A recipe I’ve been keeping up my sleeve since cooking with Tetsuya last year, is this salad dressing which transforms simple sashimi slices of fresh fish (kingfish, tuna, salmon, snapper, ocean trout or hapuka) into the most sumptuous indulgence.

Pipis and Vermicelli with Homemade XO Sauce Prep time: 30min Ingredients 250g Chang’s Rice Noodle Vermicelli 1 tablespoon peanut oil

Prep time: 30min Ingredients 60g butter plus more for greasing the moulds 4 tbsp plain flour 1¼ cups milk 4