Ottolenghi's Black Pepper Tofu (Simplified Version)

Ottolenghi's Black Pepper Tofu (Simplified Version)

This is one of my favourite — indeed probably the only — way to prepare and consume tofu. Crispy, sticky, sweet & spicy. This recipe is from Ottolenghi’s masterpiece cookbook PLENTY, but as with most of the recipes in the book, it’s a bit ‘involved’. Homeboy uses THREE types of soya sauce in this recipe? Unnecessary I think. Here is my simplified version!

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Spicy Ginger-Pickled Kohlrabi

Spicy Ginger-Pickled Kohlrabi

Pickling is not only an art-form but it’s also a necessary skill to learn to prepare for the impending apocalypse. It won’t be long until we’re all living in doomsday shelters and I don’t know about you but I’ll be snacking on delicious crunchy, tangy preserved veggies.

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