Sarah Tuck on RNZ with Jesse Mulligan

I never need an excuse to talk food so it was a treat to head into Radio NZ last week to chat with Jesse Mulligan and have a good poke around the latest issue of dish.

Jesse kicked off with a surprise question asking how easy it is to put together a food magazine, then we moved on to discussing the rise of vegetarianism and how so many people like to have a few non-meat based dishes up their sleeves – particularly handy at this time of year when barbecues dominate the entertaining scene.

I had popped together Claire Aldous’ Roasted Pumpkin and Buckwheat Salad, delicious and satisfying with the addition of sweet, roasted seedless red grapes, a little heat and lemony spice from harissa and the crunch of toasted hazelnuts topped with a good drizzle of a garlicky sour cream dressing. Buckwheat gives a fabulous, slightly nutty, grain-like base, but there are many other options – from brown rice to quinoa. To find out more, click here to listen in.