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31 recipes tagged Vegan · page 1 of 2
Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.
Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.
Vegetable Stock
A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.
Spaghetti Aglio e Olio
Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.
Smashed Cucumber Salad
Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Salted Tomato Salad
Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Roasted Cauliflower with Tahini
Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.
Raspberry Sorbet
Sieved raspberry puree frozen with a measured sugar syrup and beaten every forty-five minutes, which is what keeps it scoopable.
Quick Salted Cucumbers
Small cucumbers held a day or two in a dill and garlic brine, salted right through but still raw and crunchy.
Quick Pickled Red Onions
Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.
Lemony Chickpea and Herb Salad
Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.
Kvass
A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.
Kissel
Fruit cooked with sugar and thickened with potato starch, served thin enough to drink or thick enough to eat with a spoon.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
Garam Masala
Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Braised White Beans with Sage
Dried beans soaked in salted water and held at a bare simmer, so the skins stay whole and the liquor turns silky.
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.
Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
Fried Plantain
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise at the edges and the middle goes to custard.
Sourdough Boule
A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.