This is the kind of salad that we eat when we want to be healthy but not puritan. You can eat a bowl on its own or serve it as a side dish with a piece of grilled fish (we take a few fillets of fresh plaice, dip them in seasoned flour and fry on both sides in butter or olive oil). To make an easy middle-eastern version sprinkle the sweet potato with cumin or coriander seeds before you add the olive oil. Then cook any grain – couscous, fregola or even pearl barley are good – and toss with the warm sweet potato and chorizo salad when it comes out of the oven.
A fresh salad made from simple ingredients – one to make to use up the last few carrots in the bag and any oranges you have on the kitchen counter that are on the turn.
Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
Kefir is a grain that you ferment in either milk or water (that’s why people talk about milk kefir or water kefir). We regularly have a jar of milk kefir on the go in the gréatfood kitchen. It helps to maintain a healthy microbiome in your gut so that healthy bacteria can thrive. We swear by it because it gives you a flat wobbly tummy without having to diet. (Eat a few spoons of milk kefir after eating a pizza and the next day you won’t feel that your waist has tripled in size.)
We first found a version of this recipe in Clifford Wright’s classic text on Mediterranean food: ”A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean’.
Steve Sando of Rancho Gordo shows you how to soak dried beans and cook them the right way in this…
In China, food is viewed as medicine as well as nutrition. If your kidney energy is low and you are yang-deficient, eating a small portion of aduki beans with brown sugar and black sesame seeds each day until you feel better can help to raise it.
Galette de Bretagne are buckwheat crepes, traditionally made in Brittany in France. They are made from buckwheat flour and are usually served as a savoury dish and filled with ham and cheese or smoked fish.
Green curry paste makes any bean or vegetable taste good. Serves 4 (halves or doubles easily) Ingredients 1 tablespoon of…
Bulgar has a light texture and a nutty flavour and is most often found in Middle-Eastern cooking. Serve this salad as a starter, on its own or in a warmed pita bread or with grilled chicken or fish. Bulgar takes just ten minutes to cook so it’s definitely fast food and it is a good source of protein and fibre.