Slow-roasted until tender and bathed in a rich and fruity chipotle oil, Yotam and Ixta’s portobello mushroom steaks are finished with a serving of creamy butter bean mash.
This flexitarian recipe for stuffed aubergines nestled in an aromatic coconut dal can be made with a filling of paneer or tofu if you’re going fully plant-based.
Nutty, earthy and substantial, this is the dish to call on when only a bowl of comfort food will do.
Yotam describes this dish of miso vegetables served on a bed of rice and finished with a sweet black sesame dressing as his “go-to dish for winter evening comfort food.”
Wedges of roasted sweet potato meet quarters of verdant fig in this winning combination of flavours.
Boasting a sweet and sour dressing, slices of creamy mango and chunks of fried aubergine, these soba noodles have it all.
