Romantic dinner for two: tea smoked salmon with curly kale and sweet potato wedges.
Tea smoked salmon
3 tbsp Lahloo Smoky or Earl Grey tea
3 tbsp rice
2 salmon fillets
olive oil and sea salt
First of all, make sure you cook this in a well-ventilated kitchen. It generates a lot of smoke, so open the windows! Line the base of a big pan, casserole or wok with a large piece of aluminium foil. Put the rice and the tea leaves into it. Cover with a lid and put it on a low heat, leaving it to smoke for five minutes. Remove the lid and place a steamer basket into the pan. Put the salmon with a little olive oil and salt in the steamer, cover again and cook for around 10 minutes, or until the fish is cooked.
Curly kale with garlic and ginger
Boil the curly kale for around six minutes. Meanwhile, chop a garlic clove and a piece of root ginger. Put a little olive oil in a pan and fry the garlic and ginger, add the strained curly kale and a dash of soy sauce. Stir it for a minute. Top with sesame seeds.
Sweet potato wedges with cumin seeds
Chop the sweet potatoes into wedges, put them in an oven tray and drizzle some olive oil. Add salt and cumin seeds to taste. Roast them in the oven at 200C during 20 minutes or until they’re soft.