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.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Can we consider food to be a form of medicine, or are we overplaying the power of food to improve our health? We asked Niko Romito, whose 'Food Pharmacy' restaurant partners with a real pharmacy to deliver tasty and nutritious cuisine. Read on.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.