From the ingredients that Panorama provided, Antony Worrall Thompson made a meal consisting of Spiced Vietnamese Catfish on a warm bean salad and sweet carrot glaze. He also made a Bruschetta of Ghanaian tomatoes and finished it off with a coffee Cr�me Brulee, using Guatemalan coffee and Kenyan sugar.

---

SPICED CATFISH ON A WARM BEAN SALAD with SWEET CARROT GLAZE

Carrot juice and coriander sauce
Makes 300ml/10fl oz

1 kilo/2lb 4oz carrots, peeled
1/2 tablespoon of finely sliced fresh lemongrass
1 red chilli
1/2 tablespoon of fresh lime juice
3/4 inch (1.75cm) of fresh ginger, peeled and grated.
Fresh ground pepper
4 tablespoons of (unfair) sugar

For the Chermoula

3 Garlic cloves, crushed with a little salt
3 tablespoons of harissa or chilli paste
half a bunch of coriander, chopped
half a bunch of flat parsley, roughly chopped
1 teaspoon of cumin
1 teaspoon of paprika
2 tablespoons of red wine vinegar
3 tablespoons of balsamic vinegar
4 tablespoons of extra virgin olive oil

Make the chermoula by blending together all the ingredients in a food processor until you have a fine paste. Spread some of the paste on the catfish and marinate for one hour.

Fillets of Catfish

2 tablespoons of Chermoula spices
450g/1lb beans, topped and tailed, cut into 1/2 inch lengths
2 shallots, finely diced
2 carrots, finely diced
3 tablespoons of olive oil
1 tablespoon of coriander leaves
Salt and freshly ground pepper
Garnish - coriander leaves and lime wedges

• Coat the catfish fillets in the spices and leave to marinade for 1/2 hour.
• Meanwhile, blanch the beans in boiling salted water for 3-5 minutes depending on the size of the beans. Drain and refresh and set aside.
• Cook the shallots in two tablespoons of the olive oil with the diced carrots until the vegetables have softened without colour. Add the beans and warm through, season to taste. Just before serving fold in the coriander leaves.
• Cook the catfish in the remaining olive oil for about three minutes each side.
• place the bean mix in the centre of four plates. Top with the catfish and drizzle around with the carrot glaze. Garnish with fresh lime wedges and coriander sprigs.