A mixture of aromatic (and generally expensive) spices that according to the ancient Ayurvedic system of medicine are meant to heat the body. This is the only spice mixture that I ask you to make at home and keep in storage. Its aroma is unsurpassed if mixed and ground at home in small quantities. Also, it will not contain cheap “filler” spices, such as coriander seeds, as many commercial mixtures do. I do keep the store-bought mixture in my cupboard as well for use in certain dishes that require less perfume. My recipes will tell you which one to use.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.