Fried Oysters with Vegetable Salad / Ragout of Spring Vegetables / Roasted Butternut Pumpkin Soup

Article & Recipe: Yotam Ottolenghi's recipes for fried oysters and a raw vegetable salad

I was particularly fond of the fried, breadcrumbed oysters served with a sticky, sweet-and-sour sauce (years later I found a Japanese equivalent, kaki furai). This dish comes very close to what I had back then.

Article & Recipe: Open-ended possibilities: Ragout of spring vegetables

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter

Blog Post & Recipe: Roasted Butternut Squash Soup and Friends

Meanwhile, heat the oil in a large pan. Add the onion, celery, carrot, garlic and sage and cook on low heat for 10 minutes until soft, but not brown. Pour in the stock, and bring to a boil. Simmer vegetable for 5-10 minutes, until soft.