250g/9oz carrots, peeled, finely shredded
1 red chilli, finely chopped
1½ tsp garlic salt
1 small garlic clove, peeled, crushed
2 lemons, zest only
½ lemon, juice only
3 tbsp roughly chopped fresh flatleaf parsley
1 red onion, peeled, finely sliced
1½ tsp dried thyme
300²µ/10½´Ç³ú white cabbage, finely shredded
1½ tsp English mustard powder
1 tbsp English mustard
Tabasco sauce, to taste
2 tsp cracked black pepper
150g/5¼oz Japanese panko breadcrumbs, or dried breadcrumbs
60g/2½oz soft light brown sugar
1½ tsp cayenne pepper
1 tsp cornflour, mixed with 1 tsp water (optional)
90ml/3½fl oz olive oil
1½ tsp dried oregano
200ml/7fl oz rapeseed oil
1 tsp sea salt
½ tsp salt
750g/1lb 9oz ripe tomatoes, quartered, seeds removed
1 star anise, lightly crushed
1 tbsp tomato purée
vegetable oil, for deep frying
125ml/4½fl oz cider vinegar
1 tbsp white wine vinegar
3 free-range egg whites
2 free-range egg yolks
1 x 2kg/4lb 7oz chicken, cut into 8 portions