Make this pickled greens with cloud ear mushrooms dish, then check out our easy pickled veg, chilli pickled radishes and more pickling recipes.

Despite London having possibly the best nightlife in the UK, it feels rare to get a spot like Speedboat Bar. Open until late on the weekend (you can get your fill of fiery cuisine and party vibes until 1am), this Thai canteen in Chinatown, brought to you by Plaza Khao Gaeng’s Luke Farrell, has décor almost as bombastic as the flavours. Once you’re done looking at the framed pics of the Thai royal family or playing a game of pool, get your tongue tingling with a menu that would satisfy any chilli fanatic. And don’t forget to cool down after with a creamy cocktail or a tower of beer. @speedboatbar


  • handful of white dried cloud ear mushrooms (available at or
  • 6 red bird's-eye chillies, seeds removed, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp caster sugar
  • 2 tbsp lime juice
  • 2 tbsp Thai fish sauce
  • 50g pickled mustard greens, roughly chopped (available at or
  • 1 long shallot, finely sliced
  • 3 cherry tomatoes, halved
  • 6 cucumber slices, thinly sliced
  • coriander sprigs, to garnish


  • STEP 1

    Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.

  • STEP 2

    Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.

  • STEP 3

    Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.

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