A good friend of mine loves food puns. She doesn't even like normal puns that much. Just food puns. And I realised, while I was making this dish, that it happens to contain two ingredients that frequently feature in her puns. Puns that I've heard numerous times. I'll hear her familiar voice in my ear whenever I'm slicing a mushroom “ain't mushroom for more of them is there” followed by “I'm know I'm hilarious, you don't have to tell me, I'm just such a fun guy”. I'll receive a text later about how the elderly Italian chef 'pastaway'. *Groan*. [...]
A few years ago, while learning how to cook at university, I realised that to make many curries you follow more or less the same sequence of steps. Once memorised, that sequence became super helpful to me. I was able to quickly and efficiently produce a healthy, filling curry without a recipe or too much thought. So in today's post I'm going to show you this sequence in the form of a flowchart [...]
Originally I made this nut butter for a friend's birthday without a recipe write-up in mind. I normally have a pipeline of recipes queued up for testing, photographing and posting - however, your response to it on instagram, lovely readers, warranted not only a write-up but also a free pass to skip the queue! [...]
One of the first dishes I made when I cut out meat from my diet was this braised mushroom ragu by Jules from The Stone Soup. Her sciencey approach appealed to me, and I was drawn in by the idea of a really slow-cooked meal that emulated cooking meat.
Today's recipe is my version of the above dish. Although I adored Jules' recipe - rich, concentrated, intense - I did feel there was room for improvement: both flavour-wise and for practicality [...]
As you may have seen from my instagram, I'm in the middle of testing a few recipes, like this mushroom ragu (!), so for today's post I'm going to share my top 4 kitchen tips. Some may sound a little silly and straightforward, but sometimes I can get in a sort of routine or rut when I cook and these tips I've heard or read have proved to be great time-savers.
Let's start with breakfast [...]
Happy new year! Given the influx of vegans from their new year's resolutions, and also thanks to Veganuary's fantastic campaign (if you haven't checked them out before, their site is superb), I thought today I'd provide some intriguing, inspiring vegan food to show the endless possibilities of veganism. It really isn't all green smoothies and hummus [...]
I find myself eating miso soup on two occasions. One is when I'm feeling under the weather with a winter virus; when I was younger I'd eat chicken noodle soup, but now I find myself craving this. It's like a warm bath for your insides and feels like you're being thoroughly good to yourself. The second, more common, instance is if I'm after a light dinner, like when I know there's something delicious for dessert, or I've been too indulgent of late [...]
To be honest, I never planned on writing up a recipe for this. Recently, I've been so excited about using sheets of rice paper to wrap up veggies, tofu and noodles for these beautiful Vietnamese summer rolls that I sort of forgot how delicious an accompanying peanut dipping sauce can really be [...]
A word about this post: there is a recipe at the bottom of the page. I promise. If that's all you're after, skip to the bottom of the page. Because it turns out I got quite enthusiastic about rice and all of its charms. So [...]
