Tamari and Chilli Glazed Lamb with Shredded Vegetable Pickle
During the summer months these tasty lamb cutlets can be cooked on a barbecue. If you don’t like things too hot, reduce the quantity of chilli paste by half or use a mild paste instead.

Preparation time: 20 minutes (plus marinating and standing time)
Cooking time: 5-8 minutes
Serves 4

4tbsp Kikkoman Tamari Gluten Free Soy Sauce
2tbsp rice vinegar
1tsp hot chilli paste (or to taste)
2tbsp mirin
1tsp sesame oil
1tsp finely chopped fresh rosemary leaves or 1/2tsp dried
12 lamb cutlets

1 large courgette, trimmed and grated
1tsp salt
7.5cm (3in) piece of white radish, grated
1 large carrot, peeled and grated
1tsp Kikkoman Tamari Gluten Free Soy Sauce
1tsp sesame oil
2tsp sesame seeds
Rosemary sprigs, to garnish

1 Mix together the soy sauce, rice vinegar, hot chilli paste, mirin, sesame oil and rosemary. Lay the lamb cutlets in a single layer in a large shallow dish and pour the soy sauce mixture over them. Cover the dish with cling film and leave in the fridge overnight to marinade.

2 To make the pickle, place the grated courgette in a colander set over a plate to catch drips, sprinkle with the salt and leave for 30 minutes. Drain, rinse well and pat the courgette dry with kitchen paper. Mix with the grated radish and carrot and drizzle with the soy sauce and sesame oil.

3 Lift the lamb cutlets from the dish and grill for 5-8 minutes or until cooked to your liking, turning once and basting with any marinade left in the dish.

4 Serve the lamb with the courgette pickle with the sesame seeds sprinkled over. Garnish with fresh rosemary sprigs.

Cook’s tips
When buying sesame oil, look for plain sesame oil rather than toasted as the latter is very strong. If only toasted is available, reduce the quantity to a few drops. If you don’t have mirin (a sweet Japanese rice wine), substitute 1tsp sugar instead.

Salmon and Cucumber Salad
This makes a nice light lunch or supper dish. If you want something more substantial, you could accompany it with boiled or stir-fried rice in addition to the salad.

Preparation time: 20 minutes (plus marinating)
Cooking time: 5 minutes
Serves 4

4 x 150g (5oz) salmon fillets, skinned if preferred

4tbsp Kikkoman Tamari Gluten Free Soy Sauce
1 stalk of fresh lemon grass, crushed or 1tsp lemon grass paste
Juice of 2 limes
1tsp sunflower oil

2 oranges, peeled and segmented
1 cucumber, shaved into long ribbons using a vegetable peeler
1 bunch of watercress, coarse stalks and any yellow leaves discarded
4tbsp sunflower oil
2tbsp rice vinegar
2tbsp Kikkoman Tamari Gluten Free Soy Sauce

1 Place the salmon fillets in a shallow dish. Mix together the marinade ingredients and pour over the salmon. Cover the dish with cling film and leave to marinate in the fridge for 30 minutes.

2 Preheat a ridged grill pan or heavy frying pan and lightly grease with the oil. Lift the salmon fillets from the dish, add to the pan and cook for about 5 minutes until done, basting the fish with any marinade left in the dish and turning the fillets over once.

3 Meanwhile prepare the salad. Arrange the orange segments, cucumber ribbons and watercress sprigs on four serving plates. Whisk together the oil, rice vinegar and Kikkoman Tamari Gluten Free Soy Sauce and drizzle over the salads.

4 Remove the salmon fillets from the pan and sit on top of the salad. Serve at once.

Cook’s tips
The salmon should not be marinated for longer than 30 minutes or the lime juice will start to cure the flesh of the fish and turn it pale as though it has been cooked. Before adding the salmon to the pan, make sure the pan is really hot or the fish will stick to it and break up when you try and turn the fillets over.

Pork with a spicy crust, served with mushrooms and onions in a sweet soy glaze and root vegetable mash

Preparation time: 30 minutes
Cooking time: about 1 hour
Serves 4

2 pork tenderloin fillets, total weight about 700g (1 1/2lb)
2tbsp coriander seeds
1 1/2tsp black or green peppercorns
1 1/2tsp black onion seeds or cumin seeds
2tsp brown sugar
1tbsp Dijon mustard
4tbsp olive oil

Tamari mushrooms and onions:
2tbsp olive oil
3 red onions, peeled and finely sliced
250g (9oz) mushrooms, chopped or sliced
2tsp fresh thyme leaves or 1tsp dried thyme
4tbsp Kikkoman Tamari Gluten Free Soy Sauce
1tsp brown sugar

Root vegetable mash:
450g (1lb) parsnips, peeled and cut into even-sized pieces
450g (1lb) swede, peeled and cut into even-sized pieces
4tbsp milk
4tbsp olive oil
2tsp horseradish

1 Trim off any fat or sinew from the pork fillet. Coarsely crush the coriander seeds and peppercorns in a pestle and mortar, or place in a plastic food bag, seal and crush with a rolling pin. Tip the spice mixture into a small bowl and stir in the black onion seeds or cumin seeds, brown sugar and mustard.

2 Brush the pork with half the olive oil and spread the spice mixture over the fillets until they are evenly coated. Preheat the oven to 200°C/400°F/gas mark 6.

3 Lift the pork into a roasting tin, drizzle with the rest of the olive oil and roast for 30 minutes or until the meat is cooked through.

4 While the pork is cooking, prepare the tamari mushrooms and onions. Heat the oil in a frying pan, add the onions and cook over a low heat until the onions have softened but not browned. Add the mushrooms and thyme and cook for a further 5 minutes. Pour in the Kikkoman Tamari Gluten Free Soy Sauce, add 3tbsp water and the brown sugar and cook for a further 10 minutes or until the sauce is sticky.

5 To make the mash, cook the parsnips and swede in a pan of boiling water until tender. Drain, return the vegetables to the pan and add the milk. As the milk comes to the boil, remove from the heat mash the vegetables before beating in the olive oil and horseradish.

6 Serve the pork cut into thick slices with the tamari mushrooms and onions spooned over and accompanied with the mash.

Cook’s tip
The easiest way to coat the pork in the spices is to spread the crushed spices out on a board or sheet of baking parchment and roll the pork over them.