Simple pleasures
Tempeh absorbs flavours well, so take care to get your seasoning just right.
These moreish deep-fried risotto balls, a Sicilian classic, are stuffed with mozzarella. They’re delicious served as a finger food with a red pepper and tomato chutney. Or serve them as the main course with fresh rocket, shavings of Grana Padano and lemon wedges on the side.
FLATBREADS
MAKES 4 LARGE, 6 MEDIUM
Flatbread is the simplest and oldest of breads, made daily in homes around the world. You can make the dough and keep it in the fridge for up to four days, ready to be rolled out and used when needed. Here, it’s served with hummus, but it’s so versatile: brush it with garlic butter, serve it with scrambled eggs for breakfast, or serve it with curry and call it by its naan!
• 30g butter, or vegan butter
• 300g bread flour, plus extra for dusting
• 175ml (½ cup +3tbsp) milk, or plant-based milk
• 5ml (1 tsp) salt
1. Heat butter in a pan until melted, then add milk.
2. Place bread flour and salt in a mixing bowl, and add the milk mixture. Mix and knead for 2 minutes, until the dough comes together. Cover the bowl with a tea towel and set it aside for 30–40 minutes.
