I appear to be racing through the Moreish Mains chapter in Sabrina Ghayour’s latest book, Bazaar: Vibrant Vegetarian Recipes. Call me a glutton, but I appreciate a hearty main. The latest recipe is the smoky black-eyed bean & tomato stew, aka. spicy, homemade baked – but not actually baked – beans.
These deep-fried Shallot Blossoms are so worth the chore. The savoury batter, spicy creates a delicious crispy coating that I’ve missed since KFC left my life. The shallots cook till they’re soft enough to eat and have lost that raw onion punch. If you think onion rings (x10,000) then you’re on the right track.
Halloumi has definitely become the new mushroom risotto as the go-to vegetarian option. I don’t think that’s necessarily a bad thing. Halloumi is bloody delicious and a bad mushroom risotto can be a miserable experience. Salty and savoury – halloumi seems like a natural alternative to bacon and I’ve had it with many a vegetarian breakfast. I’ve also seen halloumi battered and fried as it’s a piece of cod. It shouldn’t work, but it does.