The November 2017 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about Sichuan cooking, a feast for the senses, offering wonderfully aromatic and delicious dishes abundant with chilli and spices.. This articles covers key Sichuan ingredients, from Sichuan peppers to fermented black beans to chilli bean paste. Recipes include our hot pot style noodle bowl, fragrant spicy aubergine, and mayo doufu.
Click on the link below to read the article in full: