YOU HAVE TO EAT BORING RABBIT FOOD DINNERS

Thai poached salmon bowl

SERVES 2 INGREDIENTS: 2 shallots, chopped 1 thumb-sized piece of fresh root ginger,

peeled and chopped 2 garlic cloves, chopped 1 red chilli, deseeded and chopped 1 lemongrass stalk, outer leaves removed, chopped, or 1 tsb fresh lemongrass paste 1 tsp coconut oil 400ml fish, chicken or vegetable stock 2 salmon fillets (about 140g each), skin

removed 1 bunch of pak choi (about 6 leaves) 150g beansprouts 1 carrot, julienned or very thinly sliced 1 red pepper, thinly sliced 1 courgette, julienned 1 tbsp fish sauce (optional) 1 lime 1 tsp sesame seeds, lightly toasted 1 small bunch coriander, Thai basil, and/

or mint, roughly chopped In a mini chopper, whizz the shallots, ginger, garlic, chilli and lemongrass (if using paste don’t add at this stage) until you have a paste. Heat the oil in a medium-large saucepan over a medium-low heat and fry the shallot paste for a few minutes to soften. Pour in the stock and bring to a simmer. Add the lemongrass paste now, if using. Simmer for 10 minutes to infuse the flavours. If you’re in a rush this isn’t necessary. When you’re ready to poach the salmon, simply add the fillets to the hot stock and simmer gently for 6-8 minutes. For the last 2 minutes, add the pak choi and beansprouts. Meanwhile, arrange the carrot, red pepper and courgette in a pile in the middle of two serving bowls. Place the poached fish on top, then add the fish sauce to the stock, if using, before ladleing the fragrant stock mixture over the dish. Add a squeeze of lime juice before serving and top with the sesame seeds and herbs.