Tag:Vegetables

Good-quality oily fish, packed in (even more) oil and preserved in a jar or tin: in my book, that’s the pantry staple gift that...

Purists will rightly take issue with me calling this a “falafel”, because it isn’t made with dried chickpeas and then deep-fried to achieve a...

Given the choice, I always choose crab over lobster, and I think most professional cooks would do the same. Fresh crab offers the best...

The theory is simple: fruit and vegetables (and grains and milk, but fermenting those is more complex) contain natural bacteria which, when deprived of...

I cooked at a festival near Bristol recently where another chef made pasta tossed with peas; whole peas that burst with each mouthful and...

The male wears silky, orange-red feathers, has deep-purple wings and a highly exaggerated wattle and comb, while the female has soft, rusty-brown plumage and...

These are smashing little tarts: packed with flavour, they take minutes to make and, if you use tinned crab, are economical, too (feel free...

The pasta salad is an unsung hero. It’s never seen on the menus of fancy restaurants, but variations on the theme appear steadfastly on...