How to make the perfect huevos rancheros – recipe
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How to make the perfect vegan meringues – recipe
Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans...
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Make a hash of it: how to make the most of beetroot leaves – recipe
Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K,...
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How to make a fridge-raid dinner salad – recipe
Sophie Gordon’s inspirational book The Whole Vegetable is full of inventive, plant-based recipes. Her fridge dinner salad, for example, turns tired vegetables into a luscious and exotic pink salad by