Shiitake, enoki, slippery jack, porcini and cute-as-a-buttons… we’ve got a veritable
forest floor of fungi. Fancy an Asian mushroom and crabmeat salad, papardelle with forest mushrooms or duck and mushroom pie?
This is a coconut milk-based Goan mushroom curry; flavourful and not too spicy. The earthiness of the mushrooms with tamarind and coconut are a real winner for me.
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
Steam them, grill them, put them in a burger - mushies could well be the most versatile vegetable to cook with. And, obviously, they're delicious.
There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.
Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into...
As autumn mornings become crisper, there’s something deeply comforting about a hearty plate of fried mushrooms.
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
Most Sundays, my grandson, Teddy comes to my house and we cook roast chicken and vegetarian fried rice. In my younger days we had no Sundays off - every day was a...