Avocado, Radish & Walnuts with carrot-miso dressing

SERVES: 4

PREP: 20 mins

Ingredients:

100 g (31/2 oz) mixed radishes, rinsed

3 avocados, peeled, halved and stoned

30 g (1 oz) toasted walnuts

large handful of chopped coriander (cilantro) or microherbs (such as coriander or purple basil)

For the carrot-miso dressing -

2 tablespoons sunflower oil

1 teaspoon toasted sesame oil

2 tablespoons Japanese rice vinegar

2 tablespoons soy sauce

3 tablespoons white miso paste

1 spring onion (scallion), roughly chopped

1 small garlic clove, roughly chopped

1 medium carrot, peeled and diced

1 tablespoon grated fresh ginger root

2 teaspoons runny honey

Method:

Trim and thinly slice the radishes. If you have time, place them in a bowl of iced water while you prepare the rest of the salad as it will help to crisp them up and give even more of a textural contrast to the avocado.

To make the dressing, place all the ingredients in a high-speed blender and blitz until smooth. Check the seasoning: it should be salty and sweet in just the right balance.

Cut the avocado halves into thick slices; I tend to cut them into irregular shapes as the contrasting heights and shapes look quite striking. Arrange over a serving plate. Drizzle with a little dressing.

If you have soaked the radishes, drain and pat dry with paper towels, then scatter them over the avocado. Roughly break up the walnuts and sprinkle over the top, along with the herbs. Spoon over more dressing, serving a little extra on the side.

CASHEW GAZPACHO

SERVES: 2

PREP: 15 mins

Ingredients:

15 whole unsalted cashews (25 g/3/4 oz)

3 tablespoons extra virgin olive oil, plus extra for drizzling

1 tablespoon sherry vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon golden caster (superfine) sugar

2–3 medium tomatoes (250 g/9 oz), roughly chopped

¼ cucumber (100 g/31/2 oz), roughly chopped

½ red (bell) pepper (50 g/2 oz), seeded and roughly chopped

1 spring onion (scallion), roughly chopped

1/4 garlic clove, finely grated (optional)

75 ml (21/2 fl oz/5 tablespoons)

cold water

freshly ground black pepper

edible flowers, to garnish

Method:

Soak the cashews in a bowl of cold water while you prepare all the

other ingredients.

Put the oil, vinegar, salt and sugar in the jug of a high-speed blender

Add the tomatoes, cucumber, pepper and spring onion, along with a small

grating of garlic.

Drain the cashews and tip them in, then add the cold water and blend.

Stop and scrape down the sides, if needed, and blend again. Check the seasoning and add more salt, sugar, garlic or vinegar to balance; a grind of black pepper is nice too. You may also need to add a splash more water to achieve the desired consistency.

Blend again until really smooth. Gazpacho is best served well

chilled, so pop it in the refrigerator for an hour before serving in bowls or glasses, garnished with edible flowers and a drizzle of oil. Or serve immediately with a cube of ice in each bowl.

Short Rib Tacos

with simple slaw

SERVES: 4

PREP: 25 mins +

marinating time

COOK: 10 mins

Ingredients:

500 g (1 lb 2 oz) short-rib meat, cut off the bone (from about 1 kg/

2 lb 4 oz short-rib on the bone)

8 corn tortillas, toasted

lime wedges, to serve

Korean-style chilli bean marinade

2 tablespoons soy sauce

2 tablespoons chilli bean sauce

2 tablespoons Shaoxing rice wine

2 tablespoons soft dark brown sugar

2 garlic cloves, crushed

2 teaspoons grated fresh ginger root

1/4 teaspoon ground black pepper

Simple slaw

200 g (7 oz) white or green cabbage, finely shredded

11/2 tablespoons mirin

juice of 1 lime

handful of roughly chopped coriander (cilantro)

Chilli mayo

1 tablespoon chilli sauce (any will do – gochujang, sriracha, or homemade)

2 tablespoons mayonnaise

Method:

If the short-rib meat is on the bone, cut it off in one piece and trim off any

silvery sinew or big chunks of fat. Cut each piece of short rib against the grain(as though you’re cutting a cross-section of the bone widthways if the bone was still there) into 1 cm (½ in) thick slices.

For the marinade, mix all the ingredients in a large resealable food bag. Add the meat, massage the marinade into the meat through the bag, then chill for at least 1 hour or up to 24 hours.

Preheat the grill (broiler) to high (240?C/460?F) and line a large baking tray

(pan) with a double layer of kitchen foil, turning it up at the edges so the juices don’t run out. Lift the slices of short-rib meat from the marinade and space them out on the foil; discard the excess marinade. Grill the meat for 5 minutes, then turn it with a pair of tongs, and grill for another 5 minutes on the other side. It should be nicely caramelised in spots and there should be plenty of juices on the foil. Set aside to rest for 5 minutes.

While the beef is cooking, make the slaw and chilli mayo. Toss all the ingredients for the slaw and place in a bowl. Mix the mayo ingredients together in a bowl.

Chop up the rested meat into 1 cm (½ in) cubes and toss with any resting juices.

Serve in toasted corn tortillas with the slaw and chilli mayo, and extra lime

wedges on the side.

Vegan Chocolate Hazlenut Tart

Ingredients:

Hazelnut tart crust -

200 g (7 oz/1½ cups) whole blanched hazelnuts

2 tablespoons cacao powder

1 tablespoon maple syrup

3 tablespoons coconut oil, melted

pinch of fine sea salt

Filling -

300 ml (10 fl oz/1 cup) maple syrup

12 tablespoons or 60 g (2 oz/½ cup) cacao powder

6 tablespoons coconut oil, melted

pinch of fine sea salt

SERVES: 8–10

PREP: 30 mins + overnight chilling

COOK: 10 mins

Method:

Preheat a fan oven to 160?C (320?F /gas 4).

For the tart crust, tip the hazelnuts onto a roasting tray (pan) and roast

for 8–10 minutes until golden, then remove from the oven and set aside to

cool completely.

Set aside about 10 of the cooled nuts to garnish. Tip the remaining nuts into

a food processor and blitz, pulsing until just finely ground, (take care not

to over-blend or the nuts will release too much oil). Tip in the cacao powder

and blitz again briefly until combined, then add the maple syrup, coconut oil and salt. Blitz until just combined.

Line a 20 cm (8 in) tart case with a large square of cling film (plastic wrap)

and, using your fingertips, press the tart crust evenly over the base and up the sides (if your case is deep don’t worry if it the crust doesn’t quite reach the top of the sides). Smooth with the back of a spoon and chill for at least an hour.

For the filling, put the maple syrup in a mixing bowl and, with a balloon hand whisk, whisk in the cacao a little at a time (it’s important you do this slowly or the cacao can cause the mixture to seize). Once combined, whisk

in the melted coconut oil a little at a time until you have an emulsified mixture.

Stir in the salt, then pour into the tart case. Chill overnight (or for at least 6 hours).Just before serving, remove the tart from the case and remove the clingfilm.

Roughly chop the remaining hazelnuts and scatter over the top.