Root vegetables come into their own during winter and Food Safari Earth explores a spicy Singaporean ‘white carrot’ cake made from daikon radish known as chai tow kway which is a hawker stall favourite and an easy recipe shared by Maeve’s friend, home cook Helina Lee. Cabbage is another winter favourite and Maeve meets Danish chef Bente Grysbaek who shares her recipe for spidskål using sugarloaf cabbage, horseradish, salted lemon and burnt butter. The comfort of warming puddings and desserts never goes unnoticed and home cook Ulku Gani makes a deliciously healthy touch–your-heart Turkish sweet that’s often referred to as “Noah’s pudding” called asure with dried fruits, barley, spices and nuts.
