Platform office design prototype with Landsec, Easi Space and Innovate UK

This version of split pea soup (sans garnishes) is entirely vegan, with water as the base of the broth, but other recipes may use chicken stock, and many versions will also add some smoky, meaty flavor with cubed ham or ham hock that cooks in the soup.. Notes from the Food & Wine Test Kitchen.

In a small bowl, toss the herbs with the lemon juice and season with salt and pepper..Arrange the split buns cut side up on a platter.

Top with the ham, eggs and herbs.Serve open-face..4 shallots, thinly sliced.

1 Fresno chile, seeded and thinly sliced.Two 15-ounce cans chickpeas, rinsed and drained.

2 1/2 cups chicken stock or low-sodium broth.

4 ounces mustard greens, stemmed, leaves torn.The menu, which draws inspiration from both Indian and Western techniques and flavors, is filled with hits like Aachari Pork Sandwiches and French Fry Manchurian.

But the real star is the.Butter Chicken Calzone.

, which arrives at the table as a piping-hot and puffy semi-circle of innovation and promise.The real magic happens when you take a knife to the dish and out erupts a stream of almost lava-like gravy and molten cheese strings.. At the restaurant, Shah and Yamada deploy a three-day process to make their butter chicken: it's a multistep affair that involves a salt brine, a heavily spiced yogurt marinade, and crafting a gravy with house-made chicken stock.