When roasted, stone fruit takes on a gorgeous, gooey texture that’s perfect with smooth coconut milk ice-cream and a caramelly jaggery base
In the summer, my favourite recipes are low-effort but high-reward. That usually means leaning on certain ingredients to do a lot of heavy lifting. In today’s recipe, there are three heroes : the jaggery, an ancient Indian unrefined sugar, which has its molasses intact, so giving it a naturally rich and earthy caramel flavour; the peach, a fleeting August pleasure; and, finally, a new kid on the block, evaporated coconut milk, which has a smooth consistency that’s perfect for setting to soft-ish ice-cream.
Meera Sodha’s new book, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day, is published by Fig Tree at £27. To order a copy for £23.76, go to guardianbookshop.com
Continue reading… When roasted, stone fruit takes on a gorgeous, gooey texture that’s perfect with smooth coconut milk ice-cream and a caramelly jaggery baseIn the summer, my favourite recipes are low-effort but high-reward. That usually means leaning on certain ingredients to do a lot of heavy lifting. In today’s recipe, there are three heroes : the jaggery, an ancient Indian unrefined sugar, which has its molasses intact, so giving it a naturally rich and earthy caramel flavour; the peach, a fleeting August pleasure; and, finally, a new kid on the block, evaporated coconut milk, which has a smooth consistency that’s perfect for setting to soft-ish ice-cream.Meera Sodha’s new book, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day, is published by Fig Tree at £27. To order a copy for £23.76, go to guardianbookshop.com Continue reading… Dessert, Vegan food and drink, Vegetables, Food, Fruit, Indian food and drink, Summer food and drink
