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Author Archive for: ‘Fiona Law’
mung dhal chancing style

Sizzle! In this recipe the spices are fried in oil at a high heat and added in a dash at the end of cooking the dhal. This is a template …

basmati

It’s not difficult: one cup (aargh, what’s a cup?) to two cups of water. And a pan with a close fitting lid. A cup is about 200g rice but just …

date and ginger chutney

I feel tamarind should be in the title as this is a distinctive taste that always makes the tastebuds sit up and take notice.  Its sour taste is very pleasing …

banana, date and walnut loaf

I’ve got a crush on dates at the moment. It’s not just the sweetness – a little goes a long way sweetness-wise – but the taste, rich and light at …

kitcheri

Kitcheri is Indian fast food – old school. It’s a one pot dish with full nutrition: veg, rice and dhal. Simple and tasty comfort food, it’s a dish that all …

king crimson: green manure

This is crimson clover and it’s not just a pretty face. It’s the power engine behind green and luscious crops. Its roots have formed an association with bacteria in the …

tuscan bean soup

Today we were transplanting over 1000 kale seedlings at Tolhurst Farm. We ripped off the top leaves so the plants won’t transpire too much*. The baby leaves were way too …

star anise tofu stirfry

I couldn’t decide which would be the star of this dish, the star anise tofu or the leaves…still not sure as the chard and mustard greens I picked today on …

Bandstand Beds: growing in public

In 2011 I was on a compost crusade: fresh, peat-free dirt for the masses! One of the major problems facing food growers in the city is good, affordable growing medium. London, …