How to cook big-flavour plant-based food without the smoke
Anyone who regularly cooks vegetables at high temperatures probably knows the scene. The pan is sizzling, the cauliflower has developed those perfect golden edges, everything smells delicious, and suddenly the smoke alarm starts complaining. It can feel as though something has gone wrong, but smoke is often a side effect of techniques that create excellent flavour. Browning, blistering, roasting and…
