Type: Braised
Iranian vegetable stew with dried lime
Small dried limes (or lemons) are a regular feature in Iranian cooking, adding a sharp tang and sweetish aroma to marinades, stews…
Mushrooms, garlic and shallots with lemon ricotta
If you are not put off by peeling lots of shallots and garlic cloves, you are in for a winter treat: hearty,…
Fennel with capers and olives
If there were one ingredient I could ‘magic’ on to all supermarket and grocers’ shelves it would be verjuice. Common in Australia…
Indian ratatouille
Okra is to grown adults what Brussels sprouts are to 10-year-olds: those subjected to the over-cooked, soggy or slimy version will just…
Lentils, radicchio and walnuts with manuka honey
I got a thorough introduction to manuka honey on a trip to New Zealand, where it appears repeatedly on restaurant menus and…
Butternut squash with buckwheat polenta and tempura lemon
Karl and I spent a few months in Boston working our way, amongst other things, around the city’s eateries. One of our…
Sweet and sour leeks with goat’s curd and currants
I have done it before, and I am doing it again here – that is, placing leek right in the centre of…
Braised kale with crispy shallots
If vegetables were strutting their stuff on the catwalk, kale would get the award for ‘exponential surge in popularity throughout recent years’….
Broad beans with lemon and coriander
This doesn’t look half as exquisite as it tastes but love really is blind with this Lebanese classic. You don’t need to…