Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. Yorgos Lanthimos Read Quote
I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. Yorgos Lanthimos Read Quote
Steaming maintains some of the aubergine flesh’s texture, which doesn’t happen if you cook it in any other way. Yorgos Lanthimos Read Quote
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. Yorgos Lanthimos Read Quote
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. Yorgos Lanthimos Read Quote
I love dishes that feature the various shades of a single colour, making you stop to check what’s in there. Yorgos Lanthimos Read Quote
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They’re sweet, smoky, a lovely dark red, and go with just about anything. Yorgos Lanthimos Read Quote
Salbitxada is a sharp and lightly sweet Catalan sauce that’s traditionally served with calcots – spring or salad onions, grilled whole, make a good substitute. Yorgos Lanthimos Read Quote
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. Yorgos Lanthimos Read Quote
I’ve been accused of having very long ingredient lists, and I guess there’s some truth in that. Yorgos Lanthimos Read Quote
