A simple but full-flavoured dish to wake up the taste buds, with sweet-sharp citrus and a punchy dressing that’s hot, sour, salty and sweet all at the same time. Grapefruit can also be used in this salad instead of blood oranges. Hold on to the recipe for the Thai nam jim dressing here – it’s good for spooning over roast or griddled fish as well. Source link
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside. Source link
Make the salsa verde by putting 10 anchovy fillets, 15 basil leaves, 15 mint leaves, the leaves from a small bunch of flat-leaf parsley, ¼ tbsp Dijon mustard, 1 chopped garlic clove and 1 tbsp capers (rinsed) in a food processor. Pulse-mix, adding the lemony olive oil as you do so (while holding back the lemon slices). Scrape into a bowl. Source link
This smooth bowlful is accompanied by elevated cheese on toast starring thyme leaves and a drizzle of honey Source link
Wedges of orange are roasted alongside the bird, which is basted with honey, orange juice and hot sauce Source link
Oily mackerel gives this pie deep umami richness, while saffron adds vibrant colour and an earthy warmth Source link
This classic side dish of cauliflower cheese is beefed up into a main with the addition of squash Source link
Often, it is simplicity of Iranian stews like this that make them so very good: the few ingredients all leave their impression rather than getting lost in a more complex festival of flavours. All you have to do is take time to do the few things well – don’t rush the onion, don’t cook the rhubarb too long: let the gently sour pomegranate molasses and rhubarb sing. By all means, eat this with rice or flatbreads instead of cauliflower if you prefer. And if there’s any left over, it makes a fine breakfast, on toast. Recipe from Sour by Mark Diacono (Quadrille, £25). Order your copy from books.telegraph.co.uk Source link
The addition of crème fraîche keeps the poultry tender and gives a velvety richness to this dish Source link
A fiery twist on classic devilled eggs in which the yolks are mixed with mayonnaise, kimchi and gochujang chilli paste Source link
