During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!
I’ve often skipped past tagine recipes due to the long, complicated ingredients lists; however, with a few short cuts, this tagine is simple to prepare yet still very tasty.
One of life’s true pleasures is a big bowl of slippery pappardelle pasta, with a creamy, garlicky sauce. White wine brings a touch of acidity to the earthy mushrooms.
Broccoli takes on a wonderful, nutty flavour when roasted. Serve it over this Thai green curry for a simple dinner that is full of flavour.
I always roast up too many vegetables to go with Sunday lunch. Sometimes accidentally, sometimes intentionally; either way, they make a perfect addition to this simple and spicy bhuna.