280g smoked crocodile
80g tomato triangles (skinless)
200g English spinach
40g red onion marmalade
5g butter
4 samosa wafers (see below)
Salt and pepper
Beetroot sauce and basil oil to garnish

For the samosa wafer
250g self-raising flour
80ml water
Juice of ¼ lemon
Pinch of cumin
5g salt

Sauté all the ingredients except those for the samosa wafers and garnish in a heated pan. Season with salt and pepper.

Mix the ingredients for the samosas into a dough. Allow to rest for one hour. Roll through pasta machine until thin. Cut into triangle wedges and fry until crisp. Season with cumin and salt.

Assemble crocodile, triangles, spinach, red onion marmalade and samosa wafer on a plate.

Dress with beetroot sauce and basil oil.

by Garth Stroebel
Photo © Sam Bailey