You can’t really separate the Pole from the herring, it is a very loyal partnership. Herrings are plentiful in the Baltic Sea (the only species in the Baltic not threatened by overfishing are herring, sprat and mackerel) and very high in healthy omega-3 fats. My grandmother adored them and used to bring fresh herrings home from the market and salt them herself in a large bucket. These days, you can find lots of different types of herring: salted, or preserved in brine, oil or vinegar. In Poland, the best herrings you can buy are called matias, matjes or matiasy. They…
Author: Chef M
Kaye begged me to use halloumi as often as I could in this book, as she is slightly obsessed with the stuff. Is it the squeak or the salt, I wonder? Not just halloumi, this dish incorporates every one of her comfort foods. Pasta, avocado, and squeaky cheese. Food heaven. You will need a spiralizer.
This Mexican-inspired vegetarian meal is quick and well-balanced. Go easy on the oil and cheese if fat triggers your symptoms and omit the tomatoes if you have reflux. You can swap the spinach for bok choy or kale or add some ground meat for extra protein. Have half a quesadilla per sitting.
A very easy summer dish with fresh juicy tomatoes, garlic, and kale. The finishing touch is a topping of crispy bread crumbs and Parmesan. Use any kale here, but if you think it might be too tough to soften with a quick massage, you can always cook the kale in the last few minutes of cooking the pasta. Serve with a salad, maybe even a kale Caesar salad that shares some of the pasta ingredients.
These traditional Russian pancakes are properly made with buckwheat flour. At River Cottage, we love to make blinis but rarely have buckwheat, so we use a mix of rye and wheat flours. They are totally delicious.
Ben Benton is one of the greatest chefs I know. This is his recipe, and although he is not Keralan, he has a tremendous ability to get under the skin of the cuisine. He taught me that by chargrilling the cut sides of cabbage a whole new side of its personality is revealed: the layers within become sweet and tender. Then, tossed with lime and coconut, it becomes lively – a great side to eat with a spiced rice dish, or with crab or shrimp.
Runner beans and tomatoes are a pretty classic summer match. Roasting cherry tomatoes and blanched beans at the same time is one way of pairing the two ingredients; dousing the beans with a garlic-infused tomato sauce is another. This takes the latter option a little further by embellishing the red sauce as if it were a puttanesca, with chilli, olives and capers. You won’t need to serve many (if any) things alongside this and whatever it’s partnered with, whether that’s pan-fried monkfish, cod, some gammon or a bacon chop. If you think bulk is required, though, consider a grain, potato…
Remember my story about the Crispy Crabless Cakes and how John and I ate the most delicious ones at Lakeside (Wynn Hotel) in Las Vegas? Well the inspo for this See Food Chowder is essentially the same. This restaurant was a full seafood restaurant that had an equally great vegan menu with plant-based versions of things you didn’t think you could ever find! And when I see food, more importantly anything that says the word vegan before it, I eat it! Then I recreate it, and now you lucky clams don’t even need to go there ’cause you get this…