Engels lobster salad recipe was famous, Starmer’s signature is tandoori salmon

Engels was famous for his lobster salad (like oysters,lobsters were cheap in the later nineteenth century). It is remarked upon several times in his correspondence but sadly, so far at least, the recipe has not been found.

Keir Starmer is not exactly Engels but he did reveal and prepare his signature recipe on Sunday Brunch ob 19th May. The ingredients are inexpensive and the cooking time reasonable. According to Tom Baldwin’s biography of Starmer when he cooks at weekends he is notorious for taking ages and using lots of pots and pans. This recipe doesn’t look too heavy on either.

Whether any male political leaders have been known for their cooking I’m not sure (female leaders are of course expected to be expert cooks even if like Thatcher they weren’t actually that good or interested) but Jeremy Corbyn makes very good jam

Serves: 4
Prep time: 20 minutes, plus marinade 30 minutes
Cooking time: 10 minutes

Ingredients

500g salmon fillets, skinless

For the marinade
30g fresh root ginger
10g garlic (2-3 cloves)
10g green chillies (2-3)
30ml rice vinegar
1 tsp deggi mirch chilli powder
1 tsp ground turmeric
1/ tsp fine sea salt
2 tsp granulated sugar
1 tbsp vegetable oil

For the raita
300g Greek yoghurt
1 cucumber, grated (squeeze out the water)
1 tsp cumin
2 tbsp chopped mint
2 tbsp lime juice

To grill and serve
25g unsalted butter, melted
Cooked basmati rice
Lime wedges

Method
1. Cut the salmon fillets into bite-sized chunks. Place into a large bowl.
2. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
3. Spoon the marinade over the Salmon and turn them to coat. Cover and leave to marinate in the fridge for up to 30 minutes.
4. Take the marinated salmon out of the fridge 20 minutes before cooking. (If you are using wooden skewers, soak them now.)
5. Heat the grill to high. Thread the marinated salmon onto skewers, leaving enough space between the pieces for the heat to penetrate. Baste with the melted butter and grill for 6-8 minutes, or until cooked with some charring. Check that the salmon pieces are cooked through.
6. For the raita, mix everything together.
7. Serve the salmon with rice, raita and lime wedges for squeezing.