Peter Gordon’s nam phrik num dressing

During Victoria Moore and my epic pinot gris tasting, reported in The Guardian today, this exotically sweet, silky, spicy sauce was the outstanding match. It also happens to be the favourite sauce of its creator, chef Peter Gordon of London’s Providores, who recommends it with “fish, chicken, roast sweet potatoes, cassava chips, pumpkin and lots more besides”, according to his book Cook: at home with Peter Gordon. We tried it with salmon which was perfect. You need a blender to make it.

For 8 generous main course servings

30ml lemon juice
250ml light salad oil
2 tsp Thai fish sauce
finely grated zest and juice of 3 limes
1 very ripe mango, approximately 400g, stoned and peeled
1 clove of garlic, peeled
1 thumb of ginger, peeled and finely grated
(I'm guessing Peter means a chunk about 2.5cm/1 in square)
1-2 chillies of medium heat, cut into quarters
1 cup coriander, washed, drained then roughly chopped
15 mint leaves.

Put all the ingredients in a blender is the same order as they are listed above, starting with the liquids. Blend for 1 minutes, scraping down the sides if necessary. This dressing will keep for 2 days in the fridge but make sure you serve it at room temperature.