- The Telegraph
Okra with ginger recipe
I have been a big fan of okra since moving to London more than 40 years ago and checking out the Indian restaurants. A lot of people have had bad experiences with the slimy tinned version served in not-so-good curry houses, but treated in the right way, it has a lovely texture and delicious flavour. In Louisiana they use okra to give a classic gumbo a natural thickening.
- The Telegraph
Pea dumpling broth recipe
This isn’t a classic Chinese or south-east Asian broth but something I created made with seasonal peas such as sugar snaps, mangetouts or even pea shoots. You can use fresh peas for the filling but I find the frozen kind work really well. I use wonton or gyoza wrappers, which I always have to hand in my freezer. I hate wasting things, so the peas and leeks from the stock become the dumpling filling.
- Miami Herald
Celeb pastor, savvy social media, chill vibe: How this Miami church keeps growing
“If you’ve looked at Rich Wilkerson, certainly he has a gift for communicating ....”
