Who doesn’t love chocolate brownies? Even better, chocolate brownies with miso and walnuts made in about 20 minutes including mixing the batter and cooking? Look no further than these amazing Microwave Miso Walnut Brownies from Tim Anderson’s Microwave Meals cookbook, full of amazing recipes that show the incredible versatility of this oft-maligned kitchen appliance. Read our full review of Tim Anderson’s Microwave Meals. Print Microwave Miso Walnut Brownies Walnuts are fairly far down the list in my nut power rankings (it goes: macadamia, pecan, peanut, pistachio, hazelnut, pine nut ..read more

Like Tim, we are a huge fan of Thai salads including yum makhua yao (a grilled aubergine salad). Tim’s clever microwave version from his latest cookbook, Microwave Meals is simple to make, fragrant with herbs and dressed in a deliciously bright and punchy sauce. Instead of charring the aubergine to achieve the dish’s characteristic smoky flavours, Tim cunningly calls on smoked paprika to bring that charred flavour note, and it really works! Served cold, this is ideal for summer but can be enjoyed all year round. Read our full review of Tim Anderson’s Microwave Meals. Print Steamed Aubergine ..read more

It’s no secret that we love Tim Anderson’s cookbooks and recipes here at Kavey Eats! After being amazed and delighted by the Microwave Mabo Aubergine recipe from his book Bowls and Bento, we were ridiculously excited to dive into his latest cookbook, Microwave Meals, full of amazing recipes showcasing the versatility of this oft-maligned kitchen appliance. Unlike Tim’s previous seven books, Microwave Meals doesn’t focus on Japanese food. Instead it pulls together foods from Tim’s American upbringing, his life in the UK, and the global influences that are prevalent in British cooking today, an ..read more

When Pete and I moved from London to a small village close to Abergavenny at the start of 2019, one of the cuisines we really missed was Turkish. In our old home in North Finchley, London we had easy access to several excellent Turkish restaurants which we visited often! After moving, although we enjoyed the Turkish food we were able to find locally, neither the breadth of their menu (though they offer a more extensive menu now than back in 2019) nor the size of their portions matched our London favourites, even though what we ate was good and tasty. When Anatolian Turkish Restaurant set up s ..read more

Parallel is the sibling restaurant to Pasture Cardiff, a high quality steak restaurant that opened in Cardiff 3 years ago, two years after owner Sam Elliott launched Pasture Bristol. Elliott introduced Parallel in March last year and the small plates restaurant opened to almost immediate praise from critics and customers alike. At a time when hospitality is facing many challenges, Elliott’s star is rising fast with Radius (another Bristol restaurant), and Nightshade (a speakeasy-inspired basement bar in Cardiff) also under his belt. Next to open will be all-day restaurant Prime (in Bristol), w ..read more

A simple noodle dish garnished with egg, cucumbers, and carrots with a sesame sauce, Liang Mian is a popular dish sold from casual eateries, street food stalls and convenience stores across Taiwan. This recipe is from Made in Taiwan by Clariss Wei, published by Simon and Schuster. Read our detailed book review of Made In Taiwan. Print Cold Sesame Noodles | 涼麵, Liang Mian There’s a cold noodle vendor called Liu Mama’s 劉媽媽麵館 in Taipei that’s open exclusively from 9:30 p.m. to 9:00 a.m. By virtue of their hours, they serve a distinct class of night owls who crave sesame-drenched noodles w ..read more

Crispy, soft and flaky scallion (spring onion) pancakes are a popular street food in Taiwan. Made from a wet, unleavened dough rather than a batter, they are often eaten for breakfast, but can be enjoyed at any time of the day, with or without an egg. Fried fresh for each customer, vendors usually roll them up and pop them into a paper bag with the top sticking out, ready to eat. This recipe is from Made in Taiwan by Clariss Wei, published by Simon and Schuster. Read our detailed book review of Made In Taiwan. Clarissa provides the following Photography note to describe the image: “The scene ..read more

“Taiwanese food, that’s basically the same as Chinese, isn’t it?” That’s the refrain I heard from quite a few people when we planned our two holidays to Taiwan. The answer is “yes and no“, but that “no” is no small thing at all. Yes, a large swathe of Taiwanese cuisine has similarity to Chinese dishes (though there are many divergences that have evolved over time), but there are several other major influences, not least of which is the food of indigenous peoples who inhabited Taiwan for at least five millennia. (A brief history!) There are signs of human habitation on Taiwan that go back tens ..read more

A joint of beef cooked slowly in a braising liquid of beef stock, red wine and Pedro Ximinez sherry with whole shallots, sliced onions and carrots makes a perfect winter warmer and also fits the bill whenever you’re seeking comfort. This recipe can be served two ways: cook the beef joint until it’s tender but retains its shape so you can serve it in slices alongside a gravy made from the cooking liquid, or leave it in the slow cooker a while longer until you can shred the meat easily and mix it into the liquid for a homely stew. We recommend a good quality joint of beef, such as the 28 days d ..read more

A ..read more