Courgette, lemon zest and pine nut farfalle salad
Although the great debate of who really invented pasta still reigns on, one cannot deny that the Italians have indeed perfected the use of pasta....
Chermoula aubergine with bulgar and yoghurt
Bulgar was generally rural peoples’ food in the Middle East, while rice was for affluent city folk. However bulgar or cracked wheat was a staple...
Pappardelle With Cauliflower and Gorgonzola
Brassicas, especially cauliflower and broccoli, work exceptionally well together with pasta. In this quick and easy vegetarian pasta dish, inspired from our cookbook of the...
Burmese Chicken Salad
Located at the crossroads between China, India, and Southeast Asia, Burma has developed a rich, complex cuisine of flavour combinations. Naomi Duguid has captured the...
Fried Zucchini Blossoms
Zucchini (baby-marrow, courgette) are incredibly versatile vegetables, and very easy to grow. They can be simply sliced and boiled, then served in a variety of...