Rava Dosa with Sambar Whenever I go to London, there are a few places I just have to visit: Diwana’s, Tate Modern, Foyles and my parents. Unlike the majority of my London, Diwana Bhel Poori House has remained the same for the last thirty years – even in the face of HS2 that spelt the…
Baked Potatoes with Tonnato Sauce Spuds you will definitely like. Baked sweet and regular potatoes served with a creamy tonnato sauce and topped with a perfectly poached egg. Tonnato is an Italian sauce, from the Piedmontese region, that was originally served with veal. I much prefer this potato based surf & turf version to the…
Ajo Blanco When summer temperatures start pushing 40ºC there is nothing better than a chilled creamy ajo blanco soup. Unfortunately, this delicious soup doesn’t often find its way on to Menu del días, so you’re just gonna have to make it yourself – it’s well worth the effort. makes 1 litre 200g yesterday’s bread;…
Beetroot and Quinoa Salad with Dukkah After planting the seeds and waiting, what now seems like an age, my golden beetroot are large enough to pull up. So, along with some regular beetroots from the market, I opted for a roasted beetroot salad with quinoa – for some extra protein – and dukkah for the…
Turkish Eggs Turkish eggs or Çılbır (pronouned chil-bir) is now, by far and away and without a shadow of doubt, my most favourite way of preparing eggs. A perfectly poached egg lying on garlicky yoghurt, drizzled with nut brown chilli butter. Try it! For a plump poached egg, make sure your eggs are fresh and just…