I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
From Yotam Ottolenghi
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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