Chilli-roast sweet potatoes, smoked mackerel with beetroot and more delicious recipes from Peter Gordon’s new cookbook.
New Zealand and Britain might be many thousands of miles apart, but when it comes to salad, the two nations remained as one well into the 1980s. Comprising lettuce, tomatoes, cucumber and perhaps (if you were really lucky) a little grated cheese or pickled beetroot, such a dish was only ever served with ham or – for the seriously upwardly mobile – chicken. “We used to have ours with a mayonnaise made from condensed milk, malt vinegar and mustard,” says Peter Gordon, the Kiwi chef who has lived in London full-time since 1989. “For years, I thought that was what mayonnaise was.” He grins. “My stepmother would have one head of garlic in the kitchen, and that would last us about a year. She would rub the salad bowl with an unpeeled clove, and then use it again six months later.”
Salad is a main course now, but it should still be an achievable thing, something you can rustle up
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