Type: Process
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,…
Barley, tomato and watercress stew
Mostly eaten raw, kohlrabi isn’t the first vegetable you would think to roast. We’d love you try, though, because, in the process,…
Curried carrot mash with brown butter
You’ll be surprised how much delicious carrotiness you’ll get from simply steamed carrots when they are matched with browned butter, sweet spices…
Curry-crusted swede steaks
This vegetarian main course – easily veganised by using an alternative to the crème fraîche, such as coconut yoghurt – celebrates the…
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…
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,…
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,…
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…
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…