Type: Flavour Only
Lime and coconut potato gratin
This gratin was part of a Christmas feast that we created for the Guardian which also included a roasted Szechuan lamb shoulder,…
Bkeila, potato and butter bean stew
Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for…
Roasted and pickled celeriac with sweet chilli dressing
This dish features celeriac in two very different guises – slow-roasted and pickled – giving it textural contrast and flavour complexity which…
Celeriac steaks with café Paris sauce
A long time ago, in Paris, Ixta had a steak with Café de Paris sauce and thought she’d died and gone to…
Cabbage ‘ tacos’ with celeriac and date barbecue sauce
This recipe broke a world record by being the first vegetarian dish ever to be selected for the obviously meat-centric barbecue festival,…
Whole roasted celeriac three ways
This simple way of slow-roasting celeriac whole, with nothing but oil and salt, is a method we have explored in the past,…
Hasselback beetroot with lime leaf butter
Preparing vegetables hasselback involves slicing them thinly, but not all the way down, so that the slices remain held together at the…
Slow-cooked charred green beans
While the tendency with green beans is to steam or blanch them, to ensure they remain bright, green and crunchy, they are…
Steamed aubergines with charred chilli salsa
It takes a bit of coaxing to bring people around to steaming aubergines, as opposed to roasting or frying them. Gitai Fisher,…