For our London edition, Stylist teamed up with street food mavericks Jun Tanaka and Mark Jankel – founders of mobile gourmet food van Street Kitchen – at their new home in the Covent Garden Piazza to create two bespoke dishes just for Stylist readers. Here's the first.
283 per serving
20 minutes (plus 2 hours to roast the beetroot)
IngredientS (ServeS 4):
50ml rapeseed oil
100ml white wine vinegar
1 kohlrabi finely sliced (available from good greengrocers and international food stores)
1 fennel finely sliced
400g new potatoes
50ml rosemary oil
4 lemon sole filleted and skinned
Handful mustard leaves
For the salsa verde:
1 bunch basil
1 bunch parsley
1 bunch mint
1 tsp English mustard
1 clove garlic
150ml rapeseed oil
50ml white wine vinegar
Step 1: Wrap the beetroot in aluminium foil with a trickle of rapeseed oil. Place in the oven at 200°C/gas mark 6 for 2 hours. Remove from the foil, place in a bowl and cover with cling film. Leave to cool. Once cool, remove the skin from the beetroot, cut into bitesize pieces, season and add 50ml of the white wine vinegar and the sugar.
Step 2: For the salad, put the sliced kohlrabi and fennel in a bowl, season, add the rest of the rapeseed oil and white wine vinegar.
Step 3: Put the potatoes in a pan of boiling water and cook for 15-20 minutes. Drain, lightly crush and add the rosemary oil.
Step 4: Place all the ingredients for the salsa verde in a blender, season and blitz until smooth.
Step 5: Season the lemon sole fillets, pour a little rapeseed oil in a pan and cook the fish for three minutes on one side, flip over and cook for a further minute. To serve, spoon some of the crushed potatoes on a plate, add some beetroot, salad and mustard leaves. Place the sole on top and finish with a drizzle of salsa verde.
Recipe created exclusively for Stylist by Jun Tanaka and Mark Jankel, founders of Street Kitchen; streetkitchen.co.uk