Spring vegetable fritto misto with saffron mayo
On occasion a recipe idea is inspired by a meal eaten out, which is how this came about after trying a similar dish at a local Italian restaurant. It’s UK asparagus…
Salt-cured carrot lox on rye
Who would have thought that carrots baked in a salt crust and then marinated would bear a resemblance to smoked salmon? Now, liquid smoke may sound a bit ‘Heston’,…
Tomato tarts with preserved lemon relish
Super-easy and super-looking! Tomatoes are at their flavoursome best now, especially those allowed to ripen on the vine before picking. To keep things simple,…
LABNEH
Try your hand at cheesemaking with this simple Middle Eastern drained yogurt cheese, which is similar in consistency to a thick cream cheese or curd cheese and…
CHAR SUI TOFU CUPS
For golden, crisp tofu, it’s vital to drain it well to remove any excess water, which would also dilute the intensity of the marinade. Instead of the spring…
LEMON ROAST VEGETABLES WITH SCAMORZA
This is my kind of recipe – pretty much everything is mixed together and then just put in the oven and left to cook. Scamorza is best described as a type of…
VIETNAMESE CRISPY TOFU & CASHEW SALAD
Sweet, sour, hot, spicy and salty, this vibrant salad includes all five elements that are fundamental to Vietnamese cooking. Vital, too, is the contrast in textures,…