fork

Spoon on the crème fraiche

Put a lid on the cabbage, turn on the heat and cook for about 5 mins, shake the pan occasionally to prevent sticking. Check cabbage so that it’s cooked to your liking

Pour any juices from the resting duck breasts into the sauce and whisk

Slice the duck diagonally and arrange on the plate

Sprinkle chopped spring onions or chives on top of the potato/crème fraiche

You're ready to go

The Queens Pub - Primrose Hill

The thing is you see, I don’t normally feel compelled to write about places I’ve eaten in. I put this down to the fact that working away in London most weeks, I do eat out quite a lot and there has to be a particularly outstanding reason to blog about something I do most nights of the week.

Now then, given the above statement you could be forgiven for thinking I’m living the life akin to Mr Reilly. Unfortunately this isn’t the case, for two very good reasons:

One, I have no idea who Reilly is, let alone how he spends his spare time. Rumour has it that he’s generally having a whale of a time. This though, is rumour and we are dealing with facts here people. There is no mention of him having the details of his super-injunction leaked on twitter, he isn’t, as far as I know, desperately trying to secure his next Panto role by appearing on the “Celebrity” Big Brother and there are no pictures of Mr Reilly adorning the pages of Hello and other such publications (no I don’t read them). Which, if may digress a moment, leads me onto another thought. If men are such babies when they’re feeling ill, always claim to suffer terribly from one minor ailment or another and basically they are massive hypochondriacs, then why, why, are doctors waiting rooms furnished only with Women’s magazines?

Two, we’re on an expenses budget. So more often than not were limited to either chain restaurants or the lower end of the market. Unless that is you discover a gem such as The Queen’s in Primrose Hill

If you’re ever in the area and looking for a quality and very reasonably priced meal I thoroughly recommend coming here.

The new Chef Robert’s touch is evident in the food, the quality, especially for the price is of a very high standard. The Queens is a traditional pub with an upstairs (these are quite steep and get trickier as the evening progresses. Good wine and rickety stairs don’t mix) dining room. The staff are very friendly, helpful and knowledgeable.

I had the Risotto which tasted wonderful, not too rich and not too watery. The mushrooms were as varied as they were tasty and the stock used for the risotto was divine. Robert came out to talk to us at the end of the evening and we spent a good few minutes discussing the love of cooking. Robert even explained how make the demi-glace which he’d used in the risotto. Impressive stuff, when you consider that all Wagamamas can tell you about their new dish is the sauce is made in a factory.

Andy  had the fish cakes, which he said were brilliant, as you can see from the picture below,  as well as being delicious he also found the shape of them enticing (what’s the female equivalent of phallic?), he claims to have been testing the temperature before tucking in

Phil Nicholson was blown away with his seared duck and he said that it was the best he’d ever eaten

So in summary, it’s well worth a visit if you’re in the area or not. Excellent food, friendly staff and very expense budget friendly.


Have a look at their website to see what's on offer The Queens Pub at Primrose Hill

If any of my colleagues are reading this then get down there lads. The new chef is very good and the more of us that go they’ll likely do some kind of deal for us

Coq Au Vin

Another post and another one plagiarised from Olive Magazine, as mentioned before I've not been too creative of late but I wanted to share this with you as its bloody lovely

I’ve never had this classic before, primarily I think, it’s because it was, until the recent vogue for retro foods, deemed as old hat and sat along side of Black Forrest Gateaux and Prawn Cocktail, both of which are making a comeback

Jointing the chicken was a new experience and to be honest it was quite tricky to get it right, even after watching a few Videos on You Tube. Still, it’s a useful skill to have I guess.

The overnight marination makes for some lovely deep flavours

The only change I would make to this is to use less bacon or perhaps used non-smoked. The recommended amount here tends to dominate the flavour of the dish too much.

That aside it was very, very good indeed

1 large chicken , about 2-2.5kg, jointed

1 garlic clove , crushed

1 bottle red wine

olive oil

12 shallots , peeled

250g smoked bacon , diced

300g mushrooms , sliced

400ml chicken stock (You can use the Carcase after Jointing to make this)

1 bay leaf

1 sprig thyme

20g plain flour

1 bunch flat-leaf parsley , chopped

Put the chicken joints, garlic and wine in a non-metallic bowl and marinate overnight in the fridge.

The next day, heat the oven to 180C/fan 160C/gas 4. Remove the chicken from the marinade (keep the marinade for later). Pat the chicken dry with kitchen paper.

Heat 1 tbsp oil in a large non-stick frying pan, add the shallots and cook for 10 minutes until golden. Scoop out with a slotted spoon and transfer to a casserole.

Add the chicken to the same pan and cook, turning until browned all over. Add to the casserole with the shallots.

Add the bacon and mushrooms to the pan and cook until browned then add into the casserole.

Add the marinade, stock, bay and thyme to the frying pan and bring to the boil to deglaze. Season and tip into the casserole. Cover with a sheet of baking parchment, put on the lid cook in the oven for 1 hour.

When cooked take out of the oven, remove the chicken and shallots with a slotted spoon to a serving dish and keep warm. Sift the flour over the remaining sauce and whisk in until smooth. Put on the heat and simmer until the sauce thickens. Then add the chicken back in and stir through the chopped parsley

This goes really with some crusty bread

Gruyère, Leek and Potato Pie

Yet another recipe from Olive, a few adaptations required, such as using a plate to bake and blind baking the base.

This is all that you could expect from a cheese and potato pie and more, the buttery leeks complement the potatoes and cheese well. The use of Gruyere adds an additional depth of flavour and makes a change from the usual cheddar

500g Charlotte potatoes , peeled and sliced

2 leeks , sliced and washed

butter

4 tbsp half-fat crème fraîche

100g Gruyère or cheddar, grated

500g block puff pastry

1 egg , beaten

Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool.

Cook the leeks in a large knob of butter until really tender. Cool then stir in the crème fraîche and cheese and season.

Heat the oven to 200C/fan180C/gas6. Roll out half the pastry, cut out a large circle using a dinner plate as a template and put on a baking sheet, although the original instructions were to use a baking sheet I used an old plate to help retain the shape of the pie. Also because of the depth of the filling you might find it best to blind bake the base for 10 – 15 mins first to ensure all of the pastry is cooked

 Layer up the potatoes and leek mix leaving a border of about 2cm round the edge. Brush the border with egg.

Roll the other half of the pastry out so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. trim off the excess pastry and crimp with a fork. Score the top lightly with a criss-cross pattern, then glaze.

Bake for 30-35 minutes until puffed, crisp and golden. Leave for 15 minutes before cutting

Jeon-Style Crayfish cakes

Well now, it has been an extremely long time since I last blogged. I put this down to a number of things.

• Working like a lunatic for months on end, most of which has been away from home. This makes for limited cooking and creative time.
• I’ve also lacked inspiration of late. Don’t get me wrong I’m still cooking when at home, it’s just that I’ve not done anything new for a while, sticking with old faves and the like to make the most of the time I have.
• There have been a couple of new items I’ve done and to be honest I couldn’t really be bothered to take pics and write about it.

Working in London does have benefits food wise, for instance, when time allows, we pay a visit to Smiths of Smithfield (John Torode no less) which is brilliant. Most of the time, however work decrees that we go somewhere closer to the office. None of my work compadres have the compunction to “go that little bit further” for good grub. So we tend to eat in the nearest chain. E.g Wagamamas. On a side issue, I have discovered that at least one of their dishes contains a factory made sauce. Wagamamas devotee’s still refute this. I however, know this to be true as I asked the waiter.

So in essence, rather than a perfect opportunity to experience gastronomic delights the time in London has lead to countless late evening meals which are restricted to the meagre expenses budget, all of which has moved me several steps closer to the official status of fat bloater.

So here I am a few months later, feeling the need to blog and armed with a couple of copies of Olive, I’ve made an extreme effort to get of my backside and get some stuff down. So you’d better bloody enjoy it

Jeon-Style Crayfish Cakes

Spotted these in Octobers Olive, in the Korean section. With my new found love of crayfish and the success of the “get to the fish man before the same bloody woman buys all his stock" mission, I gave them a go. Brilliant Oriental flavours going on, that go perfectly with the meaty crayfish 

The Cakes

Crayfish tails (or cooked prawns) 450g, coarsely chopped

1 egg Beaten

2 Spring onions Julienne

1 clove of Garlic Finely Chopped

Garlic Powder 1tsp

Onion Powder 1tsp ( I couldn’t find this so I used Onion Granules then crushed them)

White Pepper ¼ tsp

Glutinous Rice Flour 2 tbsp (Couldn’t find this either so I used ground rice)

Veg oil Tbsp for frying

Chives finely chopped for Garnish

Pinch of Sea Salt

Garlic-Pimento Glaze , dipping sauce thing

Red chilli bean paste 4tbsp (Again no joy with this so I used Sambal Oelek)

Rice wine vinegar 3 tbsp

Soy Sauce 3 tbsp

Granulated Sugar  3 tbsp

Garlic powder 2 tbsp

Garlic 2 cloves

Sping onions 2 chopped

Sesame oil 60 ml

In a food processor combine all the ingredients for the glaze, except for the oil. Blend well then gradually add the oil to emulsify the glaze. Ermmmm, well, I didn’t actually achieve the emulsification but it still tasted great so don’t worry if yours doesn’t either, who’s going to know. Transfer to the receptacle of your choice

Combine the Crayfish, egg, spring onions, garlic, garlic powder, onion powder, sea salt and white pepper in a bowl. Mix well then add the rice flow, stirring well so that it doesn’t clump together. The mixture should be something like a thick batter with bits in it. I thought it was way to sloppy but when you start the cooking process you’ll realise this is fine

Heat a large non stick frying pan over a medium high heat. Add the veg oil, heat for a min then reduce heat to medium. Put Dollops of the mixture into the pan leaving about 2.5 cm between each cake. I think I made do with less room and they came out OK. The cakes should be about 1cm thick, cook for about 3-4 mins on each side until golden brown. You can make your cakes thicker if you want, you’ll just need to cook them for longer.

These make a great starter or light lunch and the glaze/dipping sauce lasts for ages if you stick it in a jar with a lid and keep it in the fridge

Peanut Noodle Veggie Salad

Probably one of the best things about working from home is being able to create all manner of taste sensations at lunch time and not be restricted to whatever plastic wrapped, bread based items that are normally available to purchase at mid-day or find yourself limited to something that wont sweat or go soggy after 4 hours in plastic box.

Actually when I think about it, having the option  to get up 10-15 mins before you start work is pretty damn good , ok so it’s a close second

Although I say you’re able to create many wondrous things I usually go for the cheese sandwich as that’s what time often dictates and to be honest I love a cheese sarnie in all of its many guises anyway.

Right so I haven’t sat down in front of the keyboard to rattle on endlessly about cheese butties, far from it.

This dish is full of good things, its extremely tasty and can pack a punch if you want it to. Now who can say that about their average work day lunch. The only difficulty comes if you have a nut allergy other than that it’s a winner for Kids, Veggies and I think, for those who don’t work at home. If you take all the veg and noodles etc in one box and the dressing in another , then mix when your ready to eat it should work I reckon.

One of the best things is, it takes about 5-10 mins to make

The Veg ingredients I list here are totally optional, you can add or remove whatever you think will work. You can even add some cooked strips of Beef, Chicken or maybe some prawns if the though of totally veggie leaves you in a cold sweat

Serves 4

Salad

1 Pack of Pre-cooked egg noodles

1 Small carrot cut into very fine strips

10 Mange tout / Sugar snap peas cut into very fine strips

2 Spring onions cut into very fine strips

4 Radishes sliced very finely

5-6 Mint leaves chopped

4-5 Sprigs of Coriander chopped

Dressing

2 Tablepsoons of smooth peanut butter

2 Tablespoons of Light Soy Sauce

2 Tablespoons of Chilli Sauce ( I used the sweet dipping sauce)

1 Teaspoon of Sesame oil

Whisk the dressing ingredients together in a small bowl until well combined

In a separate bowl toss all the salad ingredients together until mixed.

Add the dressing to the salad, get your hands in and mix well until all of the salad is coated.

Serve and top with some or all of the following, fresh coriander, fresh mint, finely sliced chilli, pea shoots….