INGREDIENTS

INSTRUCTIONS

Place all the ingredients in a small blender and process until
combined. Refrigerate until ready to serve.  DEEP FRIED CORN:  1 Heat
the vegetable oil in a large pan. Combine the egg, flour,  coriander,
soy sauce and bicarbonate of soda in a bowl. Stir in the  corn and coat
evenly. Deep-fry until golden brown, drain on kitchen  paper and serve
with the dip.  SEARED SALMON WITH COUS COUS:  1 Place the cous cous in
a large bowl, just cover with boiling water  and leave to soak. When
the water is fully absorbed, stir in the  remaining ingredients, season
and serve.  2 Score the salmon on the skin side and cook on a hot
griddle with a  little oil for approximately seven minutes.  3 Serve
the cous cous topped with the salmon. Spoon the courgette  discs around
the dish and garnish with the crispy leek (see below).  CHERVIL AND
COURGETTE CONFETTI SAUCE:  1 Cut the courgette into strips lengthways
and cut out small discs  using the end of an apple corer.  2 Melt the
butter in a pan and add the remaining ingredients  including the
courgette discs. Cook for 3-4 minutes. Season and serve.  CRISPY FRIED
LEEK:  1 Heat the oil in a large pan. Trim the leek, cut in half length
ways  and shred into long thin strips. Deep-fry until crisp and golden.
CREPE NOODLES WITH RED WINE:  1 Pour the wine into a small pan, add the
sugar and gently heat,  stirring until the sugar has dissolved. Bring
to the boil, reduce the  heat and simmer gently to reduce.  2 Whisk the
milk, sugar, egg and flour together to make a smooth  batter. Heat a
crepe pan with a little oil and add enough batter to  just cover the
base of the pan.  3 Cook for a few seconds until brown. Turn and cook
the other side.  Turn onto a plate and cut into ribbons.  4 Repeat with
the remaining batter. Add the ribbons to the wine pan,  stir gently
turn out and serve.  continued in part 2

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