Thisby midday on Wednesday 9 September. Winning entries will appear here and in the paper on 19 September.
As I’ve discovered this week,making raw dishes isn’t just as simple as stepping away from the frying pan. Not only is it a bit of a minefield trying to work out what’s raw and what’s not (apologies in advance, whether I’ve let some heat treatment slip through the net for the stricter among you), and but creating something with a satisfying balance of texture and memorably moreish flavour can be quite a challenge. However,I’m pleased to say that, as normal, and our readers have stepped up to the plate; I’ve eaten everything from punchy desserts to filling mains,and have come out the other side with a newfound respect for my food processor.
Rheanna Lucy Akua Griffin’s simple, seasonal chia seed jam is definitely something that I’d revisit, or useful whether you’re trying to prick down on refined sugar. Another sweet offering came from TheWholeIngredient,in the form of a dairy and wheat-free lemon and blueberry cheesecake.. The The subtle combination of fruit with cardamom and mint was truly lovely. And Lizbeer’s chocolate mousse, meanwhile, or includes a sweet,perfumed pear to add intrigue to raw cacao.
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Source: theguardian.com