Spicy Korean noodles with cavolo nero
We have so much cavolo nero in the veg patch – over wintered – that I am always finding new ways to cook it. Here is a very simple recipe […]
We have so much cavolo nero in the veg patch – over wintered – that I am always finding new ways to cook it. Here is a very simple recipe […]
I love Sichuanese food so much that I have shamelessly adapted this recipe from the Guardian. It’s vegan and not as spicy as the some mapo recipes as theres no […]
In this cold weather I crave a really warming spicy soup. Not only is this an orange immunity-boosting vegetable but it also has magic ginger; and parsley from the garden. […]
Japanese salads are so fresh and tasty, I love them. Here is a simple salad made with white cabbage, but you could add any other shredded raw veg to vary […]
Making some gyoza and bao buns and decided we needed some pickled cucumber. Here is a very simple way of doing just that and adding a very tangy fresh taste. […]
Our farmers’ market has the most delicious mushrooms – oyster, shitake, Japanese of several varieties – like Japanese jumping mushrooms – and I’m always looking for things to do with […]
This is adapted from an Ottolenghi Flavour recipe. I have cut out some of the steps to make it easier and quicker! I have been cooking my way through […]
Continuing with my theme of simple Japanese good, vegetarian/vegan suppers, here is a lovely recipe for celeriac. Apart from the long roasting time, the rest of the recipe is so […]
A very basic dhal is a must for any curry. It is usually served in bowls as an accompaniment as the texture should be soupy and not thick. Tarka is […]
It’s butternut and pumpkin season and as ever I am on the look-out for new ways to cook this, one of my favourite winter vegetables. Now we’re back to dining […]