Leek and potato soup, no cream and no butter
Every version of this soup online starts by sweating the leeks in butter. You do not need it. Potato thickens
Roasted beetroot and apple salad with lemon and dill
Beetroot is one of the few strong flavours left to us once the chilli and the pepper are gone. Roasting
Chicken pho
Pho is built on a long-simmered broth, and the fat that rises to the top is the easiest thing in
Oyakodon: chicken and egg rice bowl
Oyakodon is chicken and egg simmered in a sweet-soy dashi and tipped over hot rice. Nothing fried. The classic uses
Spaghetti al pomodoro that doesn’t need olive oil
The classic pomodoro is tomatoes, basil and good olive oil. The oil rounds it off but it isn’t what makes
Minestrone, built for flavour without the oil
Minestrone usually starts by frying a soffritto in olive oil. That base is where a lot of the fat sneaks
Lemon-oregano baked chicken with potatoes
Real souvlaki gets marinated in olive oil and grilled. The flavour you actually taste, though, is lemon and oregano. The
Avgolemono: the Greek lemon soup that tastes rich and isn’t
Most “creamy” soups get their body from butter, cream or a roux. Avgolemono gets it from eggs and lemon whisked
MRI, CT, ultrasound, EUS: what each pancreatitis scan actually sees
Ultrasound, CT, MRI and endoscopic ultrasound answer different questions. Which one you get, when, and why an early CT can look calmer than you feel.