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When it comes to injecting maximum flavour into recipes you don’t need anything
A new cookbook selects recipes with beneficial herbs and plants from top chefs, for dishes that are as delicious as they are health-giving. That’s culinary magic
By Nitisha Patel Serves 4 | Prep 10 mins | Cook 35 mins FOR THE TOOR DHAL BASE 150g toor dhal500ml boiling water2.5cm piece of freshginger, grated½ tsp fine sea salt FOR THE TADKA 5 tbsp vegetable oil
You needn’t fill your basket to make tasty staples – or so says chef Theo Michaels, because the ingredients for your next delicious dinner are already at home
Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala
Our in-house skills editor Barney Desmazery offers his top tips for saving time and money in the kitchen
■ Serves 4 ■ Prep 10 mins ■ Cook 20 mins 1 tbsp rapeseed oil1 onion, finely sliced4 boneless, skinless chicken thighs,cut into thick strips1-2 tbsp jerk seasoning1 green chilli, deseeded and sliced(op