Category Archives: Recipes

Mulligatawny

We’re so delighted to be able to share this easy, delicious recipe for Mulligatawny, taken from Great British Vegan, our cookbook of the month, by Aimee Ryan.

This recipe is perfect for warming you up after a long winter walk . 

Mulligatawny

Serves 6
Preparation time: 10 minutes
Cooking time: 35 minutes

This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavour. I have found it to be one of the best things for a cold or when you need a pick-me-up.

2 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, deseeded and diced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and diced
3 garlic cloves, crushed
1 red chilli, finely chopped
a thumb-sized piece of ginger, peeled and finely chopped
half tsp ground cumin
2 tbsp medium curry powder
1 tbsp balsamic vinegar
1 medium red apple, peeled and grated
1 x 400g/14oz can of chickpeas, drained and rinsed
100g/3.oz/heaped . cup dried red lentils
2 tbsp tomato puree (paste)
1.5 litres/52fl oz (6. cups) vegetable stock
190g/6.oz (heaped 1 cup) basmati rice
sea salt and ground black pepper
coriander (cilantro) leaves, to serve

1. Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chilli and ginger. Cook over a medium heat for about 10 minutes, until the vegetables begin to soften. Stir in the cumin, curry powder, balsamic vinegar and apple and cook for a further 2 minutes.

2. Add the chickpeas, lentils, tomato puree and vegetable stock. Bring to the boil, then simmer for 20 minutes.

3. Meanwhile, fill another saucepan with water and cook the rice for 10 minutes, or until tender. Drain and rinse under cold water.

4. Once the soup has had its time and the vegetables are tender; you can leave the soup chunky or blend until smooth. I sometimes like to blend half so it’s somewhere in-between. Season with salt and pepper to taste. Serve with a portion of the cooked rice and topped with some fresh coriander leaves and more black pepper.

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Steak and Potatoes

100-Day Dry-Aged Côte de Boeuf, Braised Brisket “Tater Tots,” and Gem Lettuce Salad with Tony’s Green Goddess Dressing

“Excerpted from The French Laundry, Per Se by Thomas Keller, published by Artisan Books. Copyright © 2020. Photography by Deborah Jones.


Credit: Deborah Jones

We always like to serve a main meat course. Here David returns to the story of his father’s favorite restaurant, Augustino’s Ristorante, in Greeneville, Tennessee, where his father would dip his steak in their Green Goddess dressing. (David would eventually wash dishes there when he was sixteen.) He swears by their take on the famous salad dressing from the 1970s, and in keeping with the ’70s motif, he serves it with tater tots.

The steak

We dry-age this beautiful bone-in rib steak from Snake River Farms for one hundred days. We then seal it in a bag with beef fat and cook it at 64˚C (147˚F)—yes, that high—for two hours, let it rest in that fat, then finish it over a smoky wood fire.

Tater tots

Russet potatoes are cooked whole, then peeled, grated, and mixed with about 20 percent braised beef brisket. They’re shaped, then coated in dried potato flakes, using a standard breading procedure, and deep-fried for service.

Green Goddess dressing

Equal weights diced sweet onion and Heinz tarragon vinegar, along with sliced garlic, capers, and anchovies, plus a hit of salt and sugar are combined, macerated, and blended until chunky, then mixed with avocado, mayonnaise, and crème fraîche. Fresh chopped watercress, parsley, tarragon, and dill finish the sauce, which then coats a half head of Gem lettuce.

Sauce on the side!

Extra Green Goddess dressing, of course

You can buy your copy of
The French Laundry, Per Se by Thomas Keller HERE – with free UK delivery!