From issue 56. Words and recipe Vanessa Baxter. Photography Todd Eyre This is a flash version of the Vietnamese summer roll, and is one I have fallen in love with. It is a wonderful fresh appetiser or a finger-food option for a drinks party. Makes 30+Ingredients: 300g salmon

From issue 58.Japanese cuisine is one of my all-time favourites: it’s clean, simple and beautifully presented. The crispy tofu adds something special and the tomato in the dashi gives it a whole other depth of flavour. Crispy Tofu 1 packet tofu, drained, cubed2 tbsp cornstarch Shiitake Dashi1½ cups

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