Old India Black Peppercorns 1kg

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Just before serving add the dressing to the salad, and gently toss. Season to taste with salt and ground pepper. Grease your baking dish generously with another piece of the butter, covering the entire surface and right up to its inner sides. Divide the yassa onions into three portions. Begin layering the potatoes as beautifully or as pedantically as you desire. After a quarter of the potatoes have been layered, spoon a third of the jammy onions with some of its butter over the entire surface. Continue to layer with more potatoes and onions, until you have successfully reached the third layer of onions and the final fourth layer of potatoes to finish. Other names: Pimienta Negra, Poivre Noir, Poivre, Pfeffer, Peppar, Pepe, Filfil Aswad, Peper, Hu- Chiao, Kosha & Pyerets.

Chop the tomatoes into small pieces. Chop the garlic very finely. Don’t use garlic paste here as it overpowers the dish. You just want the mellow garlic flavour to come through.

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At this stage, once cooled, the tomato tak can be stored in the fridge for 5 days and finished with the steps below when you are ready to serve. This makes it a great make-ahead dish.

Take the green grapes and cut them in half, take out seeds, and place in a big mixing bowl. Cut the chicory in 5mm slices and the celery in 2-3mm slices, and place in the mixing bowl. Remove the pan from the heat. You want to keep the texture and not overcook the tomatoes, because you still want to keep the sharp tanginess.Meanwhile, mix the sauerkraut with the rest of the ingredients. Spread it evenly in the roasting tin, drizzle with more oil and bake for 25 minutes on the lower shelf. Transfer it to a serving dish, spread the crisp onions on top and serve. Place on the hob and cook on medium heat till the tomatoes are softened but still keeping some texture, about 10 minutes. You can also make a curry by adding a quarter of a cup of water to the tomato tak, then adding 4 fillets of salmon. Cook on medium heat till the salmon is cooked through. Sprinkle with dill leaves and serve with boiled rice.