A whole head of cauliflower, roasted in its entirety, is a decadent dish. Your cauli becomes super tender and buttery, with a lovely ‘meaty’ texture. It’s also the perfect blank canvas for layering on flavour.
A salad-take on classic French ratatouille, features seasonal veggies, roasted and then cooked with tomatoes, and tossed through hearty French lentils. A main meal salad to please the crowds.
Fried rice is the dish of my childhood. No matter how many renditions I've tasted, nothing beats my mother's fried rice, fortified with ginger and egg. This is my take, with the addition of asparagus.
Hijiki is very efficient in soaking up punchy flavors. This mixture (before adding the noodles) is wonderful eaten with brown rice, or can be used to make onigiri.