Tofu and kimchi are like the good cop/bad cop of food.
Every Friday afternoon in the House & Garden Editorial office, I’ve taken to the task of getting everyone slightly tipsy.This week I feel we are in need of some Vitamin C and a touch of nostalgia.
The lentils, salty halloumi cheese and rich, juicy tomatoes all work together in this salad to create a light but flavoursome dish that takes seconds to make.Cook the Puy lentils in a pan of salted water for 20–25 minutes until just tender, then drain and add to the bowl.
IngredientsThese stuffed crêpes can be prepared the day before - and can be made without ham for vegetarians.Using a wooden spoon, slowly mix the eggs into the flour until it starts to form a smooth paste.
A fine pilaf is all about the rice.Pour in the stock, then add the lemon zest, bay leaf, chillies, ginger and a touch of seasoning.