INGREDIENTS
½ small telegraph cucumber, peeled, seeded and finely diced
1 cup finely diced fresh pineapple
1 long red chilli, seeded and finely chopped
1 shallot, very thinly sliced
2 teaspoons fish sauce
2 teaspoons caster sugar
2 tablespoons lime juice
METHOD
Combine all the ingredients in a bowl.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!