Type: Fat
Tomato salad with lime and cardamom yoghurt
This recipe has some useful takeaways. First, the timeless combination of tomatoes and finely sliced shallots, which is the base for an…
Kimchi and gruyére rice fritters
These were conceived to make use of leftover rice, an open jar of kimchi and some scraps of cheese we had knocking…
Aubergine dumplings alla parmigiana
If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form. The dumplings are gloriously rich and…
Cheese tamales with all (or some of) the trimmings
These are inspired by the street corners of Mexico City, where at rickety food stalls Ixta has eaten some of the best…
Polenta with fresh corn and braised eggs
For Yotam’s father, who was born in Italy, there was only one way to cook polenta. He would put everything into a…
Mafalda and roasted butternut in warm yoghurt sauce
Yoghurt, as opposed to cream, has a natural acidity, so it makes creamy pasta sauces which are rich but not in any…
Stuffed aubergine in curry and coconut dal
Only two ingredients – lemon and milk – are what it takes to make paneer at home. It’s an experiment worth trying…