Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
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Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.
Sautéed Tofu and Choy with Ginger
Golden sautéed tofu is combined with softened choy and pak choi, ginger and coriander. Spoon onto baguette toasts spread with yogurt and scatter with toasted breadcrumbs.
Tangerine and Pear Cake with Coffee
Pear and tangerine pieces add fruit to a light brown sugar cake. A small measured amount of brewed coffee gives the crumb a gentle background flavour.
Tangerine and Pistachio Sesame Cake
Sesame oil and natural yoghurt enrich this tangerine cake with pistachios. Only peeled, seedless citrus flesh goes into the batter, which bakes as a broad, shallow layer.
Tofu and Pork Rice Soup
Pork loin, tofu and rice simmer with carrot and onion. Sesame oil and spring onion are stirred in before the soup is served.
Tofu and Prawn Soup with Shiitake
Tofu, fresh shiitake mushrooms and cooked lentils simmer with onion, garlic and light soy sauce. Prawns cook in the broth at the end.