Food for the soul: Amit Tewari delivers burgers with a conscience

Owner of Soul Burger Amit Tewari isn’t one to preach but hopes to see a world where animals would no longer be killed for food, and hopes to popularise plant-based food, especially among committed meat eaters, with a completely new menu. “The goal for me is to have someone who loves a medium rare steak come in, have our burger, and say that’s really good,” he said. … Continue reading Food for the soul: Amit Tewari delivers burgers with a conscience

Japanese deep fried pork "Tonkatsu"

In the pantry: Panko

Panko is a Japanese-style breadcrumb made usually with white bread that has been processed into flakes and then dried. If the panko is looking a little tan, it just means a whole loaf of bread – crust included – has been processed. It can be used for any kind of deep-frying, giving any dish a light, airy, and crispy texture. These days it is also … Continue reading In the pantry: Panko

A recipe by Tom Walton

Recipe: Harissa roasted baby carrots with almonds, fennel, radish, yoghurt and mint

The Bucket List’s executive chef Tom Walton’s harissa roasted baby carrots recipe will no doubt be one that you’ll want to add to your existing salad recipe collection. This salad is the food I love to eat and share. Beautiful vegetables prepared with restraint and integrity. The flavours of this dish are inspired by the Middle East, a cuisine that has influenced and inspired me … Continue reading Recipe: Harissa roasted baby carrots with almonds, fennel, radish, yoghurt and mint

Recipe: Zucchini fritters with spiced labneh and zucchini noodle salad

Three Blue Duck’s chef and 2012 MasterChef winner Andy Allen shows how easy it is to make your own labneh, and how well it can complement this zucchini fritters recipe best eaten for brunch, lunch, or even dinner. Serves 4 FRITTERS 100g self raising flour 1 egg 100ml cream 50ml cold water 3 handfuls of All-Bran Wheat Flakes 1 garlic clove 1 long red chilli, … Continue reading Recipe: Zucchini fritters with spiced labneh and zucchini noodle salad

Recipe: Roast chestnut and puy lentil soup

Just in time for winter, former MasterChef contestant Emma Dean has given us a recipe that adds the word ‘hearty’ to this vegetable soup. 200g chestnuts (shell on) 1 large red onion, finely diced 4 cloves garlic, peeled and finely chopped 1 carrot, finely sliced 1 stick celery, finely sliced ½ leek, finely sliced 3 sage leaves 1 sprig thyme 1 sprig rosemary 80g free … Continue reading Recipe: Roast chestnut and puy lentil soup