28 Jul 2018

Thomasina Miers’ recipe for roasted aubergine and tomato salad with black beans


Fresh oregano lends a robust flavour to this smoky dish, tossed with a refreshing salsa


Have you noticed there’s a quiet vinegar revolution happening? Ever since we learned the importance of good gut bacteria, delicious, good-quality vinegars have started to reach a wider audience. I now know at least a dozen chefs, including myself, making their own at home with the dregs of wine (see Cult Vinegar or Vinegar Shed for starter kits). Good vinegar adds a magic sparkle to cooking – once you discover this, you’ll never look back. For recipe follow this link.