I love mixing textures of cooked and raw vegetables in salads. In this case, soft wilted spinach with shaved fennel and apple that add sweetness and crunch, while the pistachio butter adds nutty creaminess. I also throw a few crushed, deeply toasted fennel seeds in to add a bit more interest.
This squash is cooked whole, with slits cut into it so all the flavor can permeate through. It’s served with a simple burned garlic rice. Sometimes all we want is something hearty with veg, and that is exactly what this is
I don’t have a restaurant, but if I did, this would be on my “specials” board because it’s delicious and I’d want you to try it. This is a rogue version of the Korean braised tofu called dubu jorim. The rogue ingredient is pear, which adds lovely body and a sweetness to the dish. This dish goes well with steamed broccoli and rice.
Butternut squash and lentils are a perfect combo for a cool fall day. This recipe is comfort food all the way - it’s full of flavor and has a satisfying crunch. Lentils, pumpkin seeds, and butternut squash are great for the gut. All the spices in this dish boost our immunity, too.
This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread either!
The trick to these spiced skewers is to cook the aubergine and tomato separately, as they have different cooking times. In edible terms, there is little worse than undercooked aubergine – be sure to get them cooking first so they have a head start.
Ingredients
Israeli couscous may be Israeli, but it’s definitely not couscous. Couscous is ground semolina (crucially without being mixed with either egg or water) rubbed together with wet hands until tiny granules form and are then dried. Israeli couscous, on the other hand, is tiny balls (about the size of larger peppercorns) of true pasta made from both wheat flour and semolina then toasted.
Recipe introduction by Sally Swift for our Weeknight Kitchen newsletter. Sign up to get wonderful new recipes direct to your inbox every Wednesday.
This is half way between a dahl and a curry, where a few tins of regular sweetcorn are transformed into something fragrant and special by the help of the spices from the back of your cupboard. I’ve suggested using a stick blender to give your corn a nice creamy texture, but if you don’t have one, don’t worry, just mash some of the corn by hand using a potato masher instead.