The Vegetarian Option by Simon Hopkinson Hardcover, 224 pages Stewart, Tabori & Chang List price: $24.95
4 cups peeled and finely grated carrots 1 1/2 teaspoons Maldon sea salt 1 1/2 teaspoons superfine sugar juice of 1 small lime 1 teaspoon coriander seeds cilantro leaves picked from 4 or 5 bushy sprigs 1 large green chili, seeded
In a large bowl, mix the grated carrot together with the salt, sugar, and lime juice. Leave to macerate for at least 30 minutes.
Meanwhile, place the coriander seeds in a small, dry skillet and gently toast them over low heat until they smell very good, but be careful not to burn them.
Tip into a mortar and lightly crush with the pestle.
Now mince the cilantro and chili together (this makes for a more aromatic mix, in a similar way to persillade — garlic and parsley given the same treatment). Add to the carrots together with the coriander seeds and mix well. Turn into a serving dish.
Excerpted from The Vegetarian Option by Simon Hopkinson. Copyright 2010. Reprinted by permission of Stewart, Tabori & Chang.