A surfeit of carrots, harissa and basil lead us to this yummy soup with Moroccan flavours. Click here for: Blog post – What’s in the Fridge? No. 11
This simple fish and vegetable dish reminds me so much of my childhood. It gives a lovely, clean, delicate result. Click here for: Blog post – Steamed Fish – Cantonese-Style!
For as long as I could remember, George would cook up something on a rainy day. If there was a surfeit of vegetables around he would make a batch of his soup! For the recipe, click here – Soup and Sand Wedges
A creamy French-style sauce which doesn’t over power and which is perfect for fish and vegetables! Click here for: Blog post – A Way With Fish! Recipe pdf – Creamy Beurre Blanc
“It is not Chinese nor Indian, not really Asian. It’s not a stir fry nor a curry. It’s not wet and not dry. But it is delicious and one eats it the way it was made, slowly and respectfully!” Click here for: Blog post – What’s in the fridge? No. 5 Recipe pdf – Slow-Cooked Curry Stir Fry
Yes, it’s OK to burn vegetables if you do it the right way: “the right amount of burning or charring can be delicious and seductive”! Click here for: Blog post – Burnt Vegetables! Part 2
Sprinkle some lovely olive oil and vinegar over the shaved vegetables. Serve as is if you wish as it should look spectacular. Or add a garnish. Click here for: Blog post – Carpaccio of Vegetables
A selection of fresh vegetables are dipped into a creamy, curry flavoured dip. Click here for: Blog post – For New Year’s Eve Recipe pdf – Vegetable Curry Dip