Whole roast cauliflower with tahini & pomegranate
A burnished whole cauliflower over spiced chickpeas, tahini sauce and pomegranate.
Kimchi & tofu stew (jjigae-style)
A bubbling pot of kimchi, tofu and mushrooms; sour, warming and alive at the edges.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the kimchi in the oil 3 minutes; add gochujang if using, garlic and mushrooms for 3 more.
- Step 3
Add stock and soy; simmer 10 minutes.
- Step 4
Slide in the tofu; simmer 3 minutes.
- Step 5
Finish with sesame oil, spring onions and the fresh kimchi on top. Serve with rice.
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Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 52g |
| – of which sugars | 8g |
| Fibre | 7g |
| Fat | 17g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.6g |
| Calcium | 320mg |
| Iron | 3.8mg |
| Salt | 2.2g |
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