Worcester, EN
My name is Steve Dent and I am a self taught cook and an organic allotment keeper. Unless otherwise stated, the vegetarian recipes on this site are my own but they have been inspired by the food I grow and they have been developed and adapted from ideas and recipes I have encountered over many y...read more
The Indian state of Kerala has its own distinct culture and cuisine, and this dish is my interpretation of a wonderful curry I ate at the Old Harbour Hotel in the coastal city of Kochi....
You can substitute sparkling water for the cider if preferred (although the cider is added to give the batter some some flavour, its principal purpose in this recipe is to add pockets of air to the batter. These expand in the hot oil to produce a light, crispy texture)....
Char-grilling these big portobello mushrooms gives them such a robust and intense flavour. Salmoriglio, which originates from Sicily, is usually served with seafood, but it works wonderfully just perfectly here against the meaty mushrooms....
frisée, canellini bean and avocado salad with a fabulous smoked paprika and garlic dressing...
This is one of my favourite vegetarian comfort food dishes, my version of an Italian classic called Melanzane alla Parmigiano. Although the aubergine is the star of this dish, at its heart is that wonderful alchemy that comes from the combination of tomatoes, mozarella and basil....
