Recipes as refuge, relief and resistance.
This event has been postponed to a new date in May. Bookers will be notified of the new date shortly.
Event sold out.
This is an online event hosted on Zoom. Bookers will be sent a link in advance giving access.
If lockdown has achieved one thing, it’s got people cooking. We want to hear about your family-favourite recipes, your culinary triumphs and your catering catastrophes. Whether they’re written down or ingrained in memory, come along and tell us how you’ve cooked through the past 12 months.
This will be an interactive event where we’ll share thoughts on home cooking, discuss the cookery books we love and the recipes we could not live without. Hosted by award-winning food-writers Lindsey Bareham and Georgina Hayden with Food Season Guest Director Angela Clutton.
Ginger Jasmine Rice
Vegan One-Pot Wonders? It’s vegan, ready in 30 minutes and comes together in one pot.
“This dish is hands down the recipe I’ve cooked most from this book,” she writes. “It’s simple, comforting, tasty and one of those dishes that once cooking, basically takes care of itself. I always serve it spooned into bowls with an array of condiments at the table for us to help ourselves to, depending on our cravings that day.”
Bonus: According to Prescott, the leftovers make an excellent savory breakfast.
Recipes excerpted with permission from
Vegan One-Pot Wonders
One 1-inch piece fresh ginger, peeled and cut into matchsticks or minced
Scrambled Tofu letters@purewow.com (PureWow Editors)
Dabbling in a plant-based diet? You’ll want a good recipe for scrambled tofu, a vegan riff on scrambled eggs. This version, from Jessica Prescott’s
Vegan One-Pot Wonders, is especially delicious, thanks to a blend of savory herbs and spices.
“Scrambled tofu is delicious, filling, infinitely customizable and, when you have the spice mix made already, it comes together in moments,” Prescott writes. “I cook it often, as others would eggs, for a quick and easy meal at any time of day.
In many tofu recipes, you have to take the extra time to press the tofu before cooking with it. But in this case, it’s not necessary, since the liquid in the tofu helps to prevent the tofu from sticking to the pan.