Type: Flavour Only
Braised greens with yoghurt
Mixing extraordinary quantities of chopped herbs with lime or lemon to create soups, stews or braises is such a genius way of…
Cardamom tofu with lime greens
Aptly named, silken tofu genuinely delivers on the promise of super-smooth, light and creamy texture. Frying it, as we do here, creates…
Asparagus salad with tamarind and lime
We surprised ourselves twice with this salad: first, by how good raw asparagus can taste and feel in the mouth when sliced…
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…
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…
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…
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…
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…
Coconut and turmeric omelette feast
These are much thinner than your average omelette, more like crêpes or pancakes, in fact, but without the flour. They are meant…