Atlas Market Recipes
Avocado, Bean and Burnt Kale Salad
This hearty bean salad has a bit of heat from the chilli, a nutty earthiness from the tahini, and a citrus zing from the orange and lime. It uses kale,...
Avocado, Bean and Burnt Kale Salad
This hearty bean salad has a bit of heat from the chilli, a nutty earthiness from the tahini, and a citrus zing from the orange and lime. It uses kale,...
Warm Crab Scrambled Eggs with Polenta
Creamy scrambled eggs and soft polenta is a magical combo and this is a dish I’ve served time and again. Farofa is flour made from cassava (often called yuca), the...
Warm Crab Scrambled Eggs with Polenta
Creamy scrambled eggs and soft polenta is a magical combo and this is a dish I’ve served time and again. Farofa is flour made from cassava (often called yuca), the...
Asparagus with Cheese Crackers
Guava paste, a Brazilian staple often eaten with cheese, harks back to the colonial days of Portuguese rule when guavas were used to replicate quince paste. In this recipe, I’ve...
Asparagus with Cheese Crackers
Guava paste, a Brazilian staple often eaten with cheese, harks back to the colonial days of Portuguese rule when guavas were used to replicate quince paste. In this recipe, I’ve...
Clams with Avocado, Tamarind and Pineapple
Unless you’re Brazilian, you mightn’t have cooked with this combination of flavours before. This a fantastic dish to use common ingredients, such as avocado and pineapple, in a new way....
Clams with Avocado, Tamarind and Pineapple
Unless you’re Brazilian, you mightn’t have cooked with this combination of flavours before. This a fantastic dish to use common ingredients, such as avocado and pineapple, in a new way....