Discover - Soul Spoon

In season

June produce

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Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

Well-fermented sour kimchi is chopped fine; the juice is reserved

Madrasi masala paste represents the very hot end of British-Indian curry pastes

This is mapo tofu without the pork, where the dried shiitake mushroom steps in and does most of the heavy lifting

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

Tuscan summer salad invented to use up the day-old bread, and one of the cleverest ways to eat tomatoes when they're at their peak

A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat