Issue 35 of Dish Magazine, April - May 2011 Edition
Although traditionally made with Eggplants, Artichokes make a great variation on this Sicilian dish!
The colour of these vegetables make a great looking salad and the hint of mustard adds a zing to the dressing.
The sprouts in this wonderfully easy stir fry give a lovely nutty flavour and texture.
Baby beetroot are delicious and this recipe is so easy.
I cannot wait for spring for the foods associated with that season stand out in a world that demands produce all year round. The first asparagus of the season should be steamed and served with butter, but as the season progresses I like to add a few twists to the process. Inspired by a recipe in Paula Wolfert’s book A Slow Mediterranean, this is a rather different way of cooking asparagus. The thick spears are baked in olive oil in a baking paper case and develop an intensity of flavour,...