Type: Simmered
Urad dal with coconut and coriander
This is all about the texture of the urad dal. Also known as black gram or black lentil, the texture – which…
Green beans with freekeh and tahini
Scully would say that anything with freekeh shows my hand at work in the kitchen bui the credit for this salad is…
Quinoa and fennel salad
Adding freshly chopped lime or lemon flesh to a salad will be a revelation to those who haven’t tried it before. Against…
Slow-cooked chickpeas on toast with poached egg
This recipe was tested among card-carrying sceptics – ‘5 hours’ cooking for beans on toast?!’; they couldn’t see how it could possibly…
Stuffed courgettes
It is not by mere coincidence that this recipe doesn’t come with a picture. These courgettes, once cooked for a good two…
Iranian-style pasta
As in the case of pizza, I always get slightly indignant that with their pasta Italians ended up dominating a scene that…
Quinoa porridge with grilled tomatoes and garlic
Quinoa as comfort food is not quite the oxymoron some might initially think. The cooking method here is opposite to the way…
Curry laksa
The term laksa is used to describe two different types of spicy noodle soup: curry laksa and Assam laksa. Each has many…
Globe artichoke and mozzarella with candied lemon
As our hands are not all as adept as those mentioned on page 109. shortcuts are always possible with artichokes: instead of…