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Dish3 min de lecture
Blend for Better
There’s something so delicious and hearty about cooking with mushrooms. Maybe it’s the umami flavour they exude that’s a little earthy and very savoury. Or their distinctive aroma and mouthfeel that makes them so satisfying and versatile at the same
Dish10 min de lecture
Truly, Madly, Sweetly
I’ve used buttercup squash for this silky-smooth pie filling; it’s lovely and sweet so you don’t need to add too much sugar. The pie lasts three to four days in the fridge. PASTRY 250 grams plain flour large pinch salt 1 tablespoon icing sugar 125 gr
Dish6 min de lecture
Vegetables
Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch. 3 tablespoons olive oil 2 tablespoons maple syrup or runny honey 2 tablespoons