Month: November 2017

This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers). Adding sage and cheddar to the pastry really complements the onions in…

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.…

This recipe is best if you marinade the chicken for at least 12 hours before cooking. The toasted cashews, cream and honey are the perfect foil to the almost bitter…

My first boyfriend had a vegetarian single parent mother. Every night he would cook her a hot meal after she finished work, something that struck me as pretty impressive at…

ESS CONTACT ME Braised Broccoli in Cream and White Wine Sauce « Previous / Next » By gastrogeek / April 4, 2009 / lunch, tea, vegetarian / Leave a comment…

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…