鬼ごっこ: flexitarian
Thomasina Miers’ recipe for spring clafoutis with asparagus, パスタは私が最初に料理することを学んだ食べ物でした, spinach and goat’s cheese
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Is it picnic time yet? I long to sit on a picnic blanket at the merest suggestion of sun. Shaking out one’s feathers and escaping from the confines of home is the best tonic after a long winter. Find a new walk nearby...
Thomasina Miers’ recipe for crab pasta al ajillo
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Whenever I am in Spain and I see al ajillo on the menu, I always jump at it; I assume any slow-cooked sauce with olive oil, garlic and paprika must be good. メキシコでは, an almost identical dressing uses guajillo chilli...
Thomasina Miers’ recipe for grilled mackerel with herbed pearl barley salad
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I love ketchups. I love how their tart sweetness makes my mouth water, and how you can preserve a whole gamut of fruits by cooking them down with onion and spicing in this sweet-sour celebration. The barely-there scen...
Thomasina Miers recipe for quick-roast cauliflower with pink pickled onions
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These cauliflower tacos come from my new book, Meat-Free Mexican, which is out next week. In the book, they’re basted in a garlicky marinade made from the fruity, tangy seeds of the achiote tree, which is native to th...
Thomasina Miers’ recipe for white chocolate pistachio cake with lemon mascarpone icing
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In cakes, I am relaxed about sugar and fat, as long as I don’t eat them every day. たとえそうであっても, there are good cakes and there are bad ones. In my unscientific view, cakes made with ground nuts are always good – not only ...
Thomasina Miers’ recipe for wild garlic macaroni cheese
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Wild garlic is one of the more romantic foraged foods, with its pretty white flowers, lush leaves and predilection for lurking in shady woodland areas. Finding a crop on walks is always rather magical, and who doesn’t...
Thomasina Miers’ recipe for a spicy soba noodle and broccoli salad
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March is a funny month of the year. Spring feels imminent, but not quite here: イギリスで, we are still firmly in the cold. I turn to food to work through it, eating to keep me pepped up. In this salad, raw garlic and ...
やさしく泡立つ煮物に戻します, タイムとマンチェゴのハンバーガー
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タイムとマンチェゴのハンバーガー. タイムとマンチェゴのハンバーガー (タイムとマンチェゴのハンバーガー), タイムとマンチェゴのハンバーガー, タイムとマンチェゴのハンバーガー ...
しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます
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しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます. しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます, しかし、瓶詰めのバタービーンズと一緒に、またはスープとして提供することもできます.
Thomasina Miers’ recipe for chickpea, chard and bread soup with saffron and garlic yoghurt
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I have just returned from a trip to Mexico, where I was struck by the stocks I saw simmering on every stove – broths ladled over greens and flowers, or tender offcuts of meat, or in bases of dried shrimp and seafood. ...
Thomasina Miers’ recipe for steamed fish with Sichuan sauce and greens
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This vibrant dish is blissfully easy. Nutty, hot, fragrant, mouth-numbing and addictively salty-sweet, the sauce dresses the clean taste of the white fish and greens beautifully. You’ll want lots of rice alongside to ...
Thomasina Miers recipe for roast Rajasthani spiced game bird
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Eating game, particularly that managed by the British Game Alliance, is a brilliant way to protect ecosystems and natural habitats, and support good animal welfare. Game can make the most delicious feasts, adding wond...
Thomasina Miers’ recipe for purple sprouting broccoli and chickpea flour bhajis
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A crisp, golden exterior that, when bitten, yields a soft, richly spiced and seasoned middle: eating bhajis is like sinking into beautifully aromatic pillows of goodness – comfort food at its best. And yet there is a ...
Thomasina Miers’ recipe for grilled hispi caesar salad
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This outrageously good supper came about one afternoon when I was craving the anchovy and parmesan dressing of a classic caesar salad. But it was cold outside and I needed more substance on the plate, そう, instead of t...
Thomasina Miers’ recipe for honey-roast quince salad with blue cheese, radicchio and seared venison
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Venison is one of my favourite meats, with a clean, rich flavour and beautifully tender when cooked either very quickly or very slowly; it’s also packed with nutrients and low in fat. ここに, I give it a touch of sweetn...
Spice up your life: Thomasina Miers’ recipes for chilli jar gifts
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Christmas shopping has snuck up on us once again. After years of panicking about what to give various relations, heroic teachers and lovely workmates – and with an inherent dislike of buying random, carbon-producing t...