Sometimes, your cooking plans are derailed by ingredients not being available but in the last couple of weeks, mine have been inspired by unusual ingredients turning up in stores. I knew I wanted to make some kind of salsa when a bout of warm weather cut through our rainy Spring, but I hadn’t exactly imagined that it would centre around kumquats. But there they were in a basket at the Taj grocery – wintery fruits that I usually associate with Christmas but that offer an bittersweet citrus punch not dissimilar to Mexican naranja agria. As soon as I saw them I knew I had to include them in my Spring salsa, so I poked around for ingredients to balance their chewy acid pleasures, coming up with plump little radishes, long red chilies and soft avocado. This recipe barely qualifies for the name, but it makes a substantial salsa that could function as the major component of a plate, not just a condiment. We ate it with grilled chicken and tomato rice but it would make a simple supper with just a rice bowl, or a vegetarian meal with Mexican black beans and rice.

Spicy kumquat salsa

  • a large handful of kumquats
  • 1 avocado
  • 1 large spring onion or 3 regular sized ones
  • 6-8 radishes
  • a large handful of ripe cherry tomatoes
  • 5 long red chilies (or 2-3 serranos)
  • bunch of cilantro
  • 2 limes
  • some olive oil

You basically just have to wash and chop everything – avocado into chunks, spring onion, chilies and kumquats thinly sliced, tomatoes halved, radishes diced, leaves pulled off cilantro stems. Salt generously with nice flaky salt, then dress with lime and a little olive oil and mix well.

Et voilà – a not exactly authentic salsa but a nice way to transition from wintery citrus fruits to the promise of summery flavours.

Serves 2.