The recipe for this roasted carrot hummus is from Sophia Lindop’s new cookbook, Going Home. It’s the kind of book that makes you want to cook. It’s colourful and beautifully honest, filled with food and stories from Lebanon, a country gleaming with hopeful optimism, casting off the ravages of war and slowly creeping its way back to a former glory….
As promised, here is my Ginger and turmeric chickpea stew. It’s wholesome and hearty with an ochre-gold coconut sauce, the kind that encourages torn bread to dip and mop your way to the end. Or, serve with wild rice and creamy yoghurt. As with most stews and curries, the complexity of flavours ease and mature overnight. On day one it…
There are sweet potatoes and then there are these Paprika roast sweet potatoes. A sweet potato is a thing of joy, not fancy or finicky to cook, either. Needing little more than a decent slick of oil and some uplifting flavourings, they’re easily transformed from everyday common to absolutely fabulous. Glistening with character and bright herbaceous flavour, these coral beauties…
Well hello there. Welcome to 2020! It’s so good to be back. I hope you’re rested and ready for another year of good food and delicious gatherings. Over the next couple of weeks we’ll be looking at food trends, what’s new and happening on tables around the world and, whether they are flash in the pan notions or keepers….
I love this kind of food. Rustic and full of flavour, with only a handful of ingredients and even fewer steps. These cumin roast sweet potatoes are my new Monday night staple. They’re not needy of additions, but who can argue with a pale tahini sauce? I finish this hot roast salad with toasty salt and pepper seeds. Roasting the…
In five years of blogging, I’ve never posted a recipe with one ingredient. If only all recipes could be this easy. It’s a cheek to call it a recipe, really, but I wanted to share it as a precursor to my next post. So, if you want to know how to make tahini, you’re in the right place. This taupe…
