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Now, you may know, or at least have some inkling that i dislike following recipes. Hilarious since i’m the procurer of a recipe blog right?! Well, the reason is that i am usually left with that sinking feeling that, had i just followed my instincts, things would turn out a lot better. So full circle, perhaps i’m hoping that by following my recipes, you guys won’t be left with culinary sadness, or the mild melodrama which seems to follow my attempts.

To get back to the point, yes, when a recipe reels off a list of ingredients longer than the size of my computer machines web page, i get a little demotivated. Surely anything that involves that many ingredients involves an equally long saga in the kitchen? Well not this recipe my friends. Not this recipe at all. Here is the perfect work-with-what-you-got dish. Yes, i hope you utilise the flavours i suggest but the vegetable elements- well you can play with whatever you’ve got hanging about. Its simply a case of prepare, marinate, rest, eat. Simplicity with the added element of superb taste (yes really) and a wholly satiating meal.


As a note- this makes a pretty huge bowl of food. Huge enough for two or more but also raw, and thus has the surprisingly joyous ability to allow you to eat the whole thing- hans solo (i.e. great after a few glasses of vino, later than bedtime supper).

(Serves 2/4/1, RAW, Vegan, Gluten Free)


  • 1 Red Chilli, finely sliced diagonally
  • 1 small thumb fresh Ginger, grated/ minced
  • 1 clove Garlic, grated/ minced
  • 1 tbsp Sesame Oil
  • 2 tbsp Fresh Coriander
  • 1 tbsp Tamari
  • 1 tsp Rice Vinegar
  • juice and zest of 1 Lime
  • 1/2 tsp Tamarind
  • scant pinch of Sea Salt
  1. Whisk all ingredients in a cup until well combined

(You need the noodle base but you could equally use carrots, cucumber, daikon radish)

  • 1 Green Courgette, julienned
  • 1 Yellow Courgette, julienned
  • 1 Carrot, julienned
  • 1/4 small Red Cabbage, sliced very fine with a mandolin
  • 1 Red Onion, sliced very fine with a mandolin
  • 6 Black French Beans, sliced
  • 3 Runner Beans, sliced
  • 4 Radish, finely sliced
  • 2 tbsp sesame Seeds
  • 2 Spring Onions, finely sliced
  • 1/4 Red Pepper, thinly sliced
  • handful Fennel tops (to decorate)
  1. Pop all the vegetables into a large bowl
  2. Pour over the marinade and use your hands to incorporate everything well
  3. Leave to rest for at least 1 hour