Add some heat to your winter kitchen

Spicy Moroccan Carrot Salad


  • 2 pounds carrots
  • 1/3 cup olive oil, plus extra to finish
  • 1 onion, finely chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 1 serrano chile, finely chopped (and seeded, if you want less heat)
  • 1 green onion, finely chopped
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped preserved lemon
  • 2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
  • 1/2 cup Greek yogurt, chilled


  1. Peel or scrub carrots and cut them, depending on their size, into cylinders or semicircles one-half-inch thick. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.
  2. Heat the oil in a large pan and sauté the onion over medium heat until soft and slightly brown, about 12 minutes. Add cooked carrots and all the remaining ingredients except the cilantro and yogurt. 
  3. Remove from the heat. Season liberally with salt, stir well and leave to cool.
  4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro. Serves 4.
Adapted from Adapted from Plenty by Yotam Ottolenghi

Grilled Kimcheez Sandwich


  • 1/4 cup unsalted butter
  • 8 (1/2-inch-thick) slices country-style bread
  • 16 ounces cheese, such as Havarti, Monterey jack, or Swiss, sliced thick
  • 1 cup any napa cabbage kimchi, coarsely chopped


  1. Butter the slices of bread on one side and place them on the skillet, butter side down (you may need to do this in batches).
  2. Distribute the cheese evenly on half of the bread slices and cook until slightly melted. Place the kimchi on top of the cheese, top with the remaining toasty bread slices and cook for 1 minute more, or until the cheese is completely melted and the bread is tasted golden brown.
  3. Using a spatula, gently flip the sandwich and cook for 1 minute longer. Remove from the pan and cut each sandwich in half for easier handling. If working in batches, repeat with the remaining ingredients. Serves 4.
Adapted from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun