Yotam Ottolenghi on cooking with steam – recipes

A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup

In the kitchen, as in life, there are some things I simply rarely get around to doing, or cooking, or using all that much. So much so, in fact, that I often forget just how satisfying and delicious they can be. Cooking food with steam is a good example: I know I love it, but it sometimes takes a whole steamed meal to remind myself of the fact. Today’s recipes are unashamedly a few steps up from a simple plate of steamed greens, but they make a satisfying and delicious bank holiday project.