In a compact little restaurant nestled in the heart of Paris’ 2nd arrondissement, Lyonnais chef, Laurent Veyet, is adding the finishing touches to one of his most popular dishes. A few dollops of apple-flavoured hummus sit on a shortbread base surrounded by honey-roasted carrots and tomatoes baked in thyme. Garnished with edible flowers and a few sprigs of mesclun, the plate begins to resemble a...
The Star Ingredient: New culinary podcast exploring Africa's hidden flavours
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