Our best buys for New Year’s Eve, food trends and Marcus Wareing ’s recipe for gin-cured salmon

Serve this twist on a classic canapé at your next party

Furikake is a Japanese seasoning that is traditionally sprinkled on rice, but like so many other seasonings, it works well in all sorts of mash-ups. Think of it like salt and pepper. There’s no one recipe but it often contains seaweed and sesame seeds, and comes in different flavours like matcha, bonito and wasabi. Recently, we’ve spotted it dusted over cocktail glasses, French toast and sprinkled on fried eggs. Nadiya Hussain serves it tossed with chips in Nadiya’s Family Favourites cookbook. Try it here in an easy retro canapé with a hint of wasabi and pickled ginger.

Furikake devilled eggs

MAKES 12 PREP 15 mins COOK 10 mins EASY V

6 large eggs

2 spring onions, trimmed

2 tbsp kewpie mayonnaise (available in Sainsbury’s, Waitrose and online) or salad cream

2 tsp wasabi paste

½ tsp sesame oil

1 tbsp pickled sushi ginger, finely sliced, plus 1 tsp vinegar from the jar

3 tbsp furikake (available online), plus a pinch

1 Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold. 2 Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.

3 Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.

GOOD TO KNOW gluten free

PER SERVING 103 kcals • fat 9g • saturates 2g • carbs 1g • sugars none • fibre none • protein 6g • salt 0.2g