While we’re still in autumn, and hopefully while the weather is still good enough to light a barbecue, give this a go. The juicy lamb kebabs with herby, spicy chimichurri salsa are fabulous with the smoky hummus. All you need on the side is a leafy salad and some warmed flatbreads. Continue reading
If you haven’t come across gochujang before, I urge you to get your sticky mitts on a tub of this fabulous Korean chilli paste. Traditionally gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste and ageing the mixture under the sun. ‘Ooh yum’ I hear you mutter sarcastically, but trust me, it tastes amazing. Continue reading
It’s hard to beat fresh sweetcorn, just picked and thrown straight into a pot of already simmering water, so the sugars don’t have time to turn into starches. Continue reading