Type: Flavour Only
Charred peppers and fresh corn polenta with soy-cured yolk
Curing yolks in soy, as we do here, adds creaminess, complexity and a hit of umami to this polenta. It’s a nifty…
Esme’s rough squash mash
Esme Howarth, a friend, an ex-test kitchen colleague and a chef of great talent, has a particular knack for creating flavour-packed one-pan…
Butternut, orange and sage galette
The hyper-flaky pastry, which is rich from the butter and crunchy from the polenta, is the star here. Double it and keep…
Fusion caponata with silken tofu
The word ‘fusion’ is greeted with suspicion these days. For cooking to be described as fusion is almost to say, without saying,…
Giant couscous and pumpkin with tomato and star anise sauce
Crown Prince is a sweet and buttery pumpkin. Its tough skin is hard to cut through when raw, so you’ll need a…
One-pan orecchiette puttanesca
This is a sweetened version of puttanesca – the famous pasta sauce from Naples ‘in the style of the prostitute’ – minus…
Sweet potato in tomato, lime and cardamom sauce
This dish has had countless incarnations. It started its life as mackerel kofte in a sauce made with tomato, lime and cardamom…
Cucumber salad á la xi’an impression
Xi’an Impression and Master Wei are sister restaurants in London serving the food of Xi’an, the capital of Shaanxi Province in central…
Grilled figs with shaoxing dressing
On paper it may not sound like it would work, but the combination of figs, Chinese rice wine and ricotta is a…