WINEEDITOR
SUSYATKINS’
TOPPICKS
Nothingbeats
a coolglassof
lime-streaked
Australiandry
rieslingwiththe
padthai,andI'd
picka fragrant,
refreshingNew
Zealandsauv
blancfromthe
Marlborough
regiontogo
withthepumpkin
malaikari.
Spain’swhite
verdejowines
wouldchimein
nicelywiththe
kalesaag,while
drycidermakes
a surprisingly
moreishpartner
for braised tofu.112 deliciousmagazine.co.uk
thehomecook.I’vebasedthis
recipeontheBengalimalaikari,
a dishmadewithsweetonions,
garammasalaandrichcoconut
milk.It’sbestscoopedontothe
softest naan you can find.KNOW-
HOWKashmirichillipowderhas
a mildflavour.It’savailable
fromSainsbury's,amazon.
co.ukorsouschef.co.uk.Orusea
regularmildchillipowderinstead.MEERA’S
TIPIfyoucan’tgetholdof
a goodpumpkin,use
butternut squash instead.- 1.2kgpumpkin(seeMeera’stip)
- 4 tbsprapeseed oil, plus extra
todrizzle - 2 largeredonions,finelychopped
- 5 garliccloves,crushed
- 2cmfreshginger,finelygrated
- 200mltomatopassata
- 1½tspsalt
- 2 tspgroundcumin
- ¾tspgroupcinnamon
- 1¾tspkashmirichilli powder
(seeKnow-how) - 1½ tsp garam masala
- 1 tspcastersugar
- 600mlcoconutmilk
- 1 lime,cutintowedges
- Freshcoriander,toasted
flakedalmondsand naan
bread to serve
YOU’LLALSONEED...- 2 bakingtrayslinedwith non-stick
baking paper or foil
1 Heattheovento200°C/180°Cfan
gas6.Withoutpeelingit,cutthe
pumpkininhalf,scoopoutand
discardtheseedsandcuttheflesh
intothincrescents,nomorethan
2cmwide.Drizzlewithoil,sprinkle
witha generouspinchofsalt,then
popthepumpkinonthetraysinone
layer.Bakefor30-40minutes,
turningthemhalfwaythrough,until
tenderandblackeningattheedges.
2 Heattheremainingoilina deep,
heavy-basedfryingpanovera
mediumheatand,whenhot,addthe
onions.Cookfor 15 minutesuntil
soft,thenaddthegarlicandginger.
Cookfor3-4minutes,thenaddthe
passataandcookfor6 minutes
moreuntilrichandpaste-like.
3 Stirinthesalt,spicesandsugar,
thenaddthecoconutmilk.Mixwell
andheatthroughuntilthickand
bubbling.Squeezeinlimejuiceto
tasteandadjusttheseasoning.
4 Poursomesauceoneachplate
andtopwitha fewpumpkinwedges.
Topwithcorianderandalmonds,
thenservewithnaanbread.
PERSERVING488kcals,40.5gfat
(23.3gsaturated),6.3gprotein,
20.9gcarbs(15g sugars), 1.8g salt,- 8 g f ib r e
Honey,soyandginger
braisedtofu
SERVES 2. HANDS-ON TIME 30 MINThisisa rogueversion
oftheKoreanbraisedtofu
recipecalleddubujorim.
Therogueingredientispear,
whichaddslovelybodyand
a gentlesweetnesstothedish.
Itgoeswellwithsteamed
broccoli and rice.KNOW-
HOWGochujangisa sweetand
spicyKoreanredchilli
pastethat'savailableat
mostSainsbury’sandWaitrose
stores and from Asian grocers.- 280gpackextra-firmtofu
- 2 tbsplightsoysauce
- 1½tbsphoney(orbrownrice
syruptomakeit vegan) - 3 garliccloves,crushed
- 1.5cmfresh ginger, peeled and
grated - 1 conference pear, coarsely
grated - 4 springonions,whitesand
greensseparated,finelychopped - 2 tbsptoastedsesameoil
- 1½tspgochujang paste (see
Know-how) - 2 tbsprapeseedoil
- Handfulblackandwhite sesame
seeds to serve
1 Overthesink,pressthetofublock
betweenyourhandstogetridofas
muchwateraspossible.Wrapin
kitchenpaperandleavetooneside.
2 Whiskthesoysauce,honeyorrice
syrup,garlic,ginger,pear,spring
onionwhites,sesameoil,gochujang
and1 tbspwaterina bowl.Remove
thetofufromthekitchenpaper and
cutinto1cm-thickslices.
3 Coatthebottomofa large
non-stickfryingpanwiththe
rapeseedoilandlinea platewith
a fewsheetsofkitchenpaper.Heat
theoiluntilit reachessmokingpoint
andfrythetofuslicesfor8 minutes
untilgoldenonbothsides.Remove
thetofutotheplate,allowingthe
papertoabsorbtheexcessoil.
4 Removeallbut1 tbspoilfromthe
pan.Addthesoyandhoneysauce
andstirfora minute,thenputthe
tofubackintothepanandcookfor
5 minutesuntilthesaucereduces
andbecomesglossyandthick.
5 Putthetofuina servingdish,
pourthesauceoverthetopand
sprinklewithsesameseedsandthe
remainingspringoniongreens.
PERSERVING500kcals,36.4gfat
(4.8gsaturated),20.7gprotein,
19.2gcarbs(16.1g sugars), 2.2g salt,
6.4g fibre →War
ming,heartyandsha
rpe
ned
wi
th
a
lit
tle
lim
ePumpkin
malaikari,
p111