Type: Fried
Aubergine pahi
This Sri Lankan dry curry makes a thrilling accompaniment to rice, roasted vegetables or plainly cooked chicken. It can be served warm…
Pot barley and lentils with mushrooms and sweet spices
I’ve always tended to cook with pearl barley, so pot barley was a real revelation after Diana Henry suggested I use it…
Coated olives with spicy yoghurt
This recipe is more or less nicked from the fantastic cookbook of the even more fantastic restaurant, Balaboosta, in New York’s SoHo….
Aubergine, potato, tomato
I tried to think of a more inspired title for this recipe. It all got too long, with fried potatoes, spicy tomatoes…
Crispy saffron couscous cakes
This was inspired by Ana Sortun, a friend and the owner of the legendary Oleana restaurant in Cambridge, Massachusetts. Ana’s original cakes…
Udon noodles with fried aubergine, walnut and miso
Miso has become a cupboard staple of mine since I wrote Plenty. It’s a fantastic way of getting tons of umami-rich flavour…
Quinoa and wild garlic cakes with salbitxada sauce
As anyone who reads her 101cookbooks blog will know, Heidi Swanson is the very lovely champion of all things vegetarian. She is…
Brussels sprouts with caramelised garlic and lemon peel
There are a number of dishes in Plenty that I keep hearing about from people who cook from the book. I call…
Fried cauliflower with mint and tamarind dipping sauce
To me, fried cauliflower is up there as the best of all comfort foods. It possibly has to do with my childhood…