Month: November 2017

This is from my well-thumbed copy of Fuschia Dunlop’s “Sichuan Cookery”. Tangy with rice vinegar and enriched with creamy toasted cashews, this is a delicious accompaniment to the beef and…

This is my take on a Fuschia Dunlop recipe, it’s simple to prepare and manages to be simultaneously hearty and deeply savoury. I love the fact that she studied Sichuanese…

This is lovely hot or cold in a packed lunch with the ganmodoki recipe above (fried tofu-vegetable balls). ingredients 1 head of enokitake mushrooms, roughly separated6 shitake mushrooms sliced200g brown…

I don’t really like bananas, but I hate wasting food even more. I had to make this after I found myself unable to part with a glut of slowly blackening…

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make. You…

Whenever I was ill as a child my mother would make me a big steaming bowl of this. She would also inexplicably give me Lucozade, but it was the 80’s…

I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit.…

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more…

This is the simplest soup ever. Add whatever vegetables you have knocking around, I find carrots, spinach and mushrooms work well. The only essentials are seaweed and the spring onion.…

This was an accident that turned out to be truly delicious and turns a traditional side dish of dauphinoise into a more substantial one-dish comfort meal. serves 4 ingredients:4 poached…

I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower…

I’d never made “Kedgeree” before. My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe…

Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes. My mum used to make me these addictive fishcakes after school and I’ve noticed…

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a…

I wanted to use up a surfeit of those cheap bags of “basics” carrots I found hiding in the bottom of my salad box. It seemed like such a good…