In the new Jan/Feb 2018 trends issue of House and Leisure, sushi-grade fish and crisp vegetables at the peak of freshness star in four deliciously simple crudo dishes that sing of summer. Here, pair your main meals with a tangy juice that refreshes the body.
Crudo juice with a ginger kick
1 thumb ginger (about 4cm)
200ml store-bought pressed apple juice
½ a fresh lemon, cut into 2 quarters
Peel the beetroot, carrots and ginger. First juice the beetroot to yield 200ml, and then the carrot and ginger together to yield 200ml. Mix the apple, beetroot, and carrot and ginger juice soon after juicing, as the carrot juice will start to oxidise after a short while. Pour into two glasses and serve with a good squeeze of lemon.