Mushroom Chicharrón Tacos

Post: Tacos INGREDIENTS For the Pico de Gallo: 1 large beefsteak tomato, cored and cut into ¼-inch dice 1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice 2 jalapeños, stemmed and finely chopped (seeded if desired) ½ cup cilantro leaves, finely chopped 3 tablespoons fresh lime juice (from 1 to 2 limes) […]

Dandelion Pumpkin Pesto

Post: Guardian of the Dandelion Ingredients: 3/4 cup unsalted hulled (green) pumpkin seeds 3 garlic cloves, minced 1/4 cup freshly grated Parmesan 1 bunch dandelion greens (about 2 cups, loosely packed) 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Black pepper, to taste Method: Preheat the oven to 350°F. Pour […]

BBQ Jackfruit

Post: Jackfruit INGREDIENTS: 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*) 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder) […]


Post: Æbleskiver Servings: 30 pancakes. Author: Bronte Aurell INGREDIENTS 3 eggs separated 300 ml buttermilk 100 ml double cream 1 tsp vanilla extract 1 tbsp caster sugar ½ tsp salt 1 tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cardamom 250 g plain flour 1 medium lemon grated zest of, to taste […]

Vegan XO Relish

Post: XO INGREDIENTS: 28 g (1 oz) dried shiitake mushrooms 8 g (2 large pc) kombu 500 ml (2 cups) filtered water 10 g (14 no) dried chillies, seeded and roughly chopped 24 g (1 medium) shallot, minced 5 g (1 clove) garlic, minced 1 tbsp cold-pressed sesame oil 2 tsp tamari 1 tsp molasses […]

Champagne and Raspberry Posset

Post: Posset INGREDIENTS: 140g frozen raspberries , defrosted 2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!) 200ml double cream 4 tbsp golden caster sugar 2 tsp freeze-dried raspberry pieces shortbread biscuits , to serve METHOD: Put the raspberries and Champagne in a mini food processor or […]

Tomato Salad with Shaved Goat’s Cheese

Post: Food Heroes 2 INGREDIENTS TOMATO ESSENCE tomatoes 750g, ripe, roughly chopped onion 1/4, roughly chopped cucumber 1/4, roughly chopped celery 1/2 stick, roughly chopped garlic 1 small clove, chopped red pepper 1/4, roughly chopped fennel 1/4, roughly chopped sugar 1/4 tsp salt 1/4 tsp cayenne pepper a pinch GARNISH goat’s cheese 50g, rind removed […]

Funeral Cookies

Post: Funeral Food INGREDIENTS 1 cup flour 1/2 cup cornflour 1/4 teaspoon sea salt 2 teaspoons caraway seeds 180g unsalted butter, room temperature 1/2 cup icing sugar 1 teaspoon fresh rosemary, chopped finely extra cornflour for dusting biscuit stamp METHOD Mix together the flour, cornflour, salt and caraway seeds. In a separate bowl cream together […]

Toshikoshi soba noodles

Post: Year-End Noodles Servings: 2 INGREDIENTS: 3  cups  water  (720 ml) 1  piece  kombu (dried kelp) (4″ x 4” or 10 cm x 10 cm) 1  Tbsp  sake 2  Tbsp  mirin 2  Tbsp  soy sauce ¼ tsp  sea salt 7  oz  dried soba noodles (buckwheat noodles) (200 g) Toppings 2 Tbsp dried wakame seaweed (4 […]

Christmas Pavlova

Post: Xmas Extra INGREDIENTS For the pavlova 6 large free-range egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour For the filling 600ml/20fl oz double cream 1 tsp vanilla bean paste 50g/1¾oz icing sugar, sifted 200g/7oz strawberries, hulled and quartered 300g/10½oz raspberries 200g/7oz blueberries 50g/1¾oz pomegranate seeds a few mint leaves, […]