I’ve covered these cauliflower florets in a southern spiced mix. The cauliflower is marinade overnight to extract some of the moisture from the cauliflower and add flavour. The marinade then helps to make the spice mix stick and I’ve added panko (a very light dry breadcrumb) to ensure it is crispy.
This year I have bought some purple sweet potatoes to grow in the allotment. I will probably grow them in the poly tunnel as they need a slightly better climate than the UK can offer, originally coming from central/South America. The purple sweet potato is one of the staples of the Okinawan diet in…
You could have knocked me down with a feather when I found out that one of my favourite Indian dishes was actually Indochinese, an Indian homage to China, found in many Chinese restaurants in India. The Chinese equivalent I suppose or chips with curry sauce, the chow mien or the UK’s favourite dish, chicken tikka masala.
Polenta is one of those things that has definitely fallen out of fashion but I love it, not as a mashed potato style side but made firm and then fried and served with a variety of sauced from tomatoes to creamed fungi…..and maybe a shaving of truffles. Yum!
The secret to cook polenta is plenty of seasoning. Parmesan helps but if you are vegan you can substitute this for nutritional yeast which has a cheese flavour but is totally vegan.
Having been a bit sniffy about deconstruct foods like deconstructed apple pie being blobs of apple, crumble and custard on a plate I’m going to give you today a deconstructed patatas bravas only so that you can use it as a canape. Pop a cocktail stick in to the potato to save your guests sticky fingers and use the tomato sauce as a relish, for this reason I’ve made it a bit more chunky than the traditional Madrid recipe which is more like a pouring sauce. For that reason I don’t think you can really call this Patatas Bravas but it’s really good, trust me!
I’m cheating with this canapé a bit as it isn’t 100% vegan so doesn’t quite fit in with the advent plant based canapé theme for but you could swap the halloumi for firm tofu if you prefer. Again this is really simple to make and most can be prepared well in advance so all…
When is crispy fried seaweed not crispy fried seaweed?
Go to any Chinese restaurant in the UK and you will find crispy fried seaweed on the menu but in my travels around China where we ate many weird and wonderful things, including hot pots, Beijing duck, tofu shaped to look like tripe, apples grown in the shape of Buddha, shrimp paste fermenting in vats and dumplings that looked like goldfish but not once did we see crispy seaweed.
You may have heard of “Stoptober” and “Movember” but the buzz word this month is “Veganuary” where many people are become vegan for a month as a New Years resolution. I’m not a vegan or a vegetarian but I am trying to eat a mainly plant-based diet for most of the week, partly because I…
In August and September the fields around here are filled with maize. It’s perfectly possible to get disoriented walking through the giant stalks of ripening maize, rustling in the breeze. On the allotment you can’t get lost in my sweetcorn patch but the ripening sweetcorn is stunningly sweet, better than any you will buy in the shop and if you use it in this recipe you will find it a-maize-ing!