Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child’s sensitivity towards extremes of sweet, sour and bitter
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
I have to admit that I can’t take a whole fig and eat it on its own as I would a peach or mango. It’s
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make,
I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than
Like all rice, black rice is great at absorbing flavours, but it’s just as happy to act as a satiny bed for a poached egg,
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes – that’s because it has the ability to round
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
I’ve been accused of having very long ingredient lists, and I guess there’s some truth in that.
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