This Asian style salad with vermicelli rice noodles and crunchy veg makes a light weeknight dinner - pack leftovers for lunch the next day
- 5 balls stem ginger, finely grated, plus 3 tbsp syrup from the jar
- 3 tbsp low-sodium soy sauce
- zest and juice 4 limes, plus 1 cut into wedges to serve
- 2 duck legs, skin removed
- 200g pack sugar snap peas
- 140g vermicelli rice noodles
- 300g bag beansprouts
- 200g pack radishes, sliced
- small pack mint, leaves picked
- 1 fat red chilli, deseeded & thinly sliced
MethodIn a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.
- 300g pack cooked egg noodle
- 150g sugar snap pea, sliced
- 8 radishes, finely sliced
- 1 thumb-sized red chilli, finely sliced
- small bunch coriander, leaves picked
- 200g rare roast beef (buy from deli counter or use leftovers), shredded
- 85g dry-roasted peanut
- 3 balls stem ginger, finely chopped, plus 2 tbsp syrup
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.
- 200g butter
- 200g dark muscovado sugar
- 175g black treacle
- 2 tbsp ginger syrup
- 200ml full-fat milk
- 2 large eggs, beaten
- 325g plain flour
- 1½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 75g stem ginger, chopped
- zest 2 limes
- 4 tbsp lime marmalade or lime curd
- zest 2 limes, plus juice of 1
- 140g icing sugar
- 1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes
- Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
- Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
- Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake – if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
- Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
- In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it’s too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week – it tastes great on the day it’s made, but even better after a day or two in the tin.
- 4 medium duck breasts, skin on
- 2 cos or Ruby gem lettuces
- 150g bag radishes, thinly sliced
- 3 spring onions, cut into long strips
- 2 pink grapefruit, segmented
- 400g watermelon, cut into thumb-size chunks
- good handful each mint, coriander and Thai basil, leaves picked
- 100g bag roasted salted cashews, roughly chopped
- 1 red and 1 green bird's-eye chilli, deseeded and chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar or light muscovado sugar
- 1 tbsp tamarind paste (see tip, below)
- Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn’t pull the flesh in as it shrinks.
- Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
- For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
- Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.