so let's plan it then eat it

Serves 2 INGREDIENTS 1 stick of lemongrass 6cm piece ginger 1/2 bunch of fresh coriander (15g) 500g skinless salmon fillets, skin off, from sustainable sources, pin-boned 1 tbs chilli jam METHOD 1 Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. 2 Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a puree, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties. 3 Place a large non-stick frying pan on a medium-high heat with 1 tbs of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the...

Makes 24 dumplings, serves 6 For the dumplings 250   g   lean chicken mince 4   cloves   garlic   finely chopped Thumb size   piece   ginger   peeled and finely chopped 2   stalks   fresh lemongrass 2   shallots 1   tsp   sesame oil 2   tsp   soy sauce or tamari 2   tsp   hot chilli sauce pinch   salt 24   round gow gee / gyoza wrappers 1   tbsp   olive oil ½   cup   water For the dipping sauce 1   tbsp   fresh ginger 1   finely chopped shallot 1   tbsp   soy sauce 1   tsp   sesame oil 1   tsp   fish sauce 1   tbsp   water A squeeze of fresh lemon juice. Finely mince the garlic, ginger, lemongrass and shallots and place into a bowl. Add the chicken mince, sesame oil, soy sauce, salt and chilli and mix well. Lay out your gow gee wrappers and...