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1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins. 2. To make the marinade, add olive oil and apple cider vinegar to a jar along with the ground paprika, cumin, coriander, chili and a good pinch […]
Recipe Notes: – If you don’t like aubergine, you could use mushrooms or tofu instead. – Soba noodles are made from buckwheat which is naturally gluten-free. But always check the package if you are intolerant as there are many brands who mix wheat and buckwheat. – The marinade doesn’t have any acidic ingredient, which I […]
Note: This is a vegan dish but feel free to crumble feta cheese on top.1. Preheat the oven to 400°F / 200°C. 2. Peel the roots and cut into chunks. 3. Place on a baking tray, covered with baking paper. Drizzle with olive oil, cinnamon and salt and toss to mix. 4. Bake in the oven for […]
Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)1. Preheat the oven to 200°C/400°F fan. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a medium, parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside […]
Hi! We are back after the summer with a vegan take on Caesar Salad. Or, the focus here is actually more on the mushrooms and the salad is just one way to serve them. I (David) posted this recipe as a little Lunch Therapy cookalong on my instagram last week but thought I’d put it […]
Zucchini Soup2 tbsp olive oil 1 yellow onion 1 celery stalk 1-2 clove garlics 1 large or 2 smaller zucchini / courgette A good handful fresh spinach 120 ml / 1/2 cup white wine 500 ml / 2 cups vegetable stock 120 ml / 1/2 cup cream or coconut cream A handful fresh herbs (we […]
Why It Works Extended cooking and vigorous stirring makes cauliflower break down into a hearty sauce. Sicilian pantry staples—anchovies, raisins, pine nuts, saffron, and toasted breadcrumbs—strike a characteristic savory-sweet balance with North African influence. A sprinkling of toasted crumbs gives the finished pasta a crunchy topping. Sicilian cuisine is famous for its mix of savory, […]
Why It Works Cooking the seafood in stages ensures that all of the components are at their textural best in the final dish. Cooking the pasta risotto-style, a technique known as spaghetti risottati, means the spaghetti absorbs the flavor from the shellfish broth. Bottled clam juice intensifies the natural flavor of the steamed shellfish. Spaghetti […]
Why It Works Throwing an additional yolk in with the whole eggs increases the overall creaminess without exaggerating the egginess. The hot pasta cooking water and the residual heat from the toasted pasta indirectly and gently cook the eggs without scrambling them. Just a little garlic gives flavor depth to this quick and simple dish. […]
Why It Works A garlic and herb battuto gives this meatless dish plenty of savory depth. Taking time to cut the vegetables by hand into a consistent small dice ensures that they maintain their form and achieve the perfect texture, standing in as the “meat” in this vegetable ragù. Giving the onions a head start […]