soup

Winter Parsnip Soup

Winter Parsnip Soup

There appears to be some debate as to whether parsnips are nice or not. Apparently, some people detest them in the way one can hate Marmite. This was strange to me. I like parsnips. I like Marmite. Don't love 'em, don't hate 'em.

Anyway, because you're still reading, I'm going to assume you are in the 'I like parsnips' camp (officially titled Camparsnip and coming soon to a field near you) [...]

Doenjang jjigae (Hearty Korean Soup)

Doenjang jjigae (Hearty Korean Soup)

On my forays into Korean cuisine, I've noticed a few ingredients cropping up time and again. Dried kelp, a type of seaweed, is frequently added at the beginning of dishes to make a broth with sea-flavours. It is also one half of the common Korean stock dashi. Gochujang and gochugaru, Korean chilli paste and flakes respectively, are both regularly used. And then there's doenjang: a fermented soy-bean paste. It is intensely savoury [...]

Enoki Mushroom Miso Soup

Enoki Mushroom Miso Soup

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 [...]

Salmorejo

Salmorejo

You may have seen that I went to a small town in Spain recently to get sunburnt on the beach while drinking lots of beer. I thought being a vegan in Spain would be difficult given the preponderance of Spanish cheeses and cured meats. (Please excuse me using the word preponderance. It is my new favourite word). But I really didn't struggle. Lots of tapas dishes are serendipitously (second new favourite word) vegan: [...]