Side

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

Buttermilk, baking soda, and seltzer unite to create these extra-fluffy pancakes. Their large size is classic for diners, but you can make them easier to flip by using smaller scoops, if you like.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

This recipe warms the heart of my big sister, Omolola. She insists that she can’t make it like I can, but I reckon she just likes being pampered once in a while. Don’t we all. Yam can be a little dry on its own but this mash is silky smooth, with the coconut giving it a richness.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.