If you like 🍆 , you’ll love this sweet and spicy dish. The aubergine is super tender, and the sauce is so good, I keep extra to pour over rice. Serve with some fresh chilli & spring onion a bit of a crunch!
Time to Cook
100g white miso paste
100ml dashi (if you don’t have any, replace with white wine vinegar or similar)
100g sugar (around 20 flat teaspoons)
3 tablespoons of dark soy sauce
3 tablespoons of olive oil
Spring onion & fresh chilli for garnish
- Preheat your oven to 180 degrees.
- Cut your aubergines in half then scour them with a fork, so they’ve got nice grooves through the flesh
- Oil a roasting dish with 1 tablespoon of olive oil, then rub the rest all over the aubergines. If you’ve got a particularly large 🍆 , you might want to use some extra oil when oiling those bad boys up.
- Bake the aubergines in the oven for around 20 minutes, until they’re starting to feel nice and tender when you put a fork through them.
- While they’re baking, make your miso glaze. In a pan, add your dashi, mirin and sugar and bring it to a boil for a few minutes. Once it’s bubbling away, add your white miso paste and dark soy sauce. Let it boil for 10 minutes, stirring continuously. When you take it off the heat, and the bubbles die down, it should resemble the rich, dark colour of a hoi-sin sauce.
- Baste the flesh of your now-baked aubergines with the sauce, until they’re nice and juicy!
- Let them bake for another 15-minutes.
- Once they’re done, take them out of the oven and garnish them with fresh spring onion and raw, red chilli.
- I served mine with rice, a lettuce and chilli salad, and a garlic, red onion and beansprout stir-fry, but these can be gobbled up on their own no problem.
No-one cooks potatoes better than a northerner. You’re in luck: not only am I from Manchester, I’m also the biggest potato addict you’ll meet. Trust me when I say THESE ARE THE BEST roasties you’ll make.
Time to Cook
1 cup of olive oil
2 tablespoons of flour
2 teaspoons of season all or red salt
4 dollops of vegan butter
- Preheat your oven to 180 degrees.
- Once you’ve peeled your potatoes, cut them into really big chunks. I’m talking, 1-2 roast potatoes per potato. The bigger, the better. These beasts should take up a quarter of your plate.
- Parboil them for around 15 minutes, until they’re halfway cooked. You don’t want they to be cooked to the point of being able to mash them, otherwise they’ll fall apart.
- Drain them and sprinkle half your flour and red salt over them. You want them coated in the mixture – but if you stir them, they’ll probably break up. So gently pour them into another bowl, and pour the rest of your mixture on the side of the potatoes that aren’t yet coated. Tip them back into the pan, then back into the bowl, then back again (you catch my drift) until they’re coated. The flour will give them a light batter when cooked.
- In your roasting dish which has plenty of oil in it (I’m talking, at least a cup – maybe even 2, if you’ve got a big dish), position your potatoes LOVINGLY. Turn them over with a spoon to get them coated all round.
- Spoon knobs of butter around the dish — then put everything in the oven.
- The next bit is very important. Check them EVERY 20 MINUTES. You want to turn them over, each time. These potatoes are like puppies. The more love they give you, the more they’ll love you back.
- After about 1.5 hours of roasting, they should be just perfect.
I can gobble up an entire bowl of this all by itself. The smoky, crunchy garlic scattered over the top adds a whole new dimension to the buttery rice — and the avocado, stirred through, makes it extra creamy.
Time to Cook
1 cup of basmati rice (not easy-cook!)
1/2 an avocado
4 cloves of garlic
2 dried chillis
1/2 fresh red chilli
1 tablespoon of vegan butter
A generous glug of olive oil
- Chop your half red chilli super fine and mince 2 of your cloves of garlic. Fry them in your vegan butter along with the cup of rice. There’s no need to rinse the rice beforehand: you want all that starch for this.
2. Careful not to burn yourself, put the tip of your finger on the top of the rice. Fill it up with water, so it meets the first crease in your finger. Bring it to the boil. The second it starts bubbling, move it onto a hob with a medium heat. Give everything a quick stir, then put the lid on, and let it simmer until the water has evaporated – around 10 minutes. Avoid taking off the lid and stirring things around. You don’t want the rice to break up.
3. Slice your other 2 garlic cloves into slithers and chop your shallots into delicate rings. Fry your garlic along with your shallots and dried red chillis in the generous glug of olive oil. The juice of the onion should stop your garlic from burning and the dried chillis should puff up and develop a deeper colour. When everything starts to caramelise, take it off the heat and leave it to the side. You can throw away the dried chilli, or use it as a garnish.
4. In a bowl, mush up your half avocado.
5. By now, your rice should hopefully be done. There’s no need to drain it, if it’s absorbed the water. Give it a taste to make sure it’s got a bit of bite to the rice. Drop it into a bowl and stir through with the mixed avocado.
6. Add salt to taste (a teaspoon or two — salt is your friend, when cooking rice!).
7. Finally, garnish with your fried shallots and garlic. Eat away!
I was lucky enough to spend a few months in New York in 2019. The thing I miss the most? Their dumplings. There was this 3-dollar spot called Xifu in Downtown Brooklyn, which did the best ones I’ve tried. Serve these beauties up with fresh vinegar and spring onion.
Time to Cook
500g plain flour & 1 cup water for the dough*
1 cup soy mince
2 large carrots
1/2 a cabbage
1 cup of mushrooms
2tbsp dark soy sauce
2tbsp rice vinegar
1 inch ginger
3 cloves garlic
Sherry vinegar for serving
Lots of chives
Generous glug of vegetable oil
Spring onion (for garnish)
*Use wrappers if you don’t want to make it from scratch – but it always tastes best when you do it yourself!
- In a bowl, stir the water in with the flour. You can use chopsticks to stir it all together – or if you’re lazy like me, just use a wooden spoon. Once it’s all mixed in and doughy, pop it on a floured surface and give it a knead for 5-minutes to make sure everything’s worked through. Cover it in cling film and leave it to rest for 30-mins.
2. As finely as you can, chop your carrots, cabbage and mushrooms into teeny-tiny chunks. If they’re too big, you won’t be able to mould the dumplings. So take your time here. It’s laborious but worth it in the end.
3. Fry the veg mixture up with a clove of minced garlic in a good glug of light oil (I use vegetable oil). Stir it pretty regularly, to ensure nothing sticks. After about 15-minutes, it should be soft. Take it off the heat.
4. In a cup, mix your soy sauce, vinegar, minced ginger and remaining 2 cloves of garlic. Pour it all into the veg mixture you’ve been frying up, and cook it down for another 5-minutes. When it’s off the heat, dice up your fresh chives (I use a good handful) and add this to the mixture.
5. Now it’s time to make your dumplings. Roll out your dough on a floured surface, and cut them into circles roughly the size of your palm. You might want to use a cookie cutter – or if you don’t have one, just upturn a cup and use that instead. I like my dumplings to be quite doughy so they absorb lots of vinegar, so keep mine around 2mm thick.
6. Dollop a tablespoon of mixture in the middle of your dumpling wrappers and crimp them up! I put a little bit of water around the edge of the circle, so the dough sticks to itself more easily when I squeeze it all together.
7. In a fresh pan, bring more oil to the heat then add your dumplings. Fry them on one side for a minute or two, until the underside is brown. You can turn them over if you want and give the other side a blitz too but it’s not necessary. When you’re happy with how they’re looking, pour half a cup of water into the pan and put the lid back on. Let them boil a little bit in the shallow water.
8. After a couple of minutes, they’re done! Take them, with a spoon or a pincer, and pop them in a bowl. Pour some vinegar and soy sauce over them and sprinkle some chopped spring onion over them. You’re done!
Everyone in London has their favourite falafel spot. For me, it’s an unobtrusive stand in Whitecross Market, where they cook the outside of the falafel nice and crunchy and make the inside surprisingly sweet. Serve these up with as many pickles as you can stomach.
Time to Cook
1 cup dry chickpeas
1 cup broad beans
1 tsp baking soda
1 medium-sized shallot
1/2 cup parsley
4 cloves of garlic
2 tsp cumin
1 tsp ground coriander
1 tsp sugar
Oil, for frying
- Soak your chickpeas and broad beans overnight. It’s important you use dried beans: tinned ones will turn to mush and won’t work properly.
2. Blend them up with your other ingredients (shallot, parsley, spices and baking powder) until it’s coarse. I use a hand blender — my Nutribullet isn’t a friend for this recipe.
3. Mould them into little balls then squish them up so they look like thick, half-inch pancakes
4. Drop them in the sizzling oil. I use a deep fat fryer, because I’m northern. You can use oil in a pan if you don’t have one — just make sure it’s super hot.
5. The baking powder will make them puff up in the heat. Cook them for a few minutes, turning them over if you need to, to ensure they’re completely browned.
6. Take them out and eat!
I’ll never forget the first time I tried agedashi tofu for the first time. I was at Bone Daddies, in High Street Kensington. Once I tried them, I couldn’t get them out of my head! If you’re tired of tofu tasting like chewy clumps of water, give these a try. You’ll be eating them all day long.
Time to Cook
One block of firm tofu
One tablespoon of cornflour
Fresh red chilli
Lots of oil
1/2 cup dashi
2 tbsp soy sauce
- Wrap your tofu in a tea towel and put something heavy on top of it to drain out the excess water. I tend to use a pan full of water! Make sure you put the wrapped block on a plate, to stop any excess water flooding your worktop. Leave it to drain for around 15-minutes.
- While the tofu is draining, it’s time to make your broth. In a pan, mix the dashi, soy sauce, mirin and sugar and bring it to a heat. I like my broth super vinergary (because I’m northern). Give yours a taste, and add a splash of rice vinegar if you want more of a tang.
- When your tofu is drained, cut it into inch cubes. Pop them in a carrier bag and drop in the table spoon of cornstarch. Wrap the bag tight, keeping the air inside, and shake it all around to get that cornstarch all over the chunks. Or, if you want to be lazy, just stir it round in a bowl. This way’s more fun though.
- Heat up your oil in a pan – or a fat fryer, if you’ve got one. When it’s sizzling, drop the coated tofu into the pan and let it sizzle for a few minutes. The cornstarch will develop a nice, crunchy batter.
- While it’s cooking, it’s time to quickly chop your veg! Cut your chilli and spring onion into thin slices. Keep it to the side for a second: you’ll be using it next.
- Put your fried tofu cubes on a piece of kitchen paper to drain off the excess oil if you’re healthy. Or, if you’re like me, put them straight in the bowl. The oil’s tasty and will just float around the top!
- Pour your lovely broth over the cubes, so they’ve got a nice soup around the base. Don’t submerge them!
- Sprinkle them with the chopped chilli and spring onion and eat to your heart’s content!