In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
Grimes explores squash’s more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.
This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)
