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Ingredients

• 2 tbsp red chillies, chopped
• 2 tbsp ancho chillies
• 2 tsp black peppercorns, crushed
• 2 tsp sugar
• 1 tsp dry mustard powder
• 1 tsp salt
• 1 tsp ground cumin
• 4 x 200 g tuna
• 4 raw jumbo prawns, peeled

• 50 g smokedlardons of bacon
• 1/2 small onion, chopped
• 3 cloves garlic, chopped
• 4 mango, peeled and diced
• 30 g chipotle chillies
• 45 ml molasses
• 2 tbsp wholegrain mustard
• 1 small bunches coriander, chopped
• 1 tbsp red chillies, chopped
• 1 tbsp freshly ground black peppercorns
• 1 tsp ground cumin
• 1 tsp ground coriander
• 225 ml orange juice
• 30 g brown sugar
• 75 ml mirin, (Japanese rice vinegar)

• 1 star-fruit, sliced
• 1/2 red onion
• 1 small bunches coriander
• 1 tbsp lime juice
• 1/2 red pepper, chopped
• 2 tbsp mirin, (Japanese rice vinegar)
• 1 pinches red chillies
• 2 tbsp olive oil

• 50 g crab meat
• 50 g cooked prawns
• 1 large cooked potatoes, diced
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1/2 red onion, diced
• 2 sticks celery, diced
• 1 small bunches spring onions, diced
• 50 ml fish stock
• 4-5 tbsp mayonnaise
• 1 small bunches coriander, chopped
• 5 basil
• black pepper, to taste

Description

For A Special Outdoor Celebration, Take A Little Time Out To Rustle-up A Feast Of Flavour With Chef Johnny Vinczencz's Top-notch Salad

UK TV