Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
From Yotam Ottolenghi
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
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