Category: Basics, sauces and ingredients
Faux Tempeh
This version won’t have the earthy umami of real fermented tempeh. Bicarbonate helps break down structure slightly and gives a firmer set. Great option if
Lebanese Seven Spice mix
Lebanese Seven Spice Mix — known as "baharat" in some regions — is deeply aromatic and warm, often used in kibbeh, kofta, stews, and rice
Chard
Chard Chard is sold in bunches and 500g is a lot of chard. While not expensive, I needed ideas to use it – fast, as
Moroccan spice blend
Suggested Use: Toss vegetables (e.g., carrots, courgette, sweet potato, pepper, chickpeas) in olive oil and 1–2 tbsp of the spice mix before roasting. Add to
Ground Elder
Ground Elder Ground elder (Aegopodium podagraria) is a common and often unwelcome garden weed—but for foragers, it’s a highly underrated edible green with a long
Dryad’s saddle
Dryad’s Saddle Dryad’s Saddle (Polyporus squamosus) is an edible wild mushroom with a mild, slightly cucumbery scent and firm texture. It’s best harvested young and
Garlic butter
Roasting the garlic is essential to get the flavour of garlic without being overpowering.Ideally roast the garlic bulbs while you are cooking baking something else
Herb butter (rosemary, oregano etc)
This is a template recipe that you can choose herbs that suit you. I often use rosemary or oregano flowers
