Fresh Jellyfish Salad Cold Dish

Jellyfish cut into wide translucent ribbons and dressed cold — the strips are glassy and near-transparent, lifting out of a glossy amber sauce with sesame seeds, coriander, shredded cucumber and slices of green and red chilli scattered over the top.

The texture is the whole point: a clean, crisp snap that gives way to a soft gelatinous chew, with none of the rubberiness of badly prepared jellyfish. It is desalted and pre-cut, so it goes straight from the pack into a bowl — the dressing is already there, but it takes black vinegar, sesame oil and a little more chilli well if you want to sharpen it. Serve it as a cold starter, a palate-cleanser before a main, or alongside drinks.

• Wide glassy ribbons, desalted and pre-cut
• Dressed with sesame, coriander, cucumber and chilli
• Crisp snap with a soft gelatinous chew
• Ready to serve cold as a starter or side

Net weight 500g. Keep refrigerated at 0-4°C and use within a few days of opening.