Honey and yoghurt cornbread (pictured above)I’ve always kept my cornbread more on the savoury side, with such additions as feta and chilli. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside. Poha and coconut flanFacebook Twitter Pinterest Yotam Ottolenghi’s poha and coconut flanPoha (or powa) is cooked, flattened and dried rice. Add the garlic, ginger, chopped chilli, spices and curry leaves, and cook for two minutes more, stirring often, until fragrant. Swiss chard and ricotta pieFacebook Twitter Pinterest Yotam Ottolenghi’s swiss chard and ricotta pie.

Source: The Guardian June 22, 2019 08:26 UTC