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| This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour. |
The fermentation step (leaving the batter to sit overnight) can be skipped if you’re in a rush. But this extra step does improves the flavour, texture and nutritional availability.
This recipe makes a firm tofu that can be used in much the same way as a firm soy tofu. But unlike soy tofu it has a wonderfully smooth, pillowy interior when pan fried or baked, though it can be a little tricky to cook in a one-pot stir fry. Victoria suggests pan frying the tofu separately then tossing it in with the other ingredients at the end.
The tofu can be flavoured with different spices, by incorporating into the batter when cooking it out. So have a play around!
Ingredients
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Method
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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
