In a Lebanese cafe here in London I ate fried taro coated in sumac and raw garlic, doused with lemon juice and tahini paste. But I've also enjoyed it boiled in coconut milk served alongside ...

Cook freshly picked taro stalks, or zuki, with stock and seasoning. Wrap in abura-age tofu and tie up with boiled mitsuba leaves. A simple yet delicious autumn dish that's perfect for festive ...