Spears of fried broccoli make a brilliant vehicle for transporting moreish sriracha mayonnaise into your mouth. Any leftover mayo certainly won't go to waste
- 1 egg
- 1 lime, juiced
- 1 garlic clove, finely chopped
- 250ml rapeseed oil
- 1-2 tbsp sriracha, to taste
- 140g cornflour, plus a little extra for dusting
- 60g plain flour
- 1 tsp black peppercorns, toasted and coarsely crushed
- 1 tsp Sichuan peppercorns, toasted and coarsely crushed
- 160ml sparkling water, chilled
- handful of crushed ice
- 500g sprouting broccoli, trimmed
- sunflower oil, for deep-frying
- 1 tsp sunflower oil
- 3 spring onions, sliced diagonally
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced into rings
- 1 lime, cut into wedges (optional)
MethodWith the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.
- 500g halloumi cheese, cut into cubes
- 3 red peppers, deseeded and cut into squares
- 1 tbsp olive oil
- 1 tsp oregano (fresh or dried)
- 500g red cabbage, finely shredded
- 2 tbsp extra virgin olive oil
- juice ½ lemon
- handful parsley, finely shredded
- pitta breads and tzatziki, to serve
- Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.
- To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
- Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta breads and tzatziki, with salad on the side.
- Bring a large pan of water to the boil, add the broccoli and cook for 3-5 mins until just tender. Drain and set aside. Heat the oil in a large frying pan over a high heat, add the onion and fry for 2-3 mins until golden and starting to caramelise.
- Stir in the garlic and fry for 1 min more, then throw in the broccoli and cook for 2 mins until the broccoli is warmed through and coated in the onion and garlic.
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oil, for frying
- 1 long dried chilli, roasted and deseeded
- 1 tbsp palm sugar or light muscovado sugar
- juice 1 lime
- 50ml fish sauce
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.