Restaurateur Thomasina Miers grew up watching her mum cook, and here they’ve created a British menu with the addition of a few far-flung flavours. It’s perfect for Easter, Mothering Sunday or any time when you have a gathering of the clans

THE MENU

RECIPES THOMASINA MIERS PHOTOGRAPHS TARA FISHER FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR

Quick-smoke your own salmon for this glorious starter, p44

CELEBRATION MENU FOR 8

Home-smoked salmon with green herb lettuce salad

Baked ham with sticky raisin, tamarind and chipotle relish Slivered potatoes with white onion and Lancashire cheese Braised red cabbage with apple and mustard vinaigrette

Salted caramel bread ice cream with hot chocolate sauce

Home-smoked salmon with green herb lettuce salad

SERVES 8. HANDS-ON TIME 40 MIN, PLUS MARINATING

MAKE AHEAD

Make the salad (without dressing it) up to 12 hours ahead and keep in the fridge, covered with damp kitchen paper. Once cooled, the salmon can be stored in a container in the fridge for up to 48 hours. The dressing can be made up to 1 week in advance. Keep in a sealed container in the fridge.

FOOD TEAM’S TIP

When smoking food, work in a well ventilated room (open windows if you can).

• 3 tbsp light brown soft sugar

• 3 tbsp light soy sauce

• Juice 1 lime

• Large thumb-size piece fresh ginger, finely grated

• 750g organic salmon fillets, skin on

• 125g white rice (uncooked)

• 1 cinnamon stick

• 2 star anise

• 1 tsp peppercorns

• Bunch coriander, stems separated, leaves reserved for the salad

FOR THE SALAD

• Small bunch fresh mint, leaves picked

• 1 baby shallot, finely sliced

• 2 soft round lettuces, leaves picked

• 2 handfuls radishes (about 150g), finely sliced

• ½ cucumber, sliced into thin half-moons

FOR THE DRESSING

• 1 small garlic clove, crushed

• 1 red bird’s eye chilli, chopped

• 1 tbsp toasted sesame seeds, ground in a pestle and mortar

• 3 tbsp brown sugar

• 4 tbsp toasted sesame oil

• 2 tbsp fish sauce

• Juice 3 limes

YOU’LL ALSO NEED…

• Wok or deep frying/sauté pan with

a wire rack that will fit the salmon

1 Make a marinade by mixing the sugar, soy, lime and ginger in a small bowl. Lay the salmon fillets in a single layer in a shallow glass or ceramic bowl, pour over the marinade, turn to coat, then cover and chill for at least 20 minutes.