Article #42040

Spent coffee grounds add depth to a smoky-sweet, intense barbecue sauce that’s a knockout with pulled mushrooms, grilled veg and meat alike

Three pillars underpin my cooking style – pleasure, people and planet – and I believe that all three need to be taken into account to make a truly delicious and nourishing meal, hence the title of my most recent book, Eating for Pleasure, People & Planet. Today’s recipe is taken from one of the tastiest recipes in the book, Venezuelan corn cake arepas with “pulled” oyster mushrooms and this sweet, umami-rich and intense barbecue sauce, all topped with a refreshing kohlrabi and mango salsa.