Autumn Reigns: So bring on the Rebollones Fungi are worlds apart from other plant matter. Unlike other earth dwellers, they contain no chlorophyll and therefore have no means of directly harvesting energy from the sun – they have to look elsewhere. They harness their energy from other organisms – either living or decaying (1/2). Rebollones…
Instead of carving your pumpkin into scary heads this year, why not scoop out the flesh and make this treat for Halloween – or any other day for that matter. Serves 2 spice paste 2 plump lemongrass stalks 5 garlic cloves 2cm knob of fresh turmeric (or 1½ tsp dried) thumb-sized piece of fresh ginger…
Eat like an Egyptian Egypt is a magical place and I have been lucky enough to spend some time living in Cairo. I have fond memories of the of the early morning bustle around ful vendors on street corners. It still seems a little excessive as a breakfast; so nowadays I make it for lunch.…
Look no meat: a delicious, moist, bean burger. This one was served with some horseradish leaves (from my balcony), homemade mayo, honeyed and grilled feta – with all the trimmings… Makes 5 50g broad beans 400g black beans; cooked* 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp pimenton dulce 1 tsp dried oregano…
What to do with tomatoes: 2ª parte In summer, there is nothing that refreshes like this delicious gazpacho andaluz. In this version I have added the tomato’s natural bedfellow: watermelon. 1kg ripe tomatoes 500g watermelon flesh 1 Kirby cucumber – the prickly one. 2 cloves garlic 1 Italian green pepper 1 red pepper 3 tbsp…