This 10 year anniversary green and gold clad edition of Veggiestan by Sally Butcher comes at an opportune time: vegan and vegetarian cookbooks almost outnumber the omnivore cookbooks publishers are currently offering, as climate consciousness encourages us all to reduce our meat intake and increase the production quality (and hence cost) of the meat we ... Read more »
Whilst I’ve eaten tofu knots in Japan, they are an ingredient I hadn’t thought to cook at home until I read Bonnie Chung’s cookbook Tofu Tasty: Imaginative Tofu Recipes for Everyday. As she explains, they are traditionally added to soups and stews, but in this recipe, she has fried them instead to create a wonderful ... Read more »
Cold tofu is the perfect base for this refreshing, light and full-flavour dish hailing originally from the capital city of Shaanxi Province in China. With no cooking necessary it’s very quick to assemble and, as they are long-life, you can keep the ingredients ready in your store cupboard. Serve for a light, summery lunch for ... Read more »
Agedashi Tofu is one of my favourite Japanese dishes – light and simple, with a wonderful combination of textures and tastes. I am literally unable to resist it when I see it on the menu, and it’s really easy to make at home. Cubes of tofu are dusted in starch flour, ‘lightly deep fried’ and ... Read more »
I adore tofu! Although it’s often dismissed as a wobbly block of pale, bland protein favoured by those seeking meat substitutes, I truly think this assessment is missing the joys of a delicious, versatile and nutritious food. Rather than thinking of it as a replacement for meat, it is far better to appreciate tofu as ... Read more »
French toast is always a breakfast treat but if you’re cooking for more than two or three people, it can take quite a bit of time to dip and fry each slice of bread in turn. That’s where this ultimate french toast recipe from Rosie Reynolds’ The Shortcut Cook comes in, with its transformation into ... Read more »
The premise of Rosie Reynolds’ The Shortcut Cook is to share classic recipes with clever shortcuts to make them easier, faster and tastier. This Smoky paprika chicken with warm cannellini beans makes double use of a smoky paprika mayonnaise as both marinade and dip, resulting in moist chicken with crispy skin. Adding ripe tomatoes to ... Read more »
Rosie Reynolds is a trained chef, writer and food stylist who has previously worked with BBC Good Food, The Sunday Times and The Guardian as well as best sellers such as Deliciously Ella and Dishoom. She previously authored Doughnuts, The Kitchen Shelf and Posh Kebabs and has a focus on ‘getting great food ready as fast ... Read more »
When Pete and I travelled to Japan, we were surprised to come across cheese-filled gyoza quite often, mostly in casual ramenya and izakaya. This recipe for cheese and onion gyoza is from Your Home Izakaya by Tim Anderson, and is a great example of Japan’s propensity to incorporate non-Japanese flavours into Japanese dishes. Read our ... Read more »
Sometimes the simplest ideas are the best! That’s definitely the case for these baked potatoes with butter and salmon roe from Tim Anderson’s Your Home Izakaya cookbook. The butter is boosted with mirin and soy sauce, and the plump round salmon eggs are piled on top Going through an obsession with new potatoes at the time, ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]