In this video, he talks us through making a rich vegetable stock, packed with umami flavour thanks to the addition of one simple ingredient: chickpeas.
The stock is similar to the one they make at Manresa and Kinch adds a whole heap of aromatics along with the vegetables and pulses to really lift the broth.
As we all know, it can be difficult to impart deep flavour into a vegetarian stock without the richness of meat products, but with the addition of chickpeas, Kinch offers a simple solution. See the full recipe here.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.