Ravinder Bhogal
Cook. Journalist. @Jikonilondon Columnist @Ftweekend @guardianfeast Contributing Ed @bazaaruk Comfort & Joy: Irresistible Pleasures from a Vegetarian Kitchen
Articles
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2 weeks ago |
theguardian.com | Ravinder Bhogal
When the thought of eating hot meals seems unbearable, chilled soups will help you beat the heat. Today’s ones are cooling, nourishing, hydrating and a little more fortifying than the usual chop-and-blitz raw soups such as gazpacho. As much as I love those, sometimes I want something I can get my teeth into; something with the satisfying chew of cold noodles, or a crunchy or herbaceous topping. These are perfect for dining al fresco, or to pour into jars and take along to a picnic.
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1 month ago |
theguardian.com | Ravinder Bhogal
My earliest memory of kitchen duties is sitting on a stool in our courtyard in Kenya with a sack of peas that was bigger than me. I spent hours coaxing them from their pods, munching as I went; the result was a red plastic bucket brimming with peas like gleaming green marbles. As with asparagus, they have a short season, so grab them while you can: throw them whole into salads, broths and curries, or grind them down and use their starchy goodness to make pestos, pancakes and fritters.
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2 months ago |
theguardian.com | Ravinder Bhogal
Before we start swooning over asparagus and jersey royals, let’s take a moment to appreciate the robust appeal of purple sprouting broccoli. Like its regular calabrese cousin, it’s packed full of nutrients, but the taste is nuttier and more complex, while the texture has a wonderful, satisfying bite. Steamed, boiled, stir-fried or roasted, PSB will stand up to all sorts of punchy flavours, from briny anchovies to bold Asian condiments.
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Mar 29, 2025 |
theguardian.com | Ravinder Bhogal
Coconut milk is always found front and centre in my pantry because it is a cornerstone of so much of my cooking. I buy it in bulk and rely on it to bring a voluptuous, fragrant, dairy-free creaminess to so many of my favourite dishes, from curries and dals to soups and rice dishes. It’s also indispensable for puddings for vegan friends, and for my sweet-toothed, lactose-intolerant husband.
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Mar 11, 2025 |
theguardian.com | Ravinder Bhogal
As well as condiments, legumes, rice and pasta, I always have dried fruit in my pantry. While they’re great to nibble on, mixed with toasted nuts and seeds for a moreish trail mix, at this time of year, when pickings are sparse, they bring a concentrated, jammy decadence to savoury and sweet things alike.
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RT @tablemannerspod: On the menu for @EmmaGrede this week - we’ve got a @cookinboots chicken & potatoes served with rice and greens (twice!…
RT @FTMag: ‘There are only so many rhubarb crumbles one can eat!’ For something new, try this rhubarb and goats’ cheese tart from @cookinbo…
RT @women_food_wifi: Always like seeing @cookinboots on #SaturdayKitchen @SaturdayKitchen Great hearing about how paneer was initially an I…
