Browsing: CURATE

FOOD FEATURES Resistant Starch

We used to throw away cooked pasta if we cooked too much. Now we turn it into another dish foregoing the belief that only freshly cooked pasta makes a good meal. Cooked pasta which is left to cool, popped in the fridge and eaten the next day is a good source of resistant starch which helps to make your gut healthy. You can also play a delicious part in reducing food waste!

FOOD FEATURES Fregola or Fregula

Fregola or fregula is a Sardinian pasta grain made from wheat and is similar to middle-eastern couscous. It is cooked by boiling it in water in exactly the same way as any other pasta and takes about the same time to cook – 10-12 minutes – even though it is made of tiny grains.

APPETISERS

Three Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.

BAKING

A no-knead, no overnight wait bread which you can make with white flour or wheatflour. This easier, faster recipe from Jenny Jones makes an amazing bakery-style loaf with a golden crispy crust. Anyone can make this foolproof bread, even if have never baked bread before.

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