MACKEREL ASPARAGUS SALAD WITH SESAME VINAIGRETTE

Serves: 2 as a side dish Salad:

7 oz (200 g) asparagus, tough ends cut off

One 4.4-oz (125 g) tin of mackerel in sunflower oil, drained

Olive oil

Salt and pepper, to taste 1 scallion, thinly sliced into rings

Handful of purple shiso leaves (optional) Vinaigrette:

2 tbsp (30 ml) sunflower oil 1 tbsp (15 ml) white sesame seeds

1 tbsp (15 ml) black sesame seeds

3 tbsp (45 ml) rice vinegar 3 tbsp (45 ml) mirin

1 1/2 tbsp (22 ml) soy sauce 1. For the asparagus: Place a grill pan over high heat. Brush the asparagus with some olive oil and roast for 6-8 minutes — turning frequently — until slightly charred in places. Let them cool a little before cutting into 1-inch (2.5-cm) pieces.

2. For the vinaigrette: Heat the sunflower oil in a frying pan over medium-high heat, add both types of sesame seed, and stir-fry until the seeds change colour and release their fragrance. Transfer the seeds to a small bowl and leave to cool.

3. Pour the vinegar, mirin and soy sauce into the bowl with the sesame seeds and beat with a fork until smooth. Set the dressing aside.

4. Put the green asparagus on a platter, drizzle with half of the dressing and toss together. Break the mackerel into pieces and arrange over the asparagus salad. Drizzle with a bit more of the dressing and season with salt and pepper. Serve the asparagus topped with the scallion, shiso leaves, if using, and the rest of the dressing.

SMOKED HERRING SHAKSHUKA

Serves: 2

Olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1 red bell pepper, in strips 1 yellow bell pepper, in strips 1/2 red chili, seeded and finely chopped

One 14-oz (400 ml) can chopped tomatoes

2 tbsp (30 ml) harissa

2 tsp (10 ml) tomato purée

1 tsp (5 ml) cumin powder 4 eggs

One 6.7-oz (198 g) tin of smoked herring, drained

Salt and pepper, to taste

Zest of 1/2 lemon

Cilantro leaves, to taste 1. Heat a dash of olive oil in a frying pan with a lid over medium-high heat and sauté the onion, garlic, peppers and chili for 3-4 minutes, until softened.

2. Add the chopped tomato, harissa, tomato purée and cumin, and cook for 15 minutes on low heat.

3. Make four indentations in the sauce and crack an egg in each hollow. Arrange the herring fillets around it, cover with the lid and let the eggs set in 10 minutes. Season with salt and pepper, scatter the lemon zest on top and serve with plenty of cilantro. Note: You can use smoked mackerel instead of smoked herring if you’d like.