3 d. ago Meera Sodha’s vegan recipe for barbecue tempeh rice bowl with lime and sriracha sauce | The new vegan

This fresh spin on a traditional poké bowl borrows ideas from all over the worldThis recipe is too off-the-beaten-track from a traditional Hawaiian poké for me to call it such and live with myself, but it is loosely based around the idea of one. It starts with seasoned sushi rice (which I could eat just by itself) and is topped with a variety of fun things to munch on such as salt- and lime-seasoned cabbage, edamame beans and glazed pieces of barbecued tempeh, all bound together with a gentle but perky sriracha sauce. Like many of us today, it borrows ideas from all over the world and is, I think, all the more delicious for it. Continue reading...

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3 d. ago Meera Sodha’s recipe for barbecue tempeh rice bowl with lime and sriracha sauce | The new vegan

This fresh spin on a traditional poké bowl borrows ideas from all over the worldThis recipe is too off-the-beaten-track from a traditional Hawaiian poké for me to call it such and live with myself, but it is loosely based around the idea of one. It starts with seasoned sushi rice (which I could eat just by itself) and is topped with a variety of fun things to munch on such as salt- and lime-seasoned cabbage, edamame beans and glazed pieces of barbecued tempeh, all bound together with a gentle but perky sriracha sauce. Like many of us today, it borrows ideas from all over the world and is, I think, all the more delicious for it. Continue reading...

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1 week ago Meera Sodha’s recipe for courgette and mint pilau with salted pistachio yoghurt | Meera Sodha recipes

Spiced fried seasonal vegetables folded through basmati rice and served with a nutty, raita-style dressingMy mother’s greatest fears are an empty fridge and underfed family and friends. That’s why there’s always a glut of fresh produce in the kitchen, both hers and mine – like mother, like daughter. At this time of year, that means courgettes, and the usual way I dispatch them is in a shaak (dry curry) or a pilau. Today’s dish is a combination of the two: spiced fried courgettes, just shy of melted, tossed through rice with fresh herbs and served with a fancy salted pistachio yoghurt masquerading as a raita. Continue reading...

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1 week ago Grilled spiced corn and Keralan coconut aubergines: Andrew Clarke’s Indian

A twin homage to Goa and Kerala, with authentic local spice blends and barbecued vegetables as the star turnVegetables take centre stage at our restaurant, Acme Fire Cult, be they grilled, smoked or coal-roasted in dying embers until they’re rich with sweetness and char. Fire transforms vegetables in a way that no conventional kitchen can, and that approach has followed me on my travels throughout India, where cooking over coals is embedded in everyday life, from roadside tandoors to beachside grills. The bold, spice-laden food of Goa and Kerala in particular have shaped my cooking, and today’s dishes, both inspired by fire and spice, are veg-forward barbecue dishes with roots in tradition and flavour, only turned way up. Continue reading...

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3 w. ago Two easy BBQ recipes with perfect wine pairings – from a cricket legend turned grill master

Matthew Hoggard shares two flavour-packed barbecue recipes – sticky soy chicken thighs and BBQ-glazed halloumi flatbreads – plus affordable wine matches to serve with them

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3 w. ago Three barbecue recipes perfect for this weekend's 26°C weather

Alexander James, of All In A Box, shares his favourite springtime recipes

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3 w. ago Meera Sodha’s recipe for chocolate, mascarpone and cherry cake | Meera Sodha recipes

A big show-off cake made for celebrations and indulgenceThis cake is dedicated to two Charlies: Charlie McCormick, whom I follow on Instagram for photos of the beautiful dahlias he grows, as well as for his extravagant Christmas tree-decorating, his pet corgis and his outrageously proportioned homemade cakes (a ratio of 1:1 cream to cake), which inspired this one. The other Charlie is my daughter’s sweet little friend who turned eight recently and, in need of a cake, asked if this could be his birthday cake. To the two Charlies! Continue reading...

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3 w. ago Mango salad and crispy fritters: Melissa Hemsley’s recipes for Filipino barbecue sides

A sparkling grilled aubergine, mango and tomato salad, plus crisp sweet potato fritters with a moreish dipping vinegarMy mum is from Manila in the Philippines, but has spent more of her life in the UK. When I’m sad, stressed or out of sorts, it’s my mum’s Filipino food that I crave. As a whole, Filipino food has sometimes unfairly had a reputation for being overly sweet, overly meaty and deep-fried, but with more than 7,000 islands rich in culinary traditions, there are, of course, thousands of dishes to enjoy. Bringing it back to the UK, though, when we dust off the barbecue, picnic blankets and cool bags, there’s nothing better than incorporating these sweet, sour, spicy and salty flavours for parties (or fiestas as they’re called in the Philippines). And if you’re after a sweet, refreshing treat, look out for ube ice-cream, which is gaining popularity in UK. Ube is a sweet purple yam native to the Philippines. Continue reading...

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