Type: Process
The ultimate traybake ragú
Enough versions were made to sink a large ship in our mission to create the best meatless ragù (Ixta nearly lost her…
Basic cooked chickpeas
This recipe yields 600 grams of cooked chickpeas, enough to make both hummus recipes in the book….
Oven chips with curry leaf mayonnaise
You won’t regret putting a little extra effort into your chip condiments, we promise! Taking our cue from Belgium and Holland, where…
Black beans with coconut, chilli and lime
Lime, chilli and garlic are the predominant flavours here, coming through both the infused oil and the crispy sprinkle at the end,…
Pappa al pomodoro with lime and mustard seeds
Pappa al pomodoro is a Tuscan peasant dish, typically prepared with overripe tomatoes that are too soft for a salad and stale…
Chilled avocado soup with crunchy garlic oil
This soup is creamy from the avocado and refreshing from the cucumber all at once, so it’s a great way to open…
Melon and buffalo mozzarell a salad with kasha and curry leaves
This isn’t the first time, and it’s definitely not the last, that we combine fresh melons with young white cheeses, and every…
Hummus with lemon, fried garlic and chilli
This is great as part of a mezze spread. It’s also lovely warm, with whole cooked chickpeas on top, or some shredded…
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…