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Instant rehydrating seaweed — miso soup, seaweed salad
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Instant rehydrating seaweed — miso soup, seaweed salad
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender. Drain the potatoes and let them cool and dry completely. In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage. Roast the potatoes in the oven at 180C for 15-20 minutes, until they are crisp and sticky brown. To make the salad simmer the asparagus, beetroot and peas for approximately 4-5 minutes and then drain them. Plate the salad and the potatoes and serve with garlic mayonnaise, and sliced radishes.