Type: Process

May 7, 2021

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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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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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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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…

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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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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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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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Butter beans in smoked cascabel oil

Cascabel chillies are, in our modest opinion, the best dried chillies that money can buy. Fruity, nutty, sweet, slightly smoky and a…

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