GOOD CHAR

EMMA GALLOWAY TURNS UP THE HEAT WITH MEAT-FREE DISHES THAT DON’T NEED A BAR­BE­CUE.

Cuisine - - CONTENTS - Recipes, food styling & pho­tog­ra­phy Emma Galloway

Emma Galloway turns up the heat with fiery meat-free dishes

SOME PEO­PLE MAY think it’s kind of strange that I’ve never owned a bar­be­cue, but maybe when I tell you that I grew up in a veg­e­tar­ian house­hold, you’ll un­der­stand there’s never re­ally been a great need for one. (For the record, I’ve also never owned a mi­crowave!).

There are plenty of plant-based op­tions for bar­be­cue feasts, but I thought I’d share a few of my favourite short­cut ways to get sim­i­lar re­sults for the bar­be­cue-less among us in­stead.

All the fol­low­ing recipes have been de­vel­oped with char and smoke in mind. Grilling cap­sicums in the oven un­til black and charred gives nat­u­ral smok­i­ness, while blis­ter­ing cherry toma­toes in the same man­ner ren­ders soft, juicy mouth­fuls, and the creamy chipo­tle sauce they’re paired with brings heat and a touch of nat­u­ral smoke.

A grid­dle pan is the per­fect way to get the look of bar­be­cue cook­ing, but you can also pan­fry the peaches or grill them in the oven if you don’t have one handy.

GRILLED PEACHES WITH ALMOND CRUMB & RASP­BERRY CO­RIAN­DER SAUCE recipe page 116

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