25 Mar 2019

Thomasina Miers’ recipe for Sichuan-fried tofu noodle soup


Plug that hungry gap by raiding the store-cupboard for this fried tofu noodle soup


March is a tough month for food-lovers. Blood oranges are finishing their season and rhubarb is no longer the neon pink we so enjoy. Aside from wild garlic, the seasonal calendar will make us wait a little longer before the wave of lovely spring and summer fruits and vegetables arrive. To the store-cupboard we go then, raiding any savoury sauce or spice that puts oomph on to our plates. For recipe follow this link