LIGHT IN THE DARK
As the end of winter approaches but before spring kicks in, it can be hard to find seasonal inspiration in the kitchen – especially if you fancy something bright, fragrant and flavourful. But with some clever cooking you can take the available fruit and veg and transform them into something colourful and fresh, tantalising your taste buds until spring arrives
RECIPES AND FOOD STYLING EMILY GUSSIN
Mushroom larb
PHOTOGRAPHS INDIA WHILEY-MORTON
Spiced venison naan with pineapple salsa
Chilli, lime and coriander pep up sweet pineapple in this sparky salsa – which works wonderfully with pink venison steaks, marinated in spiced yogurt
Saffron and dill chicken one-pot
Mushroom larb
Serves 2
Hands-on time 25 min
KNOW-HOW
Fish sauce is a key ingredient of many Thai dishes, but if you’re veggie or vegan you can get vegan ‘fish sauce’ from Asian supermarkets (made with soy). It offers up the same funky savouriness, lasts forever and opens up a whole new world of dishes – so it’s well worth tracking down a bottle if you don’t eat fish. Please note though: vegan ‘fish sauce’ isn’t gluten free.