Type: Simmered

June 9, 2022

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…

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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…

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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…

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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…

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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…

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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…

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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…

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Curry laksa

The term laksa is used to describe two different types of spicy noodle soup: curry laksa and Assam laksa. Each has many…

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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…

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