Dining Dosa pancakes

Dining Dosa pancakes with roast cauliflower and raita My dad used to make a lot of these combinations, picked up from his time growing up in Sri Lanka. This one has got a lot of different strands as it comes from so many places. It feels like a glorious coming together of heartiness, with fresh and summery flavours, too. The sourness comes from the fermented batter as well as lemon. I use these pancakes and mix in all sorts of things. It’s fantastic if left to ferment overnight, but it’s still great straightaway. Kimchi korean taco Kimchi is delightful and health-giving, with wonderful cultural credentials. There’s no place you can’t use kimchi. I love using it as a condiment, to add loveliness to dishes. Here we’ve mashed it up with West Coast ‘dirty food’. We mustn’t be afraid of bringing cultures together – it’s Korean but Californian, too. It’s got a bit of everything. Kombucha mayonnaise Once you get in the habit of it, making your own mayonnaise is quietly life-enhancing. It’s just so much better than store-bought. If I’m making kombucha, and I’m out of town or it ferments a bit quickly, having an ‘out’ where I can use it is great. It creates the most delicate mayonnaise. It’s just knock-out. 36 / Jaguar Magazine Jaguar Magazine / 37