Crab potato salad
Salsa macha is a deliriously delicious chilli oil from Veracruz, a port on the eastern side of Mexico. It is made with toasted garlic, peanuts and sesame (an ingredient brought over from Africa, via the Caribbean), and it has a natural affinity with seafood – a must with raw seafood tostadas. Here I pair it with a British crab and new potato salad, which makes a lovely starter.
And for the rest of the week
The chilli oil does crazily good things to eggs and vegetables
– I spoon it over a fried egg for breakfast, or underneath braised green vegetables for supper. It adds a lovely heat to smashed avocadoes, and is great with pasta – try toasted breadcrumbs, anchovies and walnuts. Lastly, try a little of it over slow-roasted summer tomatoes on toast. The leftover pickling liquid from the shallots is great with summer fruits such as raspberries and cherries.