The addition of dates and pine nuts adds extra sweetness and texture to the florets whilst the tahini garlic lemon dressing harmoniously complements this superfood with a middle eastern touch.
Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Tonight, I experimented with his Aubergine…
Ottolenghi’s signature chargrilled broccoli with fried chilli and garlic. Best way to serve broccoli as a side.
Squid Attack! Last week after catching up over brunch with some friends at Cupping Room in Wan Chai (one of the more casual and decent brunch places in HK with coffee…
Hello my little lamb chops! When it comes to cooking dinner for two, nothing comes easier than the lamb chops – delicate, tender, and oh-so-juicy. Rub with some chopped rosemary,…
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