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Loved for their peppery flavour and crisp texture, red radishes add tremendous taste
Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala
LEISURE
Celebrate the new season’s offerings with these most delightful recipes
In the last days of winter enjoy bright colour and flavour with forced rhubarb, brussels sprouts and purple sprouting broccoli
By Natasha Pickowicz Serves 4 | Prep 20 mins 10g dried wakame or hijiki seaweed2 tbsp rice vinegar1 tbsp light soy sauce1 tsp hot soybean paste1 tsp toasted sesame oil1 large carrot, grated20g spring
SERVES 4 Ingredients 2 large sweet potatoes, peeled and chopped into large cubes ½ butternut squash, peeled and chopped into large cubes A splash of olive oil 2 tsp chilli flakes Freshly milled black