1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt. 2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time. 3. To m…
1. Rinse the quinoa under running water using a fine sieve very well, then drain well. 2. Turn into a suitable saucepan and add the water. Bring to a bubble, then reduce the heat to low. Cover tightly and simmer for 15 minutes, or until …
1. Preheat the oven to 200°C. Toss the sweet potatoes and leeks in 2 T olive oil and season, arrange on a baking tray and roast for 30–40 minutes, or until crispy. 2. Toss the chickpeas in the remaining olive oil and harissa spice and…
1. Preheat the oven to 120°C and bring a large saucepan of salted water to the boil. 2. Cut a cross into the base of each Roma tomato and blanch in the salted water for 30 seconds, then refresh in ice-cold water. Peel each tomato, then …
1. Preheat the oil to 160°C, or bring to a medium-high heat. Check to see if the oil is ready for frying by dropping a tiny amount of pakora batter into the oil. If it bubbles and floats, it’s ready. 2. In a bowl, combine all the rema…
1. Soak the bread in the stock in a large bowl, then crumble finely. Whisk in the egg and Worcester sauce. Add the grated onion and mince, season and mix lightly. Shape into 6 fairly flat patties. 2. Sear the patties in the hot oil on bo…
1. Preheat the oven to 180°C. Heat the canola oil in a pan over a medium-high heat, then add the pork rashers and fry until slightly browned, about 10–12 minutes. 2. Meanwhile, combine all the ingredients for the seed sprinkle, spread…
Whisk the dressing ingredients well before adding to the sliced coleslaw. Add the peanuts just before serving and mix well. Cook’s notes: If you don’t have, can’t find or don’t like Kewpie mayo, simply substitute it with any crea…
1. Preheat the oven to 180°C. To make the dressing, blend all the ingredients until smooth, then chill until required. 2. Slice the beetroot hasselback-style by slicing them at ½ cm intervals, taking care not to sli…
1. Preheat the oil in a large pan over a medium heat. 2. To make the dressing, combine the sour cream, horseradish, lemon juice and salt. Chill until ready to serve. 3. Deep-fry the potatoes until crispy. If they are caramelising too …