CHRISTOPHE Megel, the author of the award-winning Asian Tapas cookbook, now spends his time raising the standards of culinary education in Asia. He suggests a starter that looks classy but are a lot easier to do than you think.

Salmon tataki with cauliflower mousse
(serves 10)

Ingredients:
200 g salmon loin
220 g unsalted butter
500 g cauliflower
100 g Thai asparagus
1 g fresh chives
50 g sevruga caviar
1 g fresh dill
100 g Japanese radish
Salt and pepper

Method:
Grease a sheet of cellophane wrap (cling film) with 20 g of butter and season with some salt and pepper. Place the salmon filet on top and roll the film tight. Place the salmon in hot water for two to three minutes. Cut into 10, 2-cm-thick pieces. Cook the cauliflower in water until soft and puree the vegetable with the remaining butter and some salt and pepper. Slice the radish into 2mm strips. Cook the asparagus in water. To assemble, place one piece of the salmon loin on a plate and surround with the radish. Spoon some pureed cauliflower on top and garnish with asparagus, fresh chives and dill, and top with sevruga.