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
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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3 weeks ago |
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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1 month ago |
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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1 month ago |
yahoo.com | Ravinder Bhogal
This fragrant and punchy roast poussin is inspired by the flavours of Thailand. If the weather permits, throw it on the barbecue and cook it in the seductive plumes of its smoke. Serve with steamed jasmine rice. Requires 2 hours chilling time.
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2 months ago |
theguardian.com | Ravinder Bhogal
Braising is a transformative and uncomplicated way of cooking. It’s particularly suited to cosier cooking during the frigid months, or for unflustered catering for a crowd. When simmered gently in flavourful liquids at a low temperature, even the toughest of meats and the hardiest vegetables and pulses are coaxed into yielding, delicious comfort food.
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