Street eats

Create your own chilled summer festival vibe with these flavor-packed recipes from some of our favourite street-food vendors

- LISA MEYER, JAMES TIMMINS and JULIA JEFFERIS, TÉLÉMAQUE ARGYRIOU, ALEX CARR, TOM STOCK and CRAIG POVOAS

YUM BUN

Award-winning Yum Bun serves handmade dumplings and fluffy buns known as gua bao in their native Taiwan. These are steamed, split and filled to order with higher welfare British pork, chicken and sustainable fish, and local seasonal veg. The playful menu takes inspiration from founder Lisa Meyer's Japanese upbringing and travels around east Asia. "The crispy fish and green chilli sambal bun has featured on our menu during the summer months since 2015," says Lisa. "We make limited amounts of this zingy fresh sambal and it always feels like sunshine in a bun to me." Find Yum Bun at The Kitchens in Old Spitalfields Market and Kerb Seven Dials Market. @yum_bun

Crispy fish bao with green chilli and coriander sambal

You will need a lidded bamboo steamer and a pan that snugly fits the steamer on top, or a stacking steamer pan and lid.

SERVES 4 PREP 10 MINS COOK 20 MINS | EASY | LC

8 x 50g bao buns (you can buy these fresh or frozen)

crisp lettuce (such as Cos) shredded to serve

mayonnaise to serve

PANKO BREADED FISH

200g firm white fish (such as pollack)

2 tbsp plain flour

1 egg, beaten

60g panko breadcrumbs vegetable oil for shallow-frying

GREEN CHILLI AND CORIANDER SAMBAL

4-6 (40g) green chillies, deseeded and roughly chopped

4-6 (40g) spring onions, roughly chopped

a large bunch of (60g) coriander, soft stalks included, roughly chopped

2 tbsp vegetable oil

4 tbsp lime juice

2 tsp fish sauce (we used Three Crabs)

1 Slice the fish into 8 x 50g pieces (cut to a shape that fits nicely in the bun) and season well. Lightly coat the fish pieces in flour, then the beaten egg and finally the breadcrumbs. Set aside.