A bowl of Lebanese mujaddara is the ultimate comfort food and it's amazing to think that so much flavour can come out of lentils and rice.
Well worth the trouble of making, this sesame–almond paste is a simple and delicious treat.
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark...
This is a thick, rich, decadent jam that packs a punch. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast.
"Sauerkraut in German is 'sour cabbage' and I love it for the taste and it's a great source of vitamins and probiotics." Matthew Evans, ...
I love preparing a simple salad that’s built around lightly toasted pearl couscous.