An Edible Voyage

April 2020 D'Ambrosi Deli's salad are 'posh' salads made with passion.  Previously a chef at several highly acclaimed restaurants around the world, Andrew D'Ambrosi knows how to pack bags of flavour into meagre salads.  Charred aubergine, tofu, tahini and coriander crema, and piquillo peppers is smoky, earthy and rich; cauliflower with capers, raisins, pine nuts and grapes is sweet, salty and nutty, and I loved the pop of biting through a juicy grape.  Simple, homemade flat breads, served warm from the pan were quick to make and perfect for scooping up the salads.

March 2020 Each week I get a vegetable box from the local farm.  This week, all I had left was the cauliflower so I decided to make some soup.  I was wondering how to jazz it up when I saw in the saucepan the finely chopped turmeric and ginger I had made a tea from earlier in the day.  I blended this in to the cauliflower soup and it worked! A light, nutritious, dairy free soup, with warming spices and a wonderful colour.