Three ways with starchy broad beans
The first broad beans of the season are a delicacy that doesn’t require more than a pinch of salt, but not all broad beans are created equal. As the beans mature on the plant, they become starchier,...
View ArticleMiso Aubergine Rice Bowl
I hadn’t thought of these soft and salty miso aubergines for quite some time before I was inspired to make them again when my dear friend Lisa asked me for a recipe. They can be eaten on their own,...
View ArticleLemony Runner Beans with Buffalo Mozzarella
During the growing season, I try to cook with homegrown produce as much as possible, but sometimes I like to use ingredients I haven’t grown, but wish I had. Vegetables that I’d like to put on my “to...
View ArticleKohlrabi Kimchi
As you might already know, I love fermented vegetables, and this kohlrabi kimchi is one of my go to recipes. It’s a quick and easy ferment that’s perfect if you don’t want to spend too much time, but...
View ArticleTomato & Devilled Egg “Fly Agaric Mushrooms”
The fly agaric, with its distinctive, speckled red cap, might be one of the most easily recognisable and famous funghi around. Rather than eating an actual specimen and poisoning yourself in the...
View ArticleCrispy Green Chickpea Pancakes with Spiced Lentil Spread
These crispy savoury crêpes with a lightly spiced lentil puree are the perfect way to upgrade your lunch without having to spend too much time in the kitchen. For the lentil spread, I’m using cooked...
View ArticlePink Sauerkraut
Sauerkraut – lactofermented cabbage – is a classic winter ferment that benefits from long and slow fermentation at relatively cool temperatures. Below I will tell you how to make your own classic...
View ArticleTempeh Reuben Sandwich
For this vegetarian take on the classic Reuben sandwich you can use any kind of sauerkraut, but using your own will really take this to the next level. In this version, salty smoky marinated fried...
View ArticleRadicchio and Blood Orange Salad
A simple, but gorgeous little seasonal salad with beautiful radicchio leaves, toasted pecans, creamy cheese, and exquisitely sweet and juicy tarocco oranges. I used a very fresh goat’s cheese, which...
View ArticlePickled Magnolia Petals
I picked and pickled these petals just in the nick of time, right before the flowers opened, after which the petals become more bitter in flavour. Raw, magnolia blossom tastes quite different from what...
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