My dinner strategy was to make a light, vegetable-focused springtime meal.
Diners looking for a light vegetable opener didn't find it in this zucchini dish.
In a small bowl, combine 2 tablespoons plum sauce, soy sauce, mirin, light vegetable oil, sesame oil and vinegar.
Snack between courses on edamame while you wait for the fairly light vegetable tempura (broccoli, zucchini, sweet potato), or the Asian-style battered and fried spare ribs.
Christian Puglisi, the chef, and his team are all Noma veterans, serving exquisite and light vegetable-centric food, and amazing bread.
These were a funky-looking delicacy with a taste lying somewhere between squid and oyster; they were served with fresh peas in a light vegetable broth, a dish that was clean, flavoursome and simple.
Serves 4 750g carrots, sliced into discs 3 tbsp rendered goose or chicken fat, or light vegetable oil Salt Juice of 1 orange ½ tsp ground ginger 1 tsp cinnamon 2 tbsp runny honey 2 tbsp raisins 1 In a large pan, fry the carrots in the fat, stirring and turning them over.
Back at home, I managed a taste or two of the soup, a light vegetable broth that was packed with barley.
If I'd skipped this step, I'd have used much-diluted chicken stock (say one part stock to three parts water) or a light vegetable stock, or even salted water.
But in recent years, following the urging of my friends Angela Hartnett and Diego Cardoso of London's Murano restaurant, I've pretty much switched to light vegetable broth or much-diluted chicken stock, which return the spotlight to the star flavors of any risotto: shallots or onions, wine and, of course, rice.
