A naturally leavened cake with a lovely, fudge-like texture which is not overly rich.
The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken and cooking it over barely smouldering coals.
The herb booch vinaigrette is a delicious addition and adds to the available goodness.
A classic Indian dish where dosa is filled with a spicy potato curry and served with an array of delectable accompaniments.
Fermented foods are enjoying a resurgence - Holly Davis explains why that's a good thing for us all.
This Indian fermented batter can be used to make either steamed cakes (idli), or crispy pancakes (dosa).
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
Traditionally used as the plate, it is perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.