How can something that’s 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. Yolandi Visser Read Quote
Speaking as someone who didn’t go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. Yolandi Visser Read Quote
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. Yolandi Visser Read Quote
Like all rice, black rice is great at absorbing flavours, but it’s just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. Yolandi Visser Read Quote
I have had to come to terms with the fact that I am hooked on Twitter. Not good. Yolandi Visser Read Quote
Sea spaghetti looks like dark fettuccine and has a similar texture – you can get it in health food stores or online. Yolandi Visser Read Quote
For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. Yolandi Visser Read Quote
Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in south-east Asia, where you’ll often come across it cooked with water, coconut milk and a pandan leaf. Yolandi Visser Read Quote
People don’t know how good cauliflower is, because they always have this image of cauliflower cheese – awful, sticky, creamy and rich. Yolandi Visser Read Quote
As for pineapple, it’s far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. Yolandi Visser Read Quote
