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8 recipes

Huatia

After the potato harvest in May and June, families in Puno, Cusco and across the highlands build a huatia in the field: a little dome of dry earth clods heated with dried brush until the clods glow, then knocked down over freshly dug potatoes and oca so they bake slowly underground. Opened an hour later, the potatoes are smoky, floury and so soft their skins split, and the oca turns sweet and tangy. Everyone eats them with their hands, with salt, chilli sauce and fresh cheese. This recipe gives an oven method for home cooks: a lidded pot bedded with coarse salt and herbs, which traps heat and steam much like the earth. If you do try a real huatia outdoors, use a clear patch of ground away from anything that can catch fire and keep water nearby. Don't uncover the pot early to check: the steam escapes and the potatoes turn leathery. Fresh oca is sold in some markets as New Zealand yam; small sweet potatoes will do. Chef's tip: choose potatoes of a similar size so they all finish together, and serve with uchucuta.

80 minPeruvianSidesVeganGluten free
by KrazyBadal 0 views

Pease pudding

Pease pudding is the thick yellow split pea spread of Newcastle and the North East, eaten in a stottie cake with ham or simply with buttered bread, and the 'pease pudding hot, pease pudding cold' of the nursery rhyme. It was traditionally boiled in a cloth beside a ham; this plant-based version is simmered with onion, bay and a little smoked paprika for the savoury depth. Chef's tip: soak the split peas overnight; unsoaked peas take hours and cook unevenly.

100 minBritishSidesVeganGluten free
by KrazyBadal 0 views

Mushy peas

No fish and chip shop in the North of England is complete without a tub of mushy peas, and in Nottingham and Leeds they are sold with mint sauce from pea stalls at fairs. Dried marrowfat peas are soaked overnight with a little bicarbonate of soda, which softens their skins, and then simmered until they break down into a thick, savoury green mash. Chef's tip: rinse the soaked peas very well, or the bicarbonate leaves a soapy taste.

55 minBritishSidesVeganGluten free
by KrazyBadal 0 views

Orkney clapshot

Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.

40 minBritishSidesGluten free
by KrazyBadal 0 views

Yorkshire puddings

In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.

35 minBritishSides
by KrazyBadal 0 views

Tacacho

Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.

35 minPeruvianSidesVeganGluten free
by KrazyBadal 0 views

Short crust pastry

Classic short crust pastry, rubbed together by hand so it bakes crisp and crumbly. The secret is keeping everything cold and handling the dough as little as you can. This amount lines a 23 cm tart tin or tops a pie. Each recipe gives its own baking time and temperature.

30 minBritishBasics
by KrazyBadal 0 views

Home-made golden syrup

A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.

21 minBritishBasicsVeganGluten free
by KrazyBadal 0 views