Type: Blanched

June 9, 2022

Peas with sorrel and mustard

I once said that I look for ‘drama in the mouth’ when eating I don’t need every spoonful to make a statement…

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Sprouting broccoli with sweet tahini

This is my take on a Japanese favourite, Goma-dare (sweet sesame sauce), using another much-loved seasonal ingredient, purple sprouting broccoli. I mix…

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Beetroot, avocado and pea salad

The possibility of blanching beetroot could do with some championing to those who always incline towards the hour-long boil or roast; keeping…

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Sprouting broccoli and edamame salad with curry leaves and coconut

This salad works just as well without the coconut; it’s your call. although the chewy texture of the freshly grated flakes contrasts…

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Soba noodles with quick-pickled mushrooms

Cold noodles are a Japanese art form. On a trip to Tokyo a Jew years ago I queued with a bunch of…

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Spicy turnip

For all turnips in need of a makeover: this is the dish. Sassy and show-stealing, this heady condiment is everything that people…

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Seaweed, ginger and carrot salad

I originally made this using hijiki seaweed, which looked and tasted great, but as I was about to press the ‘send’ button…

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Rice noodles with spring onions and soy beans

These noodles are unchallenging in the best sense of the term: they are easy to make and very comforting. As they are…

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Tomato and roasted lemon salad

I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series. I was performing in front…

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