One is traditional, one exotic and one vegetarian, all are cooked on a tray in the oven. I recoil at using too many pots and pans when I’m cooking at home. Photograph: Nick BradshawA salt baked vegetable feast with wild garlic aioli. I’m making a wild garlic purée as you can use it for lots of things, and it keeps in the fridge. Recipe: Pork steak and friendsRecipe: Spiced lamb shoulder, bulgur wheat with aubergine, pepper, tahini dressingRecipe: Salt-baked vegetables with wild garlic aioli

Source: The Irish Times March 06, 2021 06:00 UTC