Cabbage and Mango Slaw with Caramelised Macadamias

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Now highly acclaimed for his innovative and colourful food, Yotam Ottolenghi moved to England from his native Isarel in 1997 to train at the Cordon Bleu. Before that he was still pursuing a career in academia and jouralism. After training at a selection of London establishments over the years – including Baker & Spice and The Capital restaurant – Yotam set up his inaugural Ottolenghi restaurant in 2002 with Moam Bar, Sami Tamimi and Jim Webb. It was an instant success, and soon he had opened three further eponymous restaurants – and in 2011, Nopi joined the ranks.

Cabbage and Mango Slaw with Caramelised Macadamias

Description: Cabbage and Mango Slaw with Caramelised Macadamias

Cabbage and Mango Slaw with Caramelised Macadamias

Hands-on time 30min. Cooking time about 15min. Serves 6

· 150g (5oz) macadamia nuts

· 2tbsp caster sugar

· 2 large pinches dried chilli flakes

· 7 inner leaves of Savoy cabbage, about 175g (6oz) in total, finely shredded

· 1 mango, peeled, stoned and cut into thin strips

· 1 papaya, peeled, deseeded and cut into strips

· 1 fresh red chilli, deseeded and finely sliced

· 15g (1oz) fresh mint, leaves picked and roughly chopped

· 25g fresh coriander, leaves picked and roughly chopped

For the dressing

· 100ml (3¹/₂fl oz) lime juice, about 5 limes

· 1 lemongrass stalk, chopped into small pieces

· 3tbsp maple syrup

· 2tbsp toasted sesame oil

· 1tbsp soy sauce

· Large pinch of chilli flakes

· 4tbsp olive oil

1. First make dressing: put all ingredients expect olive oil into a small pan; bring to the boil. Lower heat; simmer for 5-10min or until thick and syrupy. Take off heat, leave to cool and strain into a bowl. Stir in oilve oil and set aside.

Description: put all ingredients expect olive oil into a small pan; bring to the boil. Lower heat;

Put all ingredients expect olive oil into a small pan; bring to the boil. Lower heat…

2. Next caramelise nuts. Line a baking sheet with baking parchment. Heat a dry frying pan over medium heat; add sugar and 2tbsp water. Stir to dissolve the sugar, then boil until the mixture caramelise to a deep amber (swirl the pan rather than stirring). Stir in the nuts, chilli flakes and a few big pinches of salt. Empty on to parchment paper; leave to cool and chop.

Description: Next caramelise nuts. Line a baking sheet with baking parchment.

Next caramelise nuts. Line a baking sheet with baking parchment….

3. Put shredded cabbage, mango, papaya, fresh chilli, mint and coriander into a large serving bowl. Toss through the chopped nuts and dressing and check the seasoning. Serve

Description: Put shredded cabbage, mango, papaya, fresh chilli, mint and coriander into a large serving bowl