An original salad full of exotic flavours which can be shared as a starter or enjoyed as a main course. Puts that Bangkok culture into a salad.

SERVINGS : 2 to 4

Preparation Time : 20 minutes
Cooking Time : 15 minutes

INGREDIENTS
1 medium duck breast
some salt and pepper
2 small fresh green chillies, chopped
1 garlic clove, chopped
1 2 cm piece ginger root, peeled and chopped
1 medium lime, juiced
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp soft brown sugar
A handful of watercress
A handful of red lettuce
A handful of fresh coriander
A handful of fresh mint
Half medium a mango sliced into strips
1 small fresh green chilli, chopped

A medium-sized frying pan
A spoon
An empty jar
A knife
A large salad bowl

PROCESSING METHOD

Season the duck
* Start by seasoning both sides of the duck breast generously with salt and pepper

Heat the frying pan
* Next, put the duck into the frying pan and place it over a low heat.

Slowly increase the heat
* Gradually increase the heat to a moderate temperature.
* You will see that the fat of the meat starts to melt. Spoon it out of the pan to avoid saturating the duck.

Cook for 10-12 minutes
* Leave the meat to cook for 10-12 minutes. It will take this long for the fat to render completely.

Turn the duck over and leave
* Once the meat has cooked, flip it over in the pan, turn off the heat, and leave it there for a further 10 minutes.
* In this time it will cook through. However, if you prefer your meat medium-done, maintain the heat for an extra 5 minutes.

Prepare the dressing
* While the duck heats through, prepare the dressing. Start by putting the chopped chillies, garlic and ginger into the jar.
* Now pour in the lime juice, soy sauce, olive oil and finally the brown sugar.

Shake well
* Close the lid of the jar tightly and then shake until the ingredients are thoroughly mixed together.

Prepare the salad
* Next, take the large salad bowl and add to it the watercress, red lettuce, fresh coriander, fresh mint and the sliced mango.

Toss the ingredients together
* Mix the salad together well.

Slice the duck breast
* Remove the duck from the pan, slice it into strips and add it to the salad.

Pour over the sauce and serve
* Finally, give the sauce another quick shake, pour it over the salad mixing it together a little and serve.

Try this hot chutney to brighten up any grilled meat or fish dishes that have lost their appeal. It's sure to be a success. Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.

SERVINGS : 4

Preparation Time : 30 minutes
Cooking Time : 2 hours 30 minutes

INGREDIENTS
1 kg sugar
4 500 g tins whole tomatoes, peeled
400 g fresh ginger, peeled and chopped
100 g garlic cloves
100 ml vinegar
5 g dry hot chillies

1 large cooking pan with cover
1 wooden spoon
1 hand blender with herb chopper accesory
1 ladle
6 jars to store the chutney, with lid

PROCESSING METHOD

Prepare the tomatoes
* Under a cold tap, open each tomato, remove all the seeds and place them into the cooking pan.

Cook the tomatoes
* Place the pan on a medium heat. Add the sugar and stir briefly to distribute the mix evenly.
* Leave to simmer for 30 minutes

Chop chillies, ginger and garlic
* Place the hot chillies and garlic cloves into the blender and briefly chop them.
* In small batches, add the peeled ginger and continue chopping.
* Finally, add the vinegar and mix well.

Mix into tomatoes
* After the tomatoes have been simmering for 30 minutes, add the chopped mix of chilli, garlic and ginger, stir well and simmer for a further 30 minutes.

Blend
* Using the electric blender, blend the thoroughly.
* When you have finished, cook for 60 minutes more on a low heat, stirring occasionally. This will assure that the sugar fully melts, acting as a conservative.

Place into jars
* While still hot, pour the chutney into the jars using the ladle. When the mixture has cooled down, cover it with a lid.
* It can be preserved for over a month in the fridge, or can be stored in the freezer, to keep for longer.
* Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.

A colourful, refreshing, healthy dessert with two delicious options for sauces.

SERVINGS : 4

Preparation Time : 35 minutes

INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves

For the caramel vanilla and lemongrass sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced

For the orange brandy sauce
1 orange, juiced
2 tbsp brandy
1 tbsp sugar

1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve

PROCESSING METHOD

Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone.
* Slice each half into fairly thick chunks.
* Then repeat with the other peach and put them into a bowl.

Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin.
* Then cut off any remaining bits of skin before chopping.
* Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks.
* The shape really doesn't matter here, but try and keep all the fruit relatively chunky.
* When you finish add the pineapple to the bowl along with the peaches.

Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel.
* Cut down the centre of the orange and finally into slices.
* Add to the bowl with the other fruit.

Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks.
* When you finish both, add them to the rest of the fruit.

Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends.
* Now stand the melon up and slicing downwards, remove the peel.
* Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.

Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.

Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
Tip : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.

Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.

Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water
* Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter.
* Mix together well and then add the vanilla bean and the lemon grass.
* Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.

Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up.
* Stir while it warms so that the sugar melts, then take it off the heat and let it cool down

Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or crиme fraiche. * You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.

This delicious herb salad makes a refreshing alternative to the typical green-leaf varieties. Try it to brighten up your favourite fish dish.

SERVING : 4

Preparation Time : 30 minutes

INGREDIENTS
1 bunch of basil
1 bunch of parsley
1 bunch of coriander
1 bunch of dill
1 bunch of chives
50 g pitted dates, cut into cubes
50 g blue cheese, crumbled
50 g roasted cashew nuts, crushed
4 tbsp olive oil
1 medium lemon, juiced
salt and pepper

1 sharp knife
1 cutting board
1 bowl of iced water
6 paper towels
1 large bowl

PROCESSING METHOD

Pick and refresh herbs
* Except for the chives, tear all the herbs into pieces, removing any stalks and place them into the bowl of iced water. Press all the herbs into the water and leave for a maximum of 15 minutes. This will refresh them and ensure they stay crispy.

Dry the herbs
* Place two layers of kitchen paper on your work surface. Take the herbs out of the bowl and squeeze gently to remove excess water.
* Spread them out on the towels to dry for about 20 minutes.

Chop the chives
* Slice the chives into 3 cm strips and place in the large bowl.

Assemble the salad
* In the bowl with the chives, add the other herbs, chopped dates, roasted cashews, crumbled blue cheese, lemon juice and olive oil.
* Season well with salt and pepper.

Complete and serve this cashew and blue cheese salad
* Mix thoroughly until all the ingredients are blended together and serve.

Usually 'quenching' is associated with thirst - but this dish does exactly that with its juicy, summery flavours! A salad that goes wonderfully with either fish or meat dishes - particularly lamb.

SERVING : 2

Preparation Time : 45 minutes
Cooking Time : 10 minutes

INGREDIENTS
6 fresh sardines, rinsed and patted dry
1 onion, sliced into 1cm rings
80 ml olive oil
2 fennel bulbs, sliced and kept in cold water
1 orange
2 tbsp lemon juice
1 small bunch of parsley leaves

1 barbecue grill
1 brush
1 bowl
1 tray
1 knife
1 chopping board
1 metal spatula
1 pair of tongs

PROCESSING METHOD

Cut the orange
* Using the knife, cut the ends off the orange and peel through to the flesh. Cut the segments into a bowl, catching the juice as you do so. Finally, squeeze any remaining juice into the bowl.

Season the fish
* Brush the sardines with the olive oil and finish by seasoning them with salt and pepper.

Season the onions
* Drizzle the onions with olive oil and season with salt and pepper.

Grill the fish and the onions
* Onto the barbecue place the onions and cook for a few minutes.
* Add the sardines and grill them for 2-3 minutes on each side. When both are cooked, remove them from the barbecue.

Finish the salad
* Drain the fennel and add to the bowl of orange segments.
* Drizzle in the remaining olive oil and lemon juice and finish by adding the parsley and the onions.
* Season with salt and pepper and mix well.

Serve
* Serve three sardines in the centre of a serving plate, top with some salad and drizzle over with some of the juices.