Type: Roasted
Squash with chilli yoghurt and coriander sauce
Sweet chilli sauce has been making its way into dressings and dipping sauces for a while, but the rise in demand for…
Beetroot and rhubarb salad
For someone who didn’t grow up with rhubarb, this vegetable (or stalk?) is a bit of an oddity I guess the same…
Curry roasted root vegetables with lime leaves and juice
Supermarkets are beginning to stock fresh curry leaves, which is very good news. The flavour they impart to a dish is worlds…
Sweet potatoes with orange bitters
One of my greatest idols is Ruth Reichl, a clever writer who delightfully manages to approach food with just the right balance…
Smoked beetroot with yoghurt and caramelised macadamias
With plain beetroot already divisive as an ingredient, a debating society will need to be set up to discuss the smoked version….
Roasted brussels sprouts with pomelo and star anise
Why anyone ever thought that boiling Brussels sprouts was a good idea when there is the option of roasting them, is one…
Carrot and mung bean salad
Mung beans are the ABBA of the food world. hearty and healthy but intrinsically bland and forever stuck in the 1970s I’ll…
Aubergines with crushed chickpeas and herb yoghurt
Every single time I try an old recipe I want to change it. I have no idea why that is; all I…
Cauliflower, grape and cheddar salad
This dish – a fantastic autumnal starter – was inspired by one I had at NoMad, a great restaurant in New York…