If you're trying to make a name for yourself as a chef, creativity is about the most important attribute you can have. Luckily, that quality is something Manu Canales has in spades. With Le Bab, he's earned a reputation for using the kebab format in forward-thinking ways, borrowing from different cuisines and using distinctive techniques to create dishes that are full of delicious and contrasting flavours and textures.
When we gave him a beautiful piece of Wild Alaska Pollock to play with, he set about making a kebab that matched the fish's meaty texture and subtle flavour with softly spiced Persian flourishes, with fried rice seasoned with coriander, cumin and more, and a refreshing fennel salad to liven it up.
Find out the thinking behind the dish in the video above, and see the recipe in full below.