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Tomato Risotto With Confit Halloumi
For a long time I was unable to eat risotto in the comfort of my own home because Leopold didn’t like it. Luckily (?), it is the ‘vegetarian option’ in almost every lazy, unimaginative meat-focused...
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Wild Mushroom Risotto with Stilton
I made this wild mushroom risotto with a combination of hedgehog, winter chanterelle, bay bolete, amethyst deceiver and cauliflower mushrooms foraged on a guided hunt in beautiful Sussex. We found...
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Steamed Artichokes with Homemade Mustard, Garlic & Basil Mayonnaise
I have quite a few artichoke recipes on this site now (see my other posts, Roman Artichokes with Mint-Lemon Pesto and Artichokes Roasted in New Season Olive Oil), but this is how I first experienced...
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Wet & Wild Garlic Lasagne with Creamy St. George’s Mushrooms & Fresh Egg Pasta
May in Stockholm has started to yield some gorgeous spring-summer weather, at its very best from the balcony of my new flat with its stunning view over the city and its surroundings. This recipe is a...
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Baked, Scalloped Polenta with Garlicky Wild Mushrooms & Crème Fraîche
My search for ways to combine my (frozen) glut of St. George’s mushrooms (see posts about it here and here) and nutritious whole grains continues. Stone-ground polenta (it must be stone-ground to...
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Whole Grain Pot Stickers with Tofu & Mushrooms
When Cauldron asked me to come up with a Chinese tofu recipe in celebration of Chinese New Year, my thoughts turned to pot stickers – Chinese-style dumplings – with a super tasty vegetarian filling....
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Eating Herb Robert & Herb Robert Pesto
I first heard about the plant, herb robert, when I watched a very nerdy video about herbs and their medicinal uses. As a fully fledged food bore, this is how I spend my alone time. Watching talks given...
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Brown Rice Risotto with Blue Cheese & Chives
Despite the fact that chefs with no imagination insist on serving me risotto whenever I eat out, I still like it. What’s not to like? A hot, silky, brothy, creamy, cheesy bowl of comfort. With autumn...
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Whole Grain Barley (No-Stir!) Risotto with Tomato, Chilli & Creamy Cauliflower
I love risotto, but a recent move towards eating more whole grains had started to make this comforting dish look less appealing. I have been reading Michael Pollan’s In Defence of Food which strongly...
View ArticleSautéed Tenderstem with Lemon & Nuts
This sautéed tenderstem recipe is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in its cooking and eating properties,...
View ArticleSavoury Custards with Tenderstem & Cheese
This recipe for savoury custards with Tenderstem, cheese and basil is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in...
View ArticleTempura Tofu Veggie Burgers with Pesto
This recipe for Tempura Tofu Veggie Burgers with Coriander Pesto originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Silken Tofu Ceviche...
View ArticleChoux Pastry Fritters with Gruyère & Tomato
This recipe for Choux Pastry Fritters with Gruyère & Tomato originally appeared on the website Great British Chefs, as part of a campaign for Gruyère cheese. My recipes for Gruyère Cheeseboard with...
View ArticleSilken Tofu Aioli with Winter Vegetables
This recipe for Silken Tofu Aioli with Winter Vegetables originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Tempura Tofu Veggie Burgers...
View ArticleSilken Tofu Ceviche with Mango & Samphire
This recipe for Silken Tofu Ceviche with Mango & Samphire originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Tempura Tofu Veggie...
View ArticleHealthy, Baked Jalapeño Poppers with Chipotle
These healthy, baked jalapeño poppers are a nutritious alternative to the traditionally deep-fried treat. Jalapeño poppers do not have a long culinary history over here in Europe but nonetheless, I do...
View ArticleWhole Grain Pot Stickers with Tofu & Mushrooms
When Cauldron asked me to come up with a Chinese tofu recipe in celebration of Chinese New Year, my thoughts turned to pot stickers – Chinese-style dumplings – with a super tasty vegetarian filling....
View ArticleEating Herb Robert & Herb Robert Pesto
I first heard about the plant, herb robert, when I watched a very nerdy video about herbs and their medicinal uses. As a fully fledged food bore, this is how I spend my alone time. Watching talks given...
View ArticleBrown Rice Risotto with Blue Cheese & Chives
Despite the fact that chefs with no imagination insist on serving me risotto whenever I eat out, I still like it. What’s not to like? A hot, silky, brothy, creamy, cheesy bowl of comfort. With autumn...
View ArticleGruyère Caesar Salad with Marinated Mushrooms
This recipe for Gruyère Caesar Salad with Marinated Mushrooms originally appeared on the website Great British Chefs, as part of a campaign for Gruyère cheese. My recipes for Choux Pastry Fritters with...
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