This is my adaptation of a famous Buddhist dish “The original recipe calls for many obscure dried Chinese vegetables, but my version uses vegetables that are readily available. I like to add a little coriander, which Buddhists do not eat. Deeply satisfying, this casserole is suitable for both summer and winter. I prefer to cook […]

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Double-baked soufflés cooked in advance & re-baked for serving (Serves 6 ) 300ml (1/2 pint) milk 1 slice onion Pinch nutmeg 1 bay leaf 45g (1 1/2oz) butter 45g (1 1/2oz) plain flour 1 teaspoon grainy mustard 55g (2oz) mature cheddar cheese, grated 55g (2oz) hard goat’s cheese, grated 3 large eggs, separated 200ml (1/3 […]

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What you need… 2 cups Pistachios (soaked in water for 4 hours then drained) 1 cup Extra Virgin Olive Oil 1 cup Basil 5 Garlic cloves 1 tsp Salt (Himalayan if you have it) What to do… Place the basil, garlic, olive oil and salt in a high-power blender and process until dark green in […]

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Live a Little of Lime Wood at Home… To make the pasta 200g pasta flour 9 egg yolks (free range, organic are best) • Tip flour onto your work surface, making a well in the centre • Add your eggs to the well • Pop the yolks and begin to gently incorporate the flour from […]

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