Type: Process

May 7, 2021

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,…

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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,…

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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…

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Curry-crusted swede steaks

This vegetarian main course – easily veganised by using an alternative to the crème fraîche, such as coconut yoghurt – celebrates the…

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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…

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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,…

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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,…

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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…

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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…

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