The last time we made lacto-plums on an impulse I threw some of the plum vinegar into a batter I was making for dosa. I usually keep my dosa pure, but in for a penny, in for a pound: in went some black cumin after which a pinch of hing felt obligatory. Then I waited until morning for the result.
The batter had a definite yeasty smell and was extra full of air. This batter wanted to make soft, fluffy kutti (small) dosa. The type you drop onto a skillet and let spread naturally while a thousand bubbles burst to adorn the top
You can make Kutti Dosa the traditional way: just omit the lacto plum vinegar. Even the spices are optional
Typical Christmas eve in Spain: meet frineds for drinks around eight, home for family dinner at ten, out again by two (am), breakfast in the town square, bed, then . . . that was last year.
This year we’re experiencing reduced staying-power and early nights, the effects of not drinking since before Easter. Even so, I set the alarm to be up in time to prepare Christmas brunch – just in case.
air-fried onion and purple potato pakora
sweet tomato and black mustard relish
salted cucumber with dehydrated fermented persamons
The origin of the croquette is réchauffé (re-heated) food: left overs were given body with mashed root vegetables, pulses, béchamel and other sauces, then breaded and fried or baked till golden crisp.
Depending on the occasion you might opt for unpretentious simplicity or an intense flavour sensation to knock your guests off their chairs in a gustatory rapture . The croquette gives you a lot of creative elbow room.
These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.