For my money, celery hasn’t got a mean bit of fibre in its body, and we all need to start being much nicer to it. Yoshihide Suga Read Quote
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. Yoshihide Suga Read Quote
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. Yoshihide Suga Read Quote
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. Yoshihide Suga Read Quote
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. Yoshihide Suga Read Quote
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? Yoshihide Suga Read Quote
The unlikely combination of potatoes and pasta does appear in some Italian recipes. Yoshihide Suga Read Quote
Swiss chard is undervalued in Britain. It’s a great substitute for spinach and keeps its shape well. Yoshihide Suga Read Quote
