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VIETNAMESE CRISPY TOFU & CASHEW SALAD

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,…

Silvio Bukbardis February 11, 2019
TAGLIATELLE WITH ASPARAGUS & WILD GARLIC PESTO

TAGLIATELLE WITH ASPARAGUS & WILD GARLIC PESTO

Homemade pesto takes a matter of minutes and is fresher and cheaper than shop bought, especially with foraged ingredients. Pesto can be so much more than the classic…

Silvio Bukbardis February 11, 2019
BURMESE NOODLE, TOFU & WINTER GREENS CURRY

BURMESE NOODLE, TOFU & WINTER GREENS CURRY

Burma (Myanmar) is bordered by China, Thailand and India, so it’s not unusual to find a mix of influences in a dish. Don’t be put off by the list of ingredients;…

Silvio Bukbardis February 11, 2019
SUPER THREE-TOMATO PASSATA

SUPER THREE-TOMATO PASSATA

The success of this richly flavoured tomato passata/sauce relies on the quality of the raw ingredients as well as cooking it low and very slow – the longer you…

Silvio Bukbardis February 11, 2019
YAKISOBA WITH TOFU AND GOLDEN CASHEWS

YAKISOBA WITH TOFU AND GOLDEN CASHEWS

Yakisoba simply means stir-fried noodles and the secret to a successful stir-fry is preparation – make sure you have all the flavourings measured and veg prepared…

Silvio Bukbardis February 11, 2019