SIMPLE PLEASURES

“Harissa is incredibly versatile – it can be used simply as a condiment, but also makes a great marinade. It has such a pronounced flavour you don’t need to complicate things and add much else. I’ve used it here as a marinade for pork cutlets paired with a fresh, vibrant salad of peaches, tomato and corn. This is a lovely way to eat during the warmer months.”

POACHED CHICKEN VERMICELLI NOODLE SALAD

Serves 4

2 skinless chicken breast fillets (about 500g in total)
2cm piece of ginger, sliced
100ml saké
200g rice vermicelli noodles
2 small carrots or 1 large, julienned
1 Granny Smith apple, julienned large handful of mint leaves, torn
large handful of coriander leaves, torn
60g roasted salted peanuts
2 red shallots, halved and finely sliced

COCONUT GINGER DRESSING

125ml (½ cup) coconut cream1 tablespoon fish sauce generous pinch of sea saltjuice of 2 limes, plus extra if needed1 teaspoon caster sugar, plus extra if needed1cm piece of ginger,1 bird’s eye chilli, finely sliced