Aspirational and approachable food for every day
I adore the herbaceous, zingy quality of chimichurri. This Argentinian/Uruguayan condiment is traditionally served on steak but as a life-long vegetarian, I’ve found plenty of other uses. When making a traditional chimichurri, finely chopped parsley, either fresh/dried oregano, finely chopped garlic, salt and crushed red … read more
How do you make a hot summer soup that is hearty enough to be a meal but not siesta inducing? This question and a picture of a chef shaving off kernels of corn in Ottolenghi’s Plenty serve as the inspirations of this soup. I wanted the soup … read more
This is a simple dessert that is the perfect finish to a meal on the grill. I wouldn’t fire up a grill just to make these but if you’re already making veggie burgers, halloumi kebabs or soft tacos stuffed with grilled veggies, this is a … read more