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The Lee Ho Fook chef's go-to dish for summer.

It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.

A pretty-in-pink plate that's perfect for summer.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

Our variation of light and zesty Mexican aguachile, a dish that's perfect for warm nights or those days when you're seeking a substantial salad.