Bún chả is a grilled pork and noodle dish from Hanoi, Vietnam, where it’s served with piles of herbs and the infamous nước chấm dipping sauce made with fish sauce, lime or vinegar, sugar, chilli, and garlic. Here’s my vegan take with peppery tofu, a soy sauce-based version of nước chấm and served with one of my favourite sweet and sour Vietnamese pickles, something my mother-in-law always has in her fridge to add a boost of flavour to all manner of dishes. The pickles can be made up to 4-5 days in advance and stored in the fridge (just be warned they let off a funky smell for the first few days).
Recipe Category: Recipe Collection
A spin on a classic baked custard, this statement tart has roast apples and rosemary custard in a lemon-almond pastry base – a good make-ahead dessert.
Of Middle Eastern origin, these are excellent with a strong coffee or a glass of amaro, port or a Pedro Ximenez sherry.
Light, crunchy and perfect with a long black or pot of leaf tea. This is a brand-new recipe developed specially for Cuisine.
This is a Floriditas counter favourite. It looks like you’ve spent hours, but in fact it’s very easy – very little work for a lot of glam.
A classic moist, tangy citrus loaf. Use any citrus or mixture of citrus to make this loaf – the lime leaves add an extra flavour dimension.
With tostadas, we crave that burst of colour and freshness on the palate that tomatoes would give, and have found citrus the perfect ingredient to pick up that mantle.
Served with: MARGARITA PASSIONFRUIT
Ceviche is an amazingly refreshing seafood dish that originates from the coastal regions of Latin America. It simply consists of fresh, raw fish that has been marinated in citrus juices along with some added extras, in this case passionfruit.