Vietnamese chicken salad and deadly weapons disguised as plants

This week I somehow managed to turn the gentle art of gardening into a full-contact sport. I was ambushed by a giant palm tree and ended up with a two-centimetre spike embedded in my scalp. Apparently, palm fronds have a reputation as effective weapons in the jungle, which, in hindsight, feels less surprising than it should. I do seem to have form when it comes to hazardous flora; years ago, I ended up in hospital after a geranium-related eye injury. Was my fascination for John Wyndham’s ‘The Day of the Triffids’ as a child a coincidence?

When I first arrived in France in 1986, I craved Indian food with obsessive dedication. I’d think nothing of driving seventy kilometres — usually all the way into the centre of Paris — for a madras or vindaloo fix. I still adore Indian cooking and make it often, but after so many years here, my tastes have become influenced. These days, I find myself longing just as much for the bright, fragrant dishes of Vietnamese cuisine or the rich, spiced warmth of Moroccan food.

May is the 11th annual Sunshine Month and the initiative encourages people to embrace the benefits of longer, brighter days. It highlights how sunlight can boost mood, support physical health, and inspire outdoor activity. The month serves as a reminder to enjoy nature, recharge, and make the most of spring’s warmth and light.

Research shows that sunlight functions, not just as a source of vitamin D, but also a whole-body regulator. Its effects extend to circadian rhythm synchronisation, nitric oxide release, mitochondrial energy production, neuroendocrine signaling and metabolic regulation.

Recipe for Vietnamese chicken salad (4 servings)

Salad:

• 125g egg noodles, cooked and cooled
• 2 cooked chicken breasts, shredded
• 1/4 of white cabbage, thinly shredded
• 2 carrots, peeled and cut finely
• 1 small cucumber, sliced
• 1 cos lettuce (or any crispy lettuce), shredded
• 2 small spring onions, sliced thinly
• 60g salted peanuts or cashews, crushed
• A handful of mint and coriander, chopped
• 1 tablespoon sesame seeds

Dressing:

• 2 tablespoons toasted sesame oil
• 1 tablespoon coconut amino sauce (or soya sauce)
• 1 tablespoon rice vinegar (or lime juice)
• 1 tablespoon maple syrup
• 1 small garlic clove, crushed
• 2 teaspoons hot chilli paste
• Sea salt and freshly ground black pepper

Add the salad ingredients to a salad bowl. Mix the dressing ingredients together until well combined. Pour over the salad, mixing well. Garnish with the coriander leaves, mint leaves and sesame seeds.