The other brilliant dish I tried from “Yotam Ottolenghi’s fusion feast” column in The Guardian.
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‘Caponata’ with Silken Tofu by Yotam Ottolenghi
His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes…
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Confit Salmon with Spinach and Tomato by George Calombaris (revisited)
We tried this one before, and it definitely deserved another go. It also was an excellent excuse for getting the sous-vide out the storage again.
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Whole roasted Cauliflower with Spelt, Shallots and Mushrooms
Searching for a stunning vegetarian centerpiece for (Christmas) dinner? Look no further. I’d go as far as to say this was the tastiest vegetarian dish I made this entire year…
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Mac ‘n Greens by Marcus Samuelsson
Marcus Samuelsson’s funky fusion cuisine usually results in delicious recipes, as was the case with his Mac ‘n Greens.
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Risotto with Roasted Rosemary Butternut Squash and Shallots
Actually, this one is inspired by a vegetable roast side dish for Christmas dinner…
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Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall
Finally, an oven risotto that is spot on!
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