Spice up spring

Sanjay Aggarwal set up a successful business selling his mother’s unique spice blends more than ten years ago. Here is one of his favourite recipes Tuna steaks with chimichurri

Serves: two

◆ 150g new potatoes

◆ 150g green beans, topped and tailed

◆ 2 tuna steaks (about 140g each)

◆ 2 tbsp olive oil

◆ 3 tbsp capers

◆ Salt and freshly ground black pepper

1. Scrub the new potatoes clean and put them in a saucepan. Cover them with cold water and brig to the boil. Check after ten minutes by poking with a fork. Once they are tender scoop them out of the boiling water, season, and divide between two plates.

2. Drop the beans into the simmering water, cook for about three minutes, then drain.

3. Brush the tuna steaks with a tablespoon of the oil, season with salt and pepper then place in a dry, very hot frying pan. Cook for about two minutes a side, then remove from the pan.

4. Add the other tablespoon of oil to the pan and fry the capers until they are crisp.

5. Serve the tuna on top of the beans and potatoes, top with plenty of chimichurri and finish with the capers.


For the chimichurri

This South American salsa only takes a few minutes to make but is amazing with grilled meat, vegetables or as a dressing on a salad. You can buy harissa, a hot chilli paste, in most supermarkets or make your own using the recipe below:

◆ 20g coriander, finely chopped

◆ 20g parsley, finely chopped

◆ 2 garlic cloves, minced

◆ 1 shallot, finely diced

◆ ó tsp harissa paste

◆ 5 tbsp extra virgin olive oil

◆ 2 tbsp white wine vinegar

◆ Pinch of salt

1. Add all the ingredients to a bowl and mix thoroughly. Taste and correct the seasoning if necessary. It might need a little more salt or harissa.

2. Allow the chimichurri to sit for at least ten minutes to let the flavours develop, or longer if you can (two or three hours is perfect). If you prefer a looser consistency you can add a little more olive oil. The chimichurri will keep in the fridge for up to 24 hours.

Spice Kitchen: Vibrant Recipes and Spice Blends for the Home Cook by Sanjay Aggarwal is published by @quadrillebooks, price £22 order your copy now at Spice Kitchen.


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