Matzah ball soup
If there’s one dish that encapsulates Jewish cooking, it’s Matzah Ball Chicken Soup, transforming readily available ingredients into ambrosia. Hearty, schmaltzy and infinitely nourishing, it’s no accident, that it is chicken soup that people are prescribed for the soul and common cold alike. Though the matzah balls are traditionally a Passover addition, many families make […]
Gajar Makhani – Indian-style butter carrot
Curries are always better the next day, or even a few days afterwards. Most vegie curries, though, start to get mushy after a day or two – except this one. Carrots are the ideal density to last as long as you need them to, and soften just enough with heat to be perfectly al dente. […]
Parsley & Garlic (PG) paste pasta
You can use whatever pasta you have to hand – but I find that loopy long strands work best with a loose sauce like this. Build on the base with whatever you have to hand – whether that’s chilli flakes for a bit of heat, or the zest and juice of lemon from the garden. […]
Prawn, macadamia & asparagus stir-fry
What I love most about this stir-fry is how quickly everything comes together. By the time you’ve rinsed your jasmine rice and got it cooking away, the prawns will have ‘velveted’ (a technique that brings the bounce factor to everything from seafood to sizzling beef ), and the rest of the ingredients will be ready […]
Eggplant kharcho with Georgian gremolata
Kharcho (like a sneeze!) is Georgia’s answer to congee, a gloriously gloopy, soupy mix of rice and broth that usually has a lamb or beef base. I’ve turned it totally plant-based by using one of nature’s meatiest veg: eggplant. You could stir any left-over wet-fried mushrooms through instead, or as well as. Layered with cooked, […]
Lentil pasta
In Italy, lentils are served on new year’s eve to symbolise prosperity, thanks to their round, coin-like shape. Pasta e Lenticchie, or lentil pasta (not to be confused with pasta made of lentil flour!) is a delicious, hearty, option that’s also very cost-effective, as lentils are a rich source of plant-based protein. I’ve used rotelle […]
Thyme, Cream & Olive Oil Pizzacia
I’m calling it a pizzacia because the dough is a bit of an in-between, and the topping is focaccia-ey. Whatever you want to call it, make it… it's deeeelish!
Saffron orzo with charred deli artichokes
Some dishes are family heirlooms, others happy accidents, while some are simply divine inspiration. This one is the latter. And when I say ‘divine’, I truly mean it. Saffron and globe artichoke are two of Greece's (many!) gastronomic gifts to the world. If you’re to believe Greek mythology, it’s Zeus himself we have to thank […]
Beetroot & tears pasta
There’s something very borsch-y about this pasta. Think of it as half-dip, half-pasta sauce… a beetroot pesto, with a spike of (optional but very invigorating) vodka for funk. Use whatever soft nuts you have in the pantry (incidentally, if you still have any nuts left in the pantry, put them in the fridge/freezer – they’ll […]
Veg scrap soup with leftover bread dumplings
You know how I keep telling you to save your veg scraps in the freezer? Here’s what to do with them! Everything from root vegetable peelings, to odds and ends you couldn’t grate without losing a fingertip (ie. carrot and parsnip nubs), celery bases, fennel stalks, leeks tops, onion and garlic skins, ginger stubs, denuded […]
