Type: A good drizzle of oil
Black lime focaccia with smoky chipotle oil
Some breads, we’ve found, need quite a bit of love and attention. There are multiple components that ensure focaccia success: an overnight…
Charred green pepper and bulgur pilaf with parsley oil
This Middle Eastern pilaf is substantial enough to serve as a veggie main alongside a big leafy salad (cue the chicory salad…
Celeriac skewers with fragrant chilli oil
Such a versatile root, the humble celeriac: nutty and crunchy when eaten raw, but sweet and starchy when cooked. Celeriac, much like…
Caramelised fennel with orzo and saffron water
This vegan main is very striking, thanks to the golden saffron water that gives everything a majestic golden hue. As with anything…
Fried tagliatelle, chickpeas and smoky tomato oil
Two pantry staples – chickpeas and pasta – come together to give you this hearty vegan main. Frying the pasta nests before…
Fragrant coconut rice with sizzling spring onions
This fragrant coconut rice works well as a weeknight side to all sorts of dishes, but especially the prawns in fragrant broth…
Cheesy baked crêpes with orange rayu
Rayu, a Japanese chilli oil, is a great thing (Extra Good, even) to add to your condiment collection as it works so…
Roasted hake with fenugreek onions and herby, yoghurty peas
This easy, flavoursome dish is made super special thanks to the spice mix used in the fenugreek onions. It’s worth sourcing hake…
Creamy gazpacho with ginger-garlic oil
This gazpacho is made super creamy thanks to the addition of toasted pine nuts and gingery, garlicky infused oil. Make sure to…