Discover - Soul Spoon

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May produce

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Asparagus 4 Rhubarb 2 Peas 136 Broad beans 3 Radish 20 Lettuce 22 New potato 12 Spring onion 207 Watercress 2 Sorrel 2

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Martabak Telur

A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin). Filling: beef mince cooks with shallot, garlic, ginger, curry-leaf, ground spices till dry and aromatic; cools; mixes with beaten eggs, spring onion and chopped coriander just before frying. Dough divides; each portion stretches paper-thin like a strudel; filling spoons in the centre; the edges fold over to make a flat square parcel; pan-fries for 3 minutes per side. Cuts in quarters; eats with chilli-pickle sauce.

Snacks 1 hour 55 minutes Serves4

Pork and Vegetable Spring Rolls

Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour. You need to plan ahead as the filling must be cold (or room temperature) before rolling your spring rolls. To make these vegetarian, simply leave out the meat.

Starters 50 minutes Serves30

Tantanmen

Three components assemble at service. (1) Niku miso: ground pork stir-fries with garlic, ginger, doubanjiang and miso, then sweetened with sugar and finished with sesame oil. (2) Tare (concentrated seasoning paste): white sesame paste (tahini), soy sauce, rice vinegar, chilli oil, miso paste, garlic, whisked together. (3) Hot soup: chicken stock with a touch more sesame paste and chilli oil swirled in. Ramen noodles cook separately. Bowls layered: tare in the bottom, hot soup ladled over, cooked noodles, mound of niku miso, blanched bok choy, soft-boiled marinated egg, scallions, extra chilli oil.

Japanese 55 minutes Serves2

3 recipes

May produce

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Martabak Telur

Pork and Vegetable Spring Rolls

Tantanmen