This deep-fried tofu dish is a simple, classic yet gorgeous way to serve hot tofu as a starter or as a side.
Serves 6 (2 pieces per person)
For the presentation
20 min before: prepare the dashi (Japanese stock): soak the kombu and shiitake in 250ml of water
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.