Type: Infusing
Chickpea pancakes with mango pickle yoghurt
These vegan pancakes, flavoured with ginger, garlic and chilli, are thick, light and soft all at once – sort of like savoury…
Basic cooked chickpeas
This recipe yields 600 grams of cooked chickpeas, enough to make both hummus recipes in the book….
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…
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…
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…
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…
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,…
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…
White bean mash with garlic aÏoli
Garlic-infused olive oil is used three times here: first to flavour a basic bean mash, then to make a thick aïoli to…