Fresh Chilled Jellyfish Salad Slices

Jellyfish cut into wide, translucent slices — pale and almost glassy, each piece with a slight curl to it. One bowl is dressed and topped with spring onion; the others are plain, heaped on a white plate and on a wooden board.

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.