Something from Nothing

Alison Roman · Something from Nothing

This easy pasta recipe by Alison Roman features a creamy sauce with cauliflower, and a delicious cheesy breadcrumb topping for added texture.

Alison Roman · Something from Nothing

This Easter, instead of lamb try Alison Roman's recipe for crispy roast chicken with leeks for a dinner everyone will love.

Alison Roman · Something from Nothing

This pea salad recipe by Alison Roman is full of bright and punchy flavours. Serve as a side dish on Easter weekend or enjoy on a Spring picnic.

Alison Roman · Something from Nothing

An easy recipe by Alison Roman for a delicious, brothy soup with pork mince. It is the ultimate comforting meal for colder days.

Alison Roman · Something from Nothing

Poaching fish in a brothy sauce gives it so much flavour, and this easy Alison Roman recipe uses tomato and chilli oil for a sweet and spicy combo.

Alison Roman · Something from Nothing

This is the type of soup that, at first glance, might seem a little . . . unexciting. But what you’re likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or chestnut (cremini) mushrooms, but I can’t say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake or chanterelle. The simplicity of this soup means you do have to be vigilant about seasoning (especially if you’re so bravely using water instead of stock), salting, peppering and adjusting with fish sauce as you go. That said, I really enjoy the monk-like restraint of the mushroom-garlic-water magic that occurs (with a fish sauce assist, of course), creating a broth that is delicate and earthy, evoking a very good, robust mushroom tea.