From chickpeas to savoury porridge: Yotam Ottolenghi's thrifty recipes
A weekday lunch of braised chickpeas, a savoury brunch porridge and a grown-up take on rice pudding
The world has seen more than its fair share of closed doors lately – shops, restaurants, the barber, your neighbours’ – but that has, in turn, led to the opening of some others.
And if there is one door that has swung wide open in recent weeks, it’s the one that leads into the kitchen. From the keenest of cooks to the humblest of beginners, the kitchen has provided us all with the one thing we’ve been missing the most: freedom.
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