Cornbread is usually a supporting act, but this version is good enough to take centre stage at the dinner table and will probably end up being the dish around which you plan the meal.
The mango and harissa sauce is the star here and couldn’t be easier to put together. It works well in so many contexts: try it with roast chicken, marinated tofu or grilled fish or prawns, or let it come to room temperature and use it as the base for a fish or prawn crudo dish. For a quick midweek dinner, serve the cabbage with fried eggs.
I love the combination of sweet and savoury (as you’ll probably have deduced if you’ve flicked through this book a few times), and there is no greater union than that of pork and pineapple.
Featuring 145 delicious yet simple vegan recipes from celebrated Icelandic celebrity cook-cum-entrepreneur Solla Eiríksdóttir, Vegan at Home is filled with useful advice on how to prepare recipes in advance, reduce food waste, and adapt recipes to add variety to the meals you’ve made.
When growing up, my mom loved to serve us homemade berry compote as a part of our daily vitamin C intake. We didn’t have sugar-loaded cereals for breakfast; on the menu was oat porridge with berry compote and cultured yoghurt. My favourite was the blackcurrant compote and so here is my version.
