Ravinder Bhogal
Cook. Journalist. @Jikonilondon Columnist @Ftweekend @guardianfeast Contributing Ed @bazaaruk Comfort & Joy: Irresistible Pleasures from a Vegetarian Kitchen
Articles
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1 week 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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1 month 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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1 month 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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2 months 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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2 months 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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