Soba Noodles With Ginger Broth and Crunchy Ginger

FOR THE TOPPINGS: 6 tablespoons/90 milliliters olive oil 1 1/2 teaspoons red-pepper (chilli) flakes 1/2 teaspoon sweet paprika 1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons) 1 shallot, peeled and finely chopped 1/4 cup/20 grams panko bread crumbs 1 tablespoon white and black sesame seeds Kosher salt FOR… Continue reading Soba Noodles With Ginger Broth and Crunchy Ginger

Grilled Broccoli and Lemon With Chile and Garlic

Salt 2 small or medium broccoli with stalks (about 1 1/2 pounds/700 grams) 7 tablespoons/103 milliliters olive oil, plus more for grilling 1 large fresno chile, thinly sliced at an angle, seeds and all 6 garlic cloves, thinly sliced lengthways 5 to 6 anchovies packed in oil, drained 1 large lemon, cut into 8 thin… Continue reading Grilled Broccoli and Lemon With Chile and Garlic

Quick Chile Sauce

9 Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped 1 1/4 teaspoons kosher salt 3 ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped 3 tablespoons white wine vinegar, apple cider vinegar or other light vinegar 1/4 cup/60… Continue reading Quick Chile Sauce

Double Lemon Chicken

FOR THE CHICKEN: 2 medium egg whites (About 2 ounces/60 grams) 2 tablespoons soy sauce 2 tablespoons cornstarch (cornflour) Salt and black pepper 4 large boneless, skinless chicken breasts 1/3 cup/80 milliliters neutral oil, such as sunflower oil 1 spring onion, trimmed and finely sliced at an angle 1 tablespoon (about 5 grams) roughly chopped… Continue reading Double Lemon Chicken

Pasta With White Beans, Arugula Pesto, and Halloumi

FOR THE PASTA: 1/3 cup/75 milliliters olive oil 6 garlic cloves, peeled and thinly sliced 1 medium green serrano chile, stemmed and halved lengthwise 1 tablespoon fresh thyme leaves, chopped 2 (15.5-ounce/400-gram) cans cannellini beans, drained and rinsed 3 cups (about 9 ounces/250 grams) short, twirled pasta, preferably gemelli or trofie pasta 3 cups/700 milliliters… Continue reading Pasta With White Beans, Arugula Pesto, and Halloumi

Turmeric Fried Eggs With Tamarind and Pickled Shallots

FOR THE PICKLED SHALLOTS: 1 shallot, peeled and sliced into thin rounds 2 teaspoons fresh lime juice Kosher salt FOR THE TAMARIND DRESSING: 1 1/2 tablespoons/30 grams tamarind concentrate 1 tablespoon fresh lime juice 2 teaspoons light brown sugar 1 teaspoon fish sauce 2 tablespoons roughly chopped fresh cilantro (coriander) FOR THE SPINACH AND EGGS:… Continue reading Turmeric Fried Eggs With Tamarind and Pickled Shallots

Soba Noodles With Ginger Broth and Crunchy Ginger

FOR THE TOPPINGS: 6 tablespoons/90 milliliters olive oil 1 1/2 teaspoons red-pepper (chilli) flakes 1/2 teaspoon sweet paprika 1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons) 1 shallot, peeled and finely chopped 1/4 cup/20 grams panko bread crumbs 1 tablespoon white and black sesame seeds Kosher salt FOR… Continue reading Soba Noodles With Ginger Broth and Crunchy Ginger

Roasted Asparagus With Buttered Almonds, Capers and Dill

1 1/3 pounds/600 grams asparagus, woody ends trimmed 3 tablespoons olive oil Salt and black pepper 2 tablespoons/30 grams unsalted butter Scant 1/4 cup/20 grams sliced (flaked) almonds 3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper) 1/4 to 1/2 cup/5 to 10 grams roughly chopped dill Heat oven to 425 degrees… Continue reading Roasted Asparagus With Buttered Almonds, Capers and Dill

Cauliflower, Grape, and Cheddar Salad

1 large head cauliflower broken into bite sized florets 6 tablespoons sunflower or other light oil 2 tablespoons sherry vinegar 1 teaspoon dijon mustard 1/2 teaspoon honey 1/4 cup raisins 1/3 cup hazelnuts, toasted and roughly crushed 2/3 cup seedless red grapes, halved 3 oz aged Cheddar cheese, coarsely crumbled 2/3 cup flat leaf parsley… Continue reading Cauliflower, Grape, and Cheddar Salad

Rosemary, Olive Oil, and Orange Cake

FOR THE CRYSTALLIZED ROSEMARY: 10 small rosemary sprigs, no more than 1 inch/3 centimeters each in size (see note) 1 egg white, lightly whisked 2 teaspoons granulated or superfine sugar (caster sugar) FOR THE CAKE: About 2 tablespoons/30 grams unsalted butter, softened, for greasing the pan 2 cups/240 grams all-purpose flour (plain flour), more to… Continue reading Rosemary, Olive Oil, and Orange Cake

Roast Chicken and Rice Salad with Shiso

1 organic or free-range chicken, weighing about 3 1/4 pounds (or about 1 1/2 pounds boneless, skinless chicken meat, and about 4 1/2 cups cooked and shredded) 4 1/2 tablespoons olive oil 1 heaping cup basmati rice 1/3 cup wild rice 1/3 scant cup brown rice 1 medium yellow onion, thinly sliced 6 green onions,… Continue reading Roast Chicken and Rice Salad with Shiso

Na’ama’s Fattoush

scant 1 cup /200 g Greek yogurt and 3/4 cup plus 2 tbsp/200 ml whole milk, OR 1 2/3 cups/400 ml buttermilk (replacing both yogurt and milk) 2 large stale Turkish flatbread or naan (9 oz/250 g in total) 3 large tomatoes (13 oz/ 380 g in total), cut into 2/3-inch/1.5 cm dice 3 oz/100… Continue reading Na’ama’s Fattoush

Mee Goreng

2 tbsp peanut oil 1/2 onion, diced 8 oz firm tofu, cut into 3/8-inch-thick strips 4 oz green beans, trimmed and cut in half at an angle 4 oz choi sum (or bok choy), cut into large chunks (both leaves and stalks) 11 oz fresh egg noodles 1 1/2 tsp ground coriander 1 tsp ground… Continue reading Mee Goreng

Winter Slaw

6 tablespoons lime juice 1 lemongrass stalk, chopped into small pieces 3 tbsp maple syrup 2 tbsp toasted sesame oil 1 tsp soy sauce 1/4 tsp chile flakes 4 tbsp light olive oil or sunflower oil 1 1/4 cups macadamia nuts 2 tsp butter 2 tbsp sugar 1/2 tsp salt 1/2 tsp chile flakes 7… Continue reading Winter Slaw

Shakshuka

1/2 tsp cumin seeds 3/4 cup light olive oil or vegetable oil 2 large onions, sliced 2 red bell peppers, cut into 3/4-inch strips 2 yellow bell peppers, cut into 3/4-inch strips 4 tsp muscovado sugar 2 bay leaves 6 thyme sprigs, leaves picked and chopped 2 tbsp chopped parsley 2 tbsp chopped cilantro, plus… Continue reading Shakshuka

Roasted Butternut Squash with Lime and Chilies

2 limes Maldon sea salt 4 tablespoons olive oil 1 medium butternut squash (about 2 lbs) 2 tbsp cardamom pods 1 tsp ground allspice 1/2 cup Greek yogurt 2 1/2 tbsp tahini 1 tbsp lime juice 1 green chile, thinly sliced 2/3 cup picked cilantro Preheat the oven to 400°F. Trim off the limes’ tops… Continue reading Roasted Butternut Squash with Lime and Chilies

Sweet Potato Wedges with Lemongrass Dipping Sauce

3 medium sweet potatoes (about 2 lbs total) 4 tbsp olive oil 1 1/2 tsp ground coriander 3/4 tsp fine sea salt 1 fresh red chile, finely diced 1 cup cilantro, leaves picked Dipping sauce 1/2 lemongrass stalk 3/4 cup creme fraiche grated zest and juice of 2 limes 1 inch fresh ginger, peeled and… Continue reading Sweet Potato Wedges with Lemongrass Dipping Sauce

Cucumber and Poppyseed Salad

6 small cucumbers (about 1 lb / 500 g) 2 mild red chiles, thinly sliced 3 tbsp coarsely chopped cilantro 4 tbsp / 60 ml white wine vinegar or rice vinegar 1/2 cup / 120 ml sunflower oil 2 tbsp poppy seeds 2 tbsp superfine sugar salt and freshly ground black pepper Chop off and… Continue reading Cucumber and Poppyseed Salad

Cucumber Salad with Garlic and Ginger

Dressing 3 tbsp rice wine vinegar 2 tsp sugar 2 tbsp sunflower oil 2 tsp toasted sesame oil 1 small red onion, very thinly sliced 1 1/2 inches fresh ginger, peeled and sliced 1 tsp Maldon sea salt 2 large garlic cloves, peeled 4 small (or 8 mini) cucumbers (1 1/4 lbs), peeled 1 tbsp… Continue reading Cucumber Salad with Garlic and Ginger