Grilled corn on the cob with miso mayonnaise I Ottolenghi recipes I This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it with grilled oily fish or to dress root veg such as celeriac. Serves four.
Crusted tofu with wakame and lime. Skip the seaweed, if you prefer, and just fry up the tofu with the coriander crust. It makes a fantastic snack or even a pre-dinner canapé, serves drizzled with lime juice or the dressing below as a dipping sauce.