This dish is very nostalgic for me. It's a veganised version of Julie Le Clerc's chicken tagine. My mum would regularly make big batches of it for weeknight dinners when I was old enough to appreciate good food. The flavour is so nostalgic to me that when I finally cracked the vegan version last week (after a few attempts...), I was worried I was enjoying it far more than anyone else. Thankfully [...]
If there’s one thing the English are good at, it’s puddings. The list of well-known desserts of English origin is remarkably long: Angel Delight and Arctic Roll, Bakewell tarts and Battenburg cake, Chelsea buns and Coconut Ice… And then there’s the peculiar names, too: Knickerbocker Glory and Spotted Dick come to mind. There’s a wonderful quote from Jane Grigson’s Fruit Book on the homeliness of English puddings:
“[Crumble] is always a great success with our French and Italian friends, who ask for an English pudding but whose pioneering spirit would fail if faced with Spotted Dick or Dead Man’s Leg.”
What is it about the combination of bread and tomatoes that I like so much? I realised I have two recipes that use the combo already – bruschette and salmorejo – which surprised me: if pressed for an answer, I'd have said that my favourite cuisine is from somewhere in Asia, and nowhere near the Mediterranean.
Bizarrely, I think what makes panzanella so compellingly delicious is [...]
A long time ago a friend made me a simple bowl of yogurt and apricots for breakfast, all topped with a mysterious-looking syrup. It was rust brown in colour, fairly viscous and tasted of so many different things I had to know what it was. The answer: a combination of tahini and pomegranate molasses, inspired by her recent trip to Morocco.
Pomegranate molasses are similar to sugar cane molasses (aka treacle) in that [...]
Growing up, I knew these biscuits as 'squashed flies'. According to Wikipedia they also go by fly sandwiches, flies' graveyards and dead fly biscuits. It's only now I realise that the name is not very vegan. They are nicknamed so for the flattened currants inside the biscuit. The currants poke out of the sides, especially visible pre-bake through the translucent dough, as if a whole colony of flies had been collectively swatted. No, not a very vegan nickname at all!
As with a lot of childhood treats, I then went years without having one [...]