Edamame salad
Photography Photography by Simon Devitt.
INGREDIENTS
300 grams edamame (Japanese soy beans)
150 grams snow peas
100 grams fresh shiitake mushrooms, cleaned and thinly sliced
2 spring onions, very thinly sliced
METHOD
Blanch the edamame and snow peas separately in boiling salted water until crisp tender then drain and plunge into cold water. Dry well, then mix with the shiitake and spring onions. Set aside until ready to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.