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Harissa ruby vegetables with feta and black-bean salad

25 minutes

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15 minutes

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5 minutes

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5 minutes

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10 minutes

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5 minutes

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25 minutes

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10 minutes

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20 minutes

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Asian recipes

Nori Jam

20 minutes

Nori Jam

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T palm sugar
200 g jar pickled ginger juice
3 T rice vinegar
8 sheets nori
1 t salt

Method

1. Melt the palm sugar in the pickled ginger juice and rice vinegar in a small saucepan.

2. Rehydrate the nori in cold water for 10 minutes. Squeeze out any excess water, then add to the pan. Cook over a low heat until mixture becomes jammy.

3. Season with salt.

Cook’s note: If you enjoy foraging and know where to find fresh seaweed, use fresh seaweed and skip the rehydration.

Find more Asian recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Harissa ruby vegetables with feta and black-bean salad

Salmon finger sandwiches

Potato salad with herbed chilli dressing

Prawn cocktails

Summer white peach salad with smoky buttermilk dressing

Mexican chicken tortilla soup with lime and avocado

Pan con tomate

Mussels and white beans with tomato and chorizo

The ultimate Pad Thai

Anchovy tortilla

Tofu and radish bowl

Nori Jam

Nori Jam

Ingredients

Method