Barley and mushroom is a soothing combination. It’s mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. Yoshihide Suga Read Quote
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. Yoshihide Suga Read Quote
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. Yoshihide Suga Read Quote
I have to admit that I can’t take a whole fig and eat it on its own as I would a peach or mango. It’s just too much. Yoshihide Suga Read Quote
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. Yoshihide Suga Read Quote
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes – that’s because it has the ability to round up so many flavours and textures like no other component does. Yoshihide Suga Read Quote
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. Yoshihide Suga Read Quote
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. Yoshihide Suga Read Quote
Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn’t cause quick rises in blood sugar levels. It also has a nice, mild flavour. Yoshihide Suga Read Quote
It’s hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. Yoshihide Suga Read Quote
