Kung pao chicken with mouth-numbing Sichuan peppercorns and plenty of chilli is one of my favourite things. I’m also partial to chicken wings and felt that they were made to go together especially with a messy, sticky and spicy sauce. You’ll just need to provide plenty of serviettes or finger bowls. If the numbing qualities of Sichuan peppercorns aren’t really your thing you could omit them from the sauce.
Recipe Category: Ginny Grant Issue 194
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
Roasting cauliflower florets brings out the sweetness and
I love the vibrant colour and flavour from the curry powder. As with most salads using a grain or pulse, I dress the farro while still warm so it takes up the flavours of the dressing.
A scotch broth is my idea of true comfort food. The version I make is based on my mother’s. She always toasts and grinds cumin seeds and sprinkles them over the top just before serving. I think that is why cumin must be my most loved and possibly abused spice. Any vegetable can be used here although I admit there were no neeps around when we photographed this. I replaced the more common barley with green lentils and made a fresh green harissa to serve with the soup. I like to dollop a spoonful into each soup bowl – it breaks down quickly into the soup and turns the broth a vibrant green, adding a gentle heat.