Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.
With its warm spicy flavours and sunset hues, this is a soulful curry that comes together quickly.
This simple pasta traybake makes easy work of dinner with some baby shells, chickpeas, honey, yoghurt and rose harissa.
This elegant omelette served with crinkle-cut potato chips and thinly sliced chives captures the heart of hospitality.
This noodle dish has become a staple in Thai restaurants around the world, much like pad Thai, and it’s also a very popular street food.
I haven’t included it in the recipe, but if you wanted to serve this with a big scoop of ice-cream I wouldn’t hold it against you.
A bit like French toast, this thick slab of cheesy, eggy, toasty deliciousness would make a perfect brunch or lunch. You can even cook it on the barbecue.
When a craving for filled Turkish flatbread strikes, this cheeky shortcut will allow you to get them on the table in a flash.
Give eggplants the spicy, saucy treatment with this easy vegetarian salad.