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If you don’t have spiced nuts to hand, you can add a mixture of toasted seeds and nuts, such as sunflower seeds, almonds, pistachio nuts or cashew nuts. You can also swap the red quinoa or rice for freekeh or farro.

Serves 4

100g (½ cup) red quinoa
100g (½ cup) red rice
200g (1 cup) red lentils
35g (½ cup) barberries
70g goji berries or cranberries
75g (½ cup) pomegranate seeds (approximately ½ pomegranate)
125g (½ cup) spiced nuts
Handful of chopped herbs, such as flat-leaf (Italian) parsley, mint or coriander
Lemon dressing (below)
Yoghurt tahini sauce (below)

Cook the quinoa, red rice and lentils in separate saucepans. Bring the water to the boil, add the grains and return to the boil. Simmer until cooked – the quinoa will take 15 minutes, the red rice 20 and the lentils 18–20 minutes. Drain once cooked, then refresh under cold running water and drain again. Especially make sure the lentils are well rinsed.

Place all three grains in a large bowl along with berries, pomegranate seeds, nuts and herbs. Season well with salt and freshly ground black pepper and add enough lemon dressing to just coat. Place in a serving bowl and drizzle the tahini sauce over the top (if using).



Pork neck fillet (which is also known as collar) is a very forgiving cut that has plenty of fat running through it (if you can’t get hold of neck, use shoulder instead). The meat will really benefit if you can leave it in its marinade for two days, but four hours is the bare minimum. This is perfect served with boiled rice to soak up the sweet, sharp sauce.

Prep 20 min
Marinate 4 hr
Cook 40 min
Serves 4

100ml whisky
125ml fish sauce
150g soft light brown sugar
5 lemongrass stalks, trimmed, outer leaves discarded, then finely chopped
9cm piece fresh ginger, peeled and roughly chopped
1kg pork neck fillet
1½ tbsp vegetable oil, for grilling
1 lime, quartered

For the nam jim
80ml freshly squeezed orange juice (ie, from 2 oranges)

½ tbsp basmati rice
¾ tbsp pul biber (Turkish chilli flakes) (or half that amount normal chilli flakes), gently toasted
20g tamarind paste
40ml fish sauce
1 tbsp maple syrup
1 shallot, peeled and finely diced
5g coriander leaves, finely chopped

For the herb salad
150g red cabbage, or white cabbage, sliced radish or cucumber, finely shredded
2-3 spring onions, finely sliced on an angle
5g mint leaves, roughly torn
5g coriander leaves

Put the whisky, fish sauce and sugar in a medium pan on a medium-high heat and gently warm for a few minutes, until the sugar has dissolved. Add the lemongrass and ginger, turn off the heat and leave to cool completely.

Cut the pork against the grain into four 12cm-long and 6cm-wide pieces, then cut away and discard any silverskin. Transfer the meat to a non-reactive container that is just big enough to hold all the pieces in one layer, then pour over the cooled marinade and make sure the pork is well coated. Cover and refrigerate for at least four hours.

Heat the oven to 180C/350F/gas 4. Lift the pork from its container and dry well with kitchen towel (don’t discard the marinade; it can be frozen and used again for marinating; alternatively, cook it down and, once reduced, use to glaze, say, chicken drumsticks). Brush each piece with a little oil and set aside. Ventilate the kitchen and put a griddle pan on a medium-high heat. Once the pan is smoking hot, lay in the pork pieces (in batches if need be) and cook for four to five minutes on each side, until golden brown and nicely marked with char lines (turn down the heat a little if it looks like the meat is starting to burn).

Put the browned meat on an oven tray lined with greaseproof paper, and roast for 10-12 minutes, until cooked through, then remove from the oven, cover with foil and leave to rest for 10 minutes.

While the meat is cooking and resting, make the nam jim. Put the orange juice in a small saucepan on a medium-high heat and simmer for about four minutes, until it’s reduced to about 60ml, then leave to cool a little.

At the same time, toast the rice in a small saucepan on a medium-high heat for four to five minutes, until it starts to colour and smell nutty. Transfer the toasted rice to a spice grinder or mortar, add the chilli and blitz or pound to a coarse powder. Combine this with all the remaining ingredients for the nam jim and set aside.

Gently toss all the ingredients for the salad. Cut each piece of meat widthways into five, and serve warm with the herb salad, the nam jim poured over both of them and a lime wedge alongside.

Serves 2 as a side dish.

lemon 1
salsify 500g
butter 50g
bread 125g, fresh, white
olive oil
parsley 6 sprigs
egg 1
blood orange 1, zest and fruit

Fill a saucepan with cold water. Halve the lemon, squeeze the juice into the water, and reserve the empty shells. Peel the salsify with a potato peeler, cut each root into short lengths, dropping each into the acidulated water as you go.

Bring the pan of water to the boil, add salt then let the salsify cook for about 25 minutes until tender to the point of a knife. Drain the salsify.

Process the bread to fine breadcrumbs and put them in a shallow dish. Break the egg and beat lightly in a small bowl. Place the salsify, 1 or 2 pieces at a time, first in the beaten egg and then the breadcrumbs. Press it firmly into the crumbs, loosely coating each piece then place them in a single layer on a plate.

Melt the butter in a shallow pan, add a splash of olive oil, then lower in the salsify and leave it to cook over a moderate heat until the crumbs are toasted and golden. Chop the parsley, finely grate the orange zest then toss them together. Remove the peel from the orange then cut the fruit into thin slices.

Remove the salsify as it crisps, and drain briefly on paper. Once all the vegetables are cooked, toss the remaining crumbs into the pan, move them round as they turn gold. Add the parsley and grated zest.

Divide the salsify between 2 plates, add the toasted crumbs and slices of orange.

Hearty and packed with protein, this vegetarian beetroot and lentil burger is a healthy wholefood feast all wrapped up in a bun for easy two-handed eating. Even the vegetarian sceptics will be coming back for more of this little beauty.

2 tsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 small red chilli, finely chopped
250g cooked brown lentils
325g raw beetroot (beet), grated
1 egg
1 tsp ground turmeric
1 tsp garam masala
2 tsp smoked paprika
1 tsp finely grated fresh ginger
6 tbsp plain (all-purpose) flour, cornmeal or almond meal
1 tbsp olive oil, extra
6 slices peeled fresh pineapple
160g (2 cups) shredded cabbage
2 tomatoes, sliced
260g (1 cup) natural yoghurt
6 brioche, sourdough or gluten-free buns

Heat the olive oil in a frying pan over medium heat. Cook the onion, garlic and chilli until soft. Transfer to a plate and place into the fridge to cool.

In a large bowl, mix the lentils, cooled onion mixture, beetroot, egg, turmeric, garam masala, paprika and ginger until combined. Season with salt and pepper, then sprinkle in the flour (or cornmeal or almond meal) one tablespoon at a time, until the mixture is dry and firm enough to hold together. Shape the mixture into six individual patties.

Place on to a tray and chill in the fridge for 10 minutes to firm up. Heat the extra olive oil in a large non-stick frying pan over medium heat. Add the lentil patties and cook for five-to-six minutes on each side, until caramelised and heated through.

Lay out all the remaining ingredients on a large chopping board with the warm patties and let people construct their own burgers. Season with salt and pepper.

Tip: Make the patties ahead of time and freeze them for speed and convenience.