Recipes

(17 oz / 2 cups) water 14 fl oz/ 1½ cups coconut milk 1½ oz/¼ cup dried red lentils 20 g roughly chopped, loosely packed fresh cilantro (leaves and tender stems) 4-oz/113-g block feta cheese 60 ml Dijon mustard 60 ml apple cider vinegar 75 ml olive oil 90 ml honey 960 ml chicken or beef stock Fine sea salt Flaky sea salt Handful of chopped cilantro leaves and tender stems Homemade Pita Chips Honey Mustard Dressing Kosher salt and freshly ground black pepper Mint leaves Parmesan flakes Polenta Provencal herbs Scant cup Super Bread (see page 148) Toasted sesame oil and hot sauce a good glug of olive oil arugula aubergine eggplant, avocado bacon bay leaf big bunch of basil big handful of spinach black beluga lentils or French green lentils bunches scallion canned corn kernels canola oil or other neutral oil capers carrot cherry tomatoes chopped dill chopped fresh parsley leaves and tender stems chopped parsley chopped peanuts chopped romaine lettuce cider vinegar cod loins cooked wheat berries coriander courgette crushed red pepper flakes cumin cumin seeds drained capers edible flowers extra virgin olive oil finely sliced chives fresh basil, chopped fresh spriggy, leafy herbs such as parsley, cilantro, dill, and or mint. freshly ground black pepper garam masala garlic garlic clove garlic cloves garlic powder or 3 cloves of garlic, finely chopped ghee golden raisins good-quality yellow curry spice mix grated fresh ginger ground cardamom ground coriander handful of chopped kale handful of frozen or fresh peas high-quality balsamic vinegar kettle-cooked potato chips kimchi kosher salt kraft paper (paper bag) or newsprint large eggs leeks lemon juice lemon wedges lemons meaty lamb shanks medium head Romanesco milk mixed dried fruit mushrooms of black pepper to taste olive oil or 2 medium zucchini or 60 grams walnut pieces or almonds or 60–90 grams parmesan oregano packed basil leaves pasta peanut butter pepper piece fresh ginger pomegranate seeds potato pure maple syrup raw sunflower seeds raw walnuts red bell pepper, red or white wine vinegar rolled oats salt salt and pepper to taste seeds and/or raw nuts shallot shredded carrot skin-on or blanched hazelnuts small Meyer lemon small broccoli florets small red onions small shallot softbalI - size beets squeeze of lime sumac sweet onion powder toasted sesame oil tomato paste unsalted butter unsweetened coconut flakes veal liver vegetable oil water white grapefruit white wine vinegar yellow onion