THE SUNDAY COOK Radicchio and burnt grapefruit salad, toasted spiced hazelnuts and sunflower seeds Spiced seared tuna, soft boiled eggs, raw courgette, kale and mint salad

*** SERVES TWO SERVES FOUR SERVES FOUR

Heat the oven to 200C/180C fan/gas 6. Slightly crush the hazelnuts. Mix the hazelnuts with the sunflower seeds, coat with a little oil and tip into a roasting tin. Toast on the top shelf of the oven for 6-8 minutes, until golden brown. Season to taste with salt and pepper, combine with the chilli flakes and sumac to taste, and set aside.

Top and tail the grapefruits and carefully cut away the skin, exposing the segments. Slice in between the pith with a serrated knife to remove the segments, then squeeze the excess juice from the leftovers into a glass. This should give you about 40ml.

Gently char the grapefruit segments with a blow torch (this can also be done in a hot pan, or not at all).

Cut the radicchio into diagonal slices roughly 2cm thick. Peel and roughly grate the kohlrabi or use a julienne peeler to create ribbons.

Mix all the ingredients together with the olive oil and grapefruit juice and season them to taste with salt and pepper. Gently place in a large bowl and serve.

This dish can also be finished with a little shaved hard cheese, such as manchego.

together well and season to taste. Set aside while you make the salad.

Bash the cucumber with a rolling pin until it starts to soften. Quarter the cucumber and cut it into diagonal pieces roughly 2cm wide, and transfer to a bowl. Halve the avocados, remove the stones and spoon roughly four to five pieces out of each half into the bowl with the cucumber. Add most of the picked coriander, retaining some for the garnish, and combine well.

Dress the salad, add half the sesame seeds, and season to taste with salt and pepper. Store any leftover dressing in a jar in the fridge for future use. It will keep for a week.

Transfer the salad on to a large plate, and flake large pieces of the salmon over it. Garnish with the rest of the sesame seeds and some picked coriander. If you like, you can add crispy shallots (available from any Asian supermarket) for more texture.

every five minutes to allow steam to escape).

Take the tin out and turn the potatoes. If they stick, don’t force them: give them a bit longer. Baste them with the oil in the tin (adding more if you need to). If any of the garlic cloves are going black, fish them out. Return to the oven for another 20-30 minutes.

About 10 minutes before the potatoes are ready, tuck in about six sprigs of rosemary and thyme, each about 4cm – the tender tops are more aromatic than the woody base.

When the potatoes are done, they will be crisp and deep gold. Scatter with a few more herbs and grind over lots of black pepper. Tip on to a tray lined with kitchen paper to absorb any excess fat, then into a warmed bowl to serve.