Beetroot Carpaccio
[…] Get as creative as you like as you layer your plate with toppings. For the Salad 500g (1lb) approximately 4 raw beetroot (a variety of colour works brilliantly here) 2 […]
[…] Get as creative as you like as you layer your plate with toppings. For the Salad 500g (1lb) approximately 4 raw beetroot (a variety of colour works brilliantly here) 2 […]
[…] thin for a dressing, or schemer on your plate as the base for your herb salad (where this recipe first appeared) The Best Tahini Sauce you are Ever Going to […]
[…] carb conundrum. Used here daily either as a side, a main, to beef up a salad, or even toasting the leftovers for added crunch to a dish. You will always […]
[…] my plates. I first published this as a dressing for a Fennel & Blood Orange Salad, but I drizzle it on just about every leaf and raw or cooked vegetable […]
[…] the Middle East by Sarit Packer & Itamar Srulovich (somehow I forgot to photograph the salad that they serve with it, but I have included it with the recipe!) Musakhan […]
[…] just about any protein, mixed in with your favourite grain, or as part of a salad. Blitz the other halves of sweet orange flesh in a blender with some good […]
These are the perfect addition to salads, stirred into grains, as a condiment to simple roast chicken, the secret little bit of sandwich jhooz or as part of a grazing […]
These umami packed crispy sprinkles of joy are definitely my favourite version, perfect for topping salads, vegetables, pastas or simply as a nibble while making something else. Just don’t tell […]
[…] vegetables, to any member of the broccoli and cauliflower family, to winter greens, to robust salads to roasted fish and meat, to sandwiches. Happy to sit in the fridge for […]
[…] beauties are in season. Pickling rhubarb is a savoury option and welcome addition to winter salads or simply as a tangy topping for smoked or roast fish, eggs, chicken, meat, […]
Hot honey is a multi use condiment. Never without a jar lurking somewhere on the top shelf, this is a solid fridge basic.
Another one of my faves in the fridge basics range, this is delicious smothered on cornbread or for frying your eggs as well as melted onto a steak or a simple piece of cod. Make…
There is a new distraction in my life. As of the beginning of June, I am the proud owner of a Big Green Egg. For those of you who may not be acquainted with this…
The nuttiness of freekeh marries perfectly with the sweetness of the roasted beets and salty freshness of the feta, making it a perfect side for roast chicken and fish or ideal on its own for…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too…