Poach perfect: Yotam Ottolenghi’s recipes for buttery prawns, spicy chicken soup and ginger rhubarb — theguardian.com

Poaching is gentle and delicate, and probably not quite as sexy-sounding as, say, grilling or pan-frying. Those high-heat cooking methods create colour and immediate drama, whereas the one that relies on an aromatic liquid is all about suspense: a coming-together of ingredients as they gently give in to their surroundings. The patience pays off, though, with a certain clarity and restraint that, for me, are particularly appropriate at this time of the year. It delivers the kind of deep, unadulterated flavours that carry you through winter with ease and warmth.

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