Recipes
Recipes: Plant-powered dishes that deliver on flavour
This week, try these tasty plant-based recipes from the new edition of Plants Taste Better by Richard Buckley of Oak Restaurant in Bath, England
Aubergine ragu with pangrattato and maltagliati
This dish is a great way of making use of a couple of leftovers: the pangrattato is fried breadcrumbs from a stale loaf – a fantastic thing to have on hand to sprinkle on almost everything that needs a bit of texture – and the maltagliati is essentially pasta offcuts.
When you are making a lot of pasta you get left with lots of bits that weren’t quite the ...
