B'stilla (Moroccan chicken pie)

De-frost 10 sheets of filo pastry 2 hrs in advance.

Heat 2 tbsp oil in a large heavy-based saucepan with a lid over medium-high heat. In batches, cook 1 kg skinless, boneless  chicken thighs for 3-4 minutes on each side until browned. Remove from the pan and set aside.

Reduce heat to medium-low and add 1 finely chopped onion, 2 finely chopped garlic cloves, 25g grated ginger, 1 tbsp ras el hanout and 1 tsp turmeric, and cook for 5-7 minutes until the onion has softened.

Return chicken back to the pan with 500ml of water. Add 1/4 tsp saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through.

Meanwhile, place 80g blanched almonds in the bowl of a small food processor and whiz until finely chopped. Set aside.

Remove the chicken from the pan and set aside to cool. 

Increase the heat to high and cook stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in 4 lightly beaten eggs, stirring the whole time. Return to a low heat and cook for 2-3 minutes until the mixture resembles soft scrambled eggs. Remove from the heat and transfer mixture to a large bowl.

Shred the chicken and add to the egg mixture with the almond, 1 tbsp icing sugar, the leaves of a bunch of parsley, zest and juice of 1 lemon. 

Season with salt and pepper and set aside to cool completely. This will cost you at leat another half hour!

Preheat the oven to 180°C. Melt 100g butter

Butter a 20cm springform cake pan. Brush 1 sheet of filo pastry and lay vertically in the pan, allowing the excess to hang over the edges. Butter another sheet and lay it over the first sheet horizontally, in a cross pattern, carefully pushing into the pan.

Repeat with 8 more sheets. 

Add the cooled filling, smoothing over the top.

Fold overhanging pastry in to enclose the filling. Brush the top with the remaining butter and sprinkle with 1/2 tsp black sesame seeds. Bake for 60 minutes or until the pastry is golden

Meanwhile, for the sweet and sour currants, heat the oil in a small saucepan over medium-low heat, add a small finely sliced  onion and cook for 15 minutes or until softened and starting to caramelise. 

Add 2 tbsp brown sugar and cook for a further minute. Add 35g currants and 125 ml red wine vinegar and simmer for 4-5 minutes until thickened slightly

Scatter b’stilla with extra parsley and serve with sweet and sour

currants alongside.

Feeds 6

(Here Kirsten Jenkins original recipe)

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Salmon tartare, avocado, apple and cucumber

Use a serving ring to cut 2 circles from brioche, brush them with melted butter, put under the grill to color

Remove the stone from an avocado and blend the flesh into a crème, add the juice of 1/2 lime, a glug of olive oil and salt and pepper and mix well

Whisk 50g ricotta in a bowl, then add the avocado and whisk again, add wasabi to taste

Cover the bowl with clingfilm and put in the fridge

Peel and mince 1/2 shallot, marinate briefly in a glug of sushi vinegar

Peel 1/4 cucumber, remove the seeds and cut in small cubes, do the same with 1/2 Granny Smith

Mix cucumber, apple and the shallot, season this salsa with olive oil, sushi vinegar, pepper and salt. Finely add the hacked leaves of a few sprigs of tarragon

Remove the skin from 100g raw salmon then cut in small (but not too small) cubes. Do the same with 100g piece of smoked salmon

Mix 1/2 tsp grain mustard, with a bit of olive oil, lemon zest, salt and pepper, then spoon it in the salmon cubes

Hack a few chives and sprigs of dill and mix with some purslane and cress. Season with olive oil, vinegar, salt and pepper

Start plating by spooning the avocado on 2 plates. Put the toasted brioche on top.

Use a serving ring to put the salmon on the toast. Push softly down then spoon the salsa on top

Finish with the salad. Feeds 2

(Here a video with Jeroen Meus making this recipe)

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Gamba with crispy chorizo and aioli

Pre-heat the oven to 160°C

Peel a shallot and thinly slice 1/2 lengthwise, then marinate the strips in a glug of balsamic vinegar

Dry 4 thin slices of chorizo on paper in the hot oven, for 15 mins

Cut the crust from 1/2 slice of white bread, tear in pieces and soak in milk

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mince 1/2 clove of garlic, addd the soaked bread, the juice of 1/8 lime, 1 tsp sour cream, 1/2 tsp saffron, 1/4 of the mayonnaise and mix into an aioli

Peel 4 gamba's, pat them as dry as possible, season with peper and salt and gently panfry them in arachide oil

Spoon some mayo in 2 low glasses, add sea lavender and the gamba's, finish with the crumbled chorizo, some confit paprika and marinated shallot

(In this video Jeroen Meus makes this recipe and 2 others)

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Deep fried oyster on black pepper and lime mayonaise

Pre-heat 1l arachide oil to 170°C

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mix the zeste and juice from 1/2 lime and 1/4 tsp black pepper from the mill with 1/4 of the mayo

Open 2 oysters, catch and reserve their juices

Mix the oyster juice with 1 tbsp corn flour, 7 cl water, 2,5 tbsp flour and some ice cubes and whisk into a thick batter.

Drag the oysters trough the batter and deep-fry them for 2 mins

Spoon some lime mayo in the oystershells, the oysters on top and finish with some sprigs of chives

(In this video Jeroen Meus makes this recipe and two others)

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Octopus and dorade ceviche, herb salsa

Peel and finely slice 10g fresh ginger. Halve a red chili, remove the seeds. Clean 1 stalk of celery and cut into cubes. 

Put everything with 100m lime juice, the juice of an orange, 1/2 tsp sugar and 1 tsp salt in the blender to create leche de tigre, sieve and season with pepper

Slice 2 pre-cooked octopus tentacles in 1x1 cm cubes. 

Slice 100g dorade filet in 1x1 cm cubes. Put 90g in a bowl.

Add the rest to 100ml lemon leche de tigre and blend into a smooth sauce

Keep the pointy ends of the tentacles apart, add the rest to the dorade

Roughly hack 20g coriander, add to the sauce, with 15g fried chulpe mais and 1/4 minced red onion and the fish.

Leave to 'cook' for 4 mins

Fry in the meantime the tentacle ends crispy in some oil

Start plating with the fish, add another 1/4 finely sliced red onion, 15g fried chulpe mais and some chili flakes

Finish with the crispy tentacle ends 

(Here Libelle's original recipe in Dutch)

Tuna sashimi without the tuna

This is sashimi made from....watermelon! 

Cut a 4x4x20 cm piece from a watermelon and carefully remove as many seeds as possible. 

Soak some Kombu in water. Mix 150 ml soy sauce, 50 ml rice vinegar, 2 tsp sesame oil, 1 grated clove of garlic, 1 tbsp grated ginger, 1 tsp cayenne.

Hack the Kombu and add to the marinade

Marinate the watermelon for 1-2 hrs in the fridge, turn half way

Pre-heat the oven to 180°C

Take the fruit from the marinade and pat dry, then bake in the hot oven for 1 hr

This will change the structure and the fruit has to come out supple and soft as...fresh tuna.

Serve as shown, with wakame, sesame seeds, taugé, soy sauce and edamame.

Or panfry it first, roll in black and white sesame seeds and serve as tataki

Paella with sea bass, mussels and chorizo

Soak 1 tsp saffron in 500ml warm chicken stock.

Clean 500g mussels.

Remove the skin from 1 beef tomato and dice

Peel 2 carrots and cut in 3 cm pieces

Cut 65g chorizo into small cubes  

Finely slice an onion and a clove of garlic 

Softly fry the chorizo for 2 mins in a wide sauté pan in olive oil, then add the onion and garlic and fry for another 2 mins 

Add the carrots

After 3 mins add the tomato and 150g paella rice, stir well and then add the warm chicken stock 

Bring to the boil, lower the heat and softly boil for about 25 mins.

After 15 mins add 160g sea bass (cut in 3 cm pieces) and 80g frozen peas.

10 mins later add 3 green asparagus, cut into 3 cm pieces

Bring 100ml white wine to the boil in a big pan, then add the mussels. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open.

Hack 10g parsley leaves.

When the rice has absorbed almost all the chicken stock add the mussels and the parsley to the paella

Feeds 2-3

(Recipe from Delicious Magazine and Sneakyveg website)

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Courgette and hot smoked salmon 'lasagna'

Preheat the oven to 220°C

Warm 1 tbsp olive oil and softly fry a  minced shallot for 5 mins and for the last min a minced clove of garlic

Slice a courgette lengthwise as thin as possible, brush with olive oil and roast them in the hot oven for 10 min

Take them out and lower the temp to 180°C

In the meantime mix 125g ricotta, 1 egg, 7g hacked dill, 7g hacked chives, the zest of 1/2 lemon and the juice of 1/4 lemon with the shallot and season with salt and pepper

Brush a 20 x 15 cm oven dish with olive oil and cover the bottom with some ricotta, followed by a layer of courgette slices and then a layer of pulled hot smoked salmon (from 250g in total).

Repeat this till everything is used, finish with a layer of courgette

Bake this 'lasagna' for 15 mins. Rest 10 min before serving, finish with 20g toasted pumpkin seeds and some leftover herbs

(Here Yvette van Boven's original recipe in Dutch)

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Aubergine and red pepper pahi with fenugreek and curry-leaf oil

I agree, it's not a beautiful plate. But we have to eat plants from time to time and the taste was surprisingly nice. So heat the oven to 240°C (220°C fan)

Put an aubergine (quartered lengthways, each quarter cut lengthways into 4, then cut into 4cm pieces) and 2 red paprikas (halved, stems, seeds and pith removed and discarded) on a lined baking tray, add one and a half tablespoons of oil and a half-teaspoon of salt, then toss to coat. Roast for 25 minutes, until lightly golden and slightly charred in places, then take out of the oven. 

Once the roast veg are cool enough to handle, peel off and discard the paprika skins, tear the flesh into roughly 4cm pieces, then set aside with the aubergine.

Meanwhile, put 1 tbsp olive oil and 90g peeled and thinly sliced onions for the spice base in a large saute pan on a medium-high heat, and saute, stirring, for 10 minutes, until soft and slightly golden.

While the onions are cooking, put a clove of garlic, 5g peeled and roughly chopped ginger, 20 fresh curry leaves (or bay leaves, kaffir lime leaves, lime zest or even basil leaves all offering a similar taste), 1 tsp garam masala, 1/4 tsp ground turmeric and 10g coconut cream in a food processor, add 100 ml water and blitz for four to five minutes, until it’s like a paste. 

Scrape this into the onion pan with a 1/4 teaspoon of salt, turn down the heat to medium and cook, stirring occasionally, for seven to 10 minutes, until the oil splits. Gently stir in the aubergine, until they’re well coated in the spice mixture.

Mix 30ml apple cider vinegar and 1/2 tbsp demerara sugar (or light brown sugar) in a small bowl, add to the pan and cook for two to three minutes, until the vinegar is absorbed. Stir in the paprika and leave to cool.

For the fenugreek oil, put 25 ml olive oil in a pan on a medium heat and, once it’s good and hot, fry 12 curry leaves (or an alternative) for two minutes, until translucent. Add 3/8 tsp fenugreek seeds, crushed in a mortar, and a pinch of salt, stir for 30 seconds, then take off the heat.

In a small bowl, mix 13g coconut cream with 1,25 tsp lime juice and a pinch of light brown sugar and an eighth of a teaspoon of salt, then set aside.

Transfer the pahi to a high-sided plate, spoon on first the coconut cream followed by the fenugreek oil, then serve at room temperature.

(Here Ottolenghi's original recipe and more)

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Oysters with lime and pancetta crumbs

Pre-heat the grill 

Cut 7g pancetta very finely. Tear up a slice of white bread and crumble it in the kitchen machine.

Add the pancetta, the zest of a lime, 1/2 clove of garlic, 1 tbsp olive oil and salt&pepper and turn the machine on again to mix well

Open 4 oysters and cover them with the crumbs

Make small balls from aluminium foil, put them on a baking tray and firmly press the oysters onto them, then put under the hot grill. Keep watching till the crumbs are nicely browned and crispy

(Recipe by Delicious magazine)

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Hake ceviche with courgette

Start a day in advance with leche de tigre. Blend 25g peeled and hacked ginger, 1 hacked stalk of celery, 1/2 jalapeño, 15g caster sugar and 1 big clove of garlic, then add 200 ml fresh lime juice and blend for another 2 mins. Taste and add salt.

Put trough a ball strainer and really press out the pulp

Warm 100ml sunflower oil to 70°C. Blanche a handful of mint, then cool under cold water, put in a tea towel and wring out the moisture. Hack and blend the mint with the warm oil. Leave overnight then strain with cheese cloth.

The next day thinly slice 1/2 courgette lengthwise. Cut 1/2 green paprika in small strips.

Hack the stems of 40g coriander.

Thinly slice a 250g filet of hake.

Put the fish, the coriander and the paprika strips in a bowl and mix with 100g of the leche de tigre, for 3 mins.

Plate as shown, with courgette flower and mint leaves. Finally drip over 2 tbsp of the mint oil.

(Recipe from Delicious magazine)

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Spicy burnt aubergine flatbreads with tahini sauce

Turkish pepper paste (biber salçasi) brings a deeply savoury and spicy flavour to these flatbreads. It’s widely available, but can be swapped for tomato paste or harissa, if need be. While there are a few components here, everything can be prepared ahead of time. Make and shape dough the day before, cover and pop in the fridge to prove slowly.

Put 70g strong bread flour, 1/3 tsp fast-action dried yeast, 1/4 tsp caster sugar, 1/2 tbsp olive oil for the dough in a stand mixer fitted with a dough hook. Add 40ml lukewarm water and a sixth of a teaspoon of salt, and mix on a medium speed for about six minutes, until it forms a smooth dough (alternatively, knead by hand for about 10 minutes). Shape the dough into a ball, return to the bowl, coat with 1/4 tsp olive oil, cover (I use reusable kitchen wrap) and leave in a warm place for an hour, to prove and double in size.

Meanwhile, set a griddle pan over a high heat and ventilate the kitchen. Char an aubergine (300g) and 300g vine tomatoes for 25 minutes, turning occasionally, until blackened all over and cooked through, then set aside. When they’re cool enough to handle, carefully cut the tomatoes into quarters, skin and all. Peel off and discard the aubergine skin, then cut or tear the flesh into large chunks. Put both in a large bowl with a quarter-teaspoon of salt and a good grind of pepper.

Put 1/8 tsp ground cinnamon and 1/8 tsp ground cloves, 1/3 tsp toasted cumin seeds, 40 ml olive oil, 4/4 tbsp biber salçasi, 1/4 tsp caster sugar and a pinch of of salt in a small saucepan on a medium heat, bring up to a simmer and cook, stirring occasionally, for four minutes. Take off the heat, leave to cool for 15 minutes, then stir 2 tablespoons of this oily mixture and a tsp lemon zest into the aubergine bowl.

Mix 3/4 peeled shallot, sliced into very thin rounds, in a small bowl with an eighth of a teaspoon of sumac and 1 tsp lemon juice and set aside to soften.

In another small bowl, whisk 25g tahini and 0,5 tsp lemon juice with 15ml cold water and a sixteenth of a teaspoon of salt, until smooth, then cover with a plate.

Put the griddle pan back on a medium-high heat. Lightly dust the worktop with flour, halve the ball of dough and, using a rolling pin, roll out each ball  into a 12cm circle about 3mm thick. 

Depending on the size of your griddle, lay one or two round flatbreads in the pan and cook for 45-60 seconds, until bubbles appear and the bread is nicely charred in places. Flip over, cook for another 15-20 seconds on the other side, until it, too, is nicely charred, then brush both sides with some of the reserved oil mixture and put on plates.

Divide the aubergine mixture between the flatbreads, scatter over mint and parsley leaves and the shallots, and serve with the tahini sauce drizzled over the top.

Feeds 2

(Here Ottolenghi's original recipe)

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French lamb with potatoes

Looking good? No, it's not an elegant dish. But believe me: it tasts great. So I decided to share it with you.

Preheat the oven to 200°

Peel 2 waxy potatoes, parboil 5-10 mins in salted water, drain, cool and slice very thinly 

Brush 1 tbsp olive oil on 2 slices of boneless leg of lamb (each 200g) and season them with salt and pepper.

Fry them in 1 tbsp olive oil for 2 mins per side, transfer to a warm oven dish  and keep warm

Lower the heat under the pan, then fry 1 minced onion and 1 cubed carrot for 4-5 mins, stirring regularly. Add the finely hacked needles from a sprig of rosemary and fry for another minute.

Add 65 ml chicken stock and 320ml tomato frito and stir well. Taste, season with salt and pepper and softly reduce the sauce 3-4 mins

Pour the tomato sauce over the lamb and cover with overlapping potato slices

Brush with olive oil and season with salt and pepper.

Bake for 40 mins or until the potatoes are golden brown and crispy

Rest for 5 mins before serving. Feeds 2

(Here Warren Menses' original recipe in Dutch)

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King Crab legs

Preheat the oven 185°C

Thaw 2 (or more) pre cooked King Crab legs in time. Halve them lengthwise with a sharp knife

Put them in an oven dish

Warm 100g salted butter, squeeze with a garlic press 2 cloves of garlic in the hot butter, simmer for 1 min.

Add 2 tbsp hacked parsley and taragon

Pour the butter over the crab, with some Panko, then put in the hot oven for 10 mins . Finish with lemon zest

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Aubergine curry, butter chicken style

Preheat the oven to 180°C

Warm 10g butter and 40 ml coconut oil in a stew pot on medium heat. Spoon in 1 minced onion, 13g grated ginger, 3 minced cloves of garlic and a royal pinch of salt and fry 15-20 mins till nicely coloured 

Add 1 tsp curcuma, 1 tsp ground cumin, 1 tsp garam masala and softly fry for another min.

Add 200g chopped tomatoes (from a can) and 200ml coconut milk and bring to the boil, then take from the fire

Halve an aubergine lengthwise, then cut a criss-cross pattern in the meat, brush with 2 tbsp tandoori paste, lightly sprinkle with sea salt, push them in the sauce (cut side upwards) and put in the hot oven for 1 hr and 10 mins till very soft and the sauce is reduced and thick.

Season with salt and pepper

Serve with fresh coriander, chutney and a roti to soak up the juices

Feeds 2

(Here the original recipe in Dutch)

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Scallop carpaccio, beurre noisette and pear

Put 4 big scallops in the freezer for 1 hour, which will make it easier to slice

Bring 25ml Calvados and a splash of water to the boil with 1/2 tbsp caster sugar and boil for 5-8 mins to make a light syrup

Peel a pear and cut lengthwise in 1/2 cm slices, then cut into cubes, marinate in 1 tbsp apple vinegar

Hack 10g hazelnuts and fry them in 1 tbsp olive oil with a pinch of sea salt till golden brown

Slice the scallops very thinly and plate. Cover with pear cubes.

Then heat 15g salted butter, add 1 tbsp hacked rosemary and fry till the butter is foamy, golden brown and smelling nutty

Pour the hot butter over the scallops, follow up with dripping the Calvados syrup and finish with the hazelnuts  and some cress

(Here the original recipe in Dutch)

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Chicken thighs with cherry salsa

Preheat the oven to 200°C

Hack 50g almond slivers into crumbles

Brush an oven dish with plenty olive oil. Rub 4 boneless chicken thighs with 1 tbsp curry powder, 1 tbsp acacia honey, olive oil and salt

Then roll them trough the almonds until completely covered, put them in the oven dish, not touching and roast them about 30 mins.

Turn them halfway and add a little water if the caramelisation goes too quick

In the meantime finely hack 15g coriander, mix with 250g de-stoned (on top of an empty wine bottle, with a chop stick) sweet cherries, the juice of 1/2 lime and the zest of a lime

Deglaze the chicken thighs with the juice of a second lime, add a few tbsp water and stir into a sauce.

Serve as shown, with flatbread or pita to soak op the juices 

(Here Yvette van Boven's original recipe in Dutch)

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Nectarine Eton mess

Preheat oven to 100°C and line a large baking tray with baking paper.

For the meringue, in a stand mixer fitted with whisk attachment, whisk 2 egg whites, 110g caster sugar and 1/3 tsp cream of tartar (or 3/4 tsp lemon juice) for 15 minutes or until sugar is dissolved and mixture is thick and glossy. 

Spoon meringue onto the prepared tray. Place in oven. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and leave in oven to cool completely.

Preheat the oven again to 175°C

Halve 4 yellow nectarines and place them, cut-side up, in a baking dish. Drizzle with 2 tbsp orange blossom water, scatter with 50g caster sugar and add 125ml water. Cover dish with baking paper, then foil. Bake for 30 minutes or until tender. Cool completely.

Meanwhile, place 80g blueberries, 1,5 tbs water and 30g sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until syrupy. Cool completely.

Break the meringues into shards and divide among bowls. 

Whisk 150ml double cream and 20g sugar to soft peaks, then whisk in 50g creme fraiche until thick and combined. Spoon over meringue. 

Spoon over nectarines, cooking juices and blueberry mixture. 

Scatter over crushed, roasted shortbread and serve immediately. 

(Here Phoeby Wood's original recipe)

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Roasted cauliflower on Hummus

Choose first: do you want to make the hummus in the original way it's done in Tel Aviv? It's quite a bit of work, but gets you a very good hummus.

The alternative: use Simon Hopkinsons recipe. Simply open a can or bottle of cooked chickpeas, save the cooking liquid and rinse the peas before tipping them on a clean tea towel. Cover with a second towel and rub the peas with 2 hands to remove the skins.

Put 150g peas in the food processor with 50g tahin, 2 tbsp cooking liquid, 2 tbsp lemon juice and 1/4 tsp ground cumin

Let the machine do the work for the next 10 mins. Add a bit of water from time to time)

                                                   ***

If you prefer the Tel Aviv method start a day in advance: soak 100g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

The next day make the hummus: heat your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with 2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a chickpea between 2 fingers, which will be after 30-35 mins.

Take of the lid, set the fire on high and, stirring, reduce the liquid, till you're left with a thick pea paste, add 1,5 tsp salt. Cool.

Transfer to the kitchen machine with 90g tahine and the juice of 3/4 lemon.

Here too let the machine do the work for the next 10 mins. Add a bit of water from time to time

Taste and season with salt and maybe some more lemon juice.

When the taste is perfect add more water till the humus has the consistency of Greek yoghurt.

                                                  ***

In the meantime pre-heat the oven at 200°C

Mix the florets of 1/2 cauliflower with a couple of spoonfuls of olive oil, a pinch of salt, 1/2 tsp curcuma, 1/2 tsp paprika powder and 1/2 tsp ground coriander

Bake in the hot oven for 20 mins, stir halfway

For the herb oil mix in the meantime 1/2 tsp ground coriander, 1 tbsp chiliflakes, hacked parsley and dill and 1 grated clove of garlic.

Bring 50 ml olive oil to the boil then briefly add the herb mix. Let it sizzle for a minute and, when cool, season with 1/2 tsp ahorn syrup and 1/2 tsp salt.

Toast 3 tbsp sesame seeds and some hacked almonds and pistachios in a dry pan

Serve the cauliflower on the  hummus, then pour over the herb oil and finally the toasted nuts.

(Recipe by Emma de Thouars)

Tomatoes with mango miso dressing

First make the mango miso dressing. Put 90 g mango in the blender with the juice of 1/2 lime, 1,5 tsp white miso and half a teaspoon of salt, and puree well. Pour in 90 ml sunflower oil in a slow, steady stream, whisking continuously, until you have a smooth dressing, then set aside.

Put 250g mixed ripe tomatoes, small ones cut in half, larger ones cut into quarters and 1/2 ripe mango, peeled and cut into chunks of a similar size to the tomatoes in a medium bowl with 80ml of the dressing and three-quarters of a teaspoon of salt, mix gently, then leave to marinate for 20-30 minutes. Drain into a colander and discard the liquid.

Meanwhile, for the herb dressing, roughly chop 5g basil leaves, 5g mint leaves and 1/2 green chilli, and put them in a small bowl with 3 tbsp olive oil, a quarter-teaspoon of salt and a good grind of black pepper

Using a small, sharp knife, top and tail another lime, then cut around its natural curves to remove the skin and pith. Cut between the membranes to release the individual segments, then cut each segment into four or five pieces, add to the herb bowl and mix well.

Arrange the drained mangoes and tomatoes on a medium platter  then spoon over the remaining mango dressing. Dollop the herb dressing on top and scatter over 1/2 red onion, peeled and sliced into thin rounds. Serve with 1/2 tsp nigella seeds sprinkled on top.

(Here Ottolenghi's original recipe, and more)