Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
1. Preheat the oven to 350°F.
Consider this recipe a base from which you can build your own signature kimchi, adjusting the vegetables as you see fit.
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
This is one of the more versatile condiments to have on hand.
Serve with pita or bread for dipping.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.