Fresh Chilled Jellyfish Salad Slices

Jellyfish cut into wide, translucent slices — pale amber, almost glassy, each piece with a slight curl to it. One plate is dressed with sesame seeds, coriander and sliced chilli; the others are plain, with a few herb leaves alongside.

Jellyfish is all texture: cold, crisp and springy, with very little flavour of its own, which is why it is normally served as a cold dish in a sharp dressing. Rinse it well, drain it thoroughly, and dress it just before serving.

• Wide translucent slices
• Crisp, springy texture
• Serve cold in a sharp dressing
• Rinse and drain well first

Keep refrigerated or frozen. Serve chilled.