Inspired by the recipe below really, I used udon cooked at the last moment and served warm rather than cold. I used beetroot and cabbage, sautéed, some additional cabbage pickled, and charred broccoli on top. Superb. A great dish for using up veg.
I’m not sure I can ever be on board with maple syrup on in dressings or sauces though… It’s a flavour that is lost so easily and an expensive one at that. Honey is a fine stand in.
From Anna Jones – A modern way to cook, pg. Xxx