by Nick Vadasz April 16, 2025
| The firm yet giving nature of roasted squash means it’s able to absorb any flavour you throw at it, in this case a curry paste featuring pineapple and turmeric sauerkraut and coconut chips, resulting in a sweet, spicy dry curry. Nick matches that with a braise of carlin peas. |
This recipe is from Nick Vadasz's excellent new book The Pickle Jar, his collection of recipes for making and using pickles and ferments.
Inspired by his Hungarian roots, Nick founded Vadasz in 2011, initially selling his pickles and ferments at markets in Hackney, East London. Vadasz's pickles and ferments are now available at most large supermarkets in the UK.
Serves 4
Ingredients
For the Curry Paste
To serve
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Method
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