RECIPE ROOM

  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in August?
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Fuchsia Dunlop

    Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine.  She was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been traveling around China collecting recipes for nearly two decades. She writes for the Financial Times, The New Yorker and The Observer, among others. Her latest book Every Grain of Rice (Published by Bloomsbury, Aug 2013, RRP 54.99) is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Her previous books include the award-winning Sichuan Cookery, Shark’s Fin and Sichuan Pepper.

    Fuchsia grew up in Oxford, and studied at Magdalene College, Cambridge University, Sichuan University, and later at the School of Oriental and African Studies in London. She first became interested in China through a sub-editing job at the BBC, which led her to take evening classes in Mandarin, and eventually to win a British Council scholarship to study for a year in the Sichuanese capital, Chengdu.

    FuchsiaDunlop Radish

    Radishes in chilli oil sauce

    This is a beautiful and stunningly simple dish to rouse the appetite at the start of a meal,
    Read more

    Submitted by
    Fuchsia Dunlop
    FuchsiaDunlop egplant

    Smacked cucumber in garlicky sauce

    This exceptionally quick and easy dish is a Fuchsia Dunlop favourite.
    Read more

    Submitted by
    Fuchsia Dunlop
    FuchsiaDunlop cucumber

    Sichuanese spiced cucumber salad

    Usually served as an appetiser, this salad makes a smoky, aromatic side dish.
    Read more

    Submitted by
    Fuchsia Dunlop