Shinigami – Page 32

Beetroot, Lentil and Goats’ Cheese Salad

Source: Beetroot, lentil and goats’ cheese salad Green lentils and roasted beetroot with goat’s cheese and a mustard dressing.

Source: Carrot and coriander soup A simple carrot soup finished with ground and fresh coriander.

Source: Perfect chilli con carne A slow chilli built on rehydrated ancho and chipotle rather than powder, with coffee for depth.

Source: Sri Lanka: The Cookbook

Source: Perfect bolognese The slow Bolognese: mince and bacon cooked down in milk before wine and tomato, with chicken livers for depth.

Sources:Semolina and orange cake with caramel sauce and crème fraicheOrange & polenta cake

Source: Chilli beef rendang Beef shin cooked down for hours in coconut and a pounded spice paste until the sauce dries onto the meat.

Source: Baked pappardelle with pancetta and porcini Pappardelle baked in a porcini-infused béchamel with pancetta and parmesan.

Source: Amazing Malaysian Char kway teow: flat rice noodles fried hard with prawns, egg and dark soy over high heat.

Source: Rachel Roddy’s recipe for aubergine, tomato and ricotta bake Layers of roasted aubergine and tomato under a set ricotta and cream custard.