For the chicken schnitzel:
2 chicken breasts, butterflied and lightly beaten
50g plain flour
1 egg
75g panko breadcrumbs
2tsp fresh dill, chopped
1 tsp paprika
Vegetable oil, for frying
Salt and pepper
For the celeriac & apple remoulade:
250g celeriac, peeled and julienned
1 Granny Smith apple, peeled and julienned
5 tbsp mayonnaise
1 tbsp wholegrain mustard
5g flat leaf parsley, chopped
5g tarragon, chopped...
2-3 large red onions, cut into chunky wedges
2-3 fresh red chillies, thinly sliced
3-4 garlic cloves, peeled and crushed
2 bay leaves
350ml apple cider vinegar
350ml water
50g caster sugar
20g sea salt
1 tsp mustard seeds
½ tsp black peppercorns
½ tsp pink peppercorns
½ tsp coriander seeds
1 tsp fennel seed
½ tsp caraway seeds
1 star anise
Prep the Onions
Peel and cut the red onions into thick wed...
For the Piri-Piri Chicken:
1 whole chicken, spatchcocked or cut into pieces
1 batch fresh Piri-Piri sauce (see here)
Salt, to season
For the Slaw:
¼ red cabbage, finely shredded
1 carrot, grated or julienned
1 red ...
300g smoked streaky bacon
12-16 fresno chillies
2 red peppers
1 red onion
4-6 garlic cloves
6-8 sprigs thyme, tide together
4tablespoons brown sugar
2tablespoon maple syrup
150ml red wine vinegar
150ml water
1 shot espresso
Rendered bacon fat (from earlier)
Start by finely chopping the smoked streaky bacon and adding it to a dry pan over medium heat. Stir occasionally as it cooks, allowing the fat to render and the bacon to turn golden an...
2025-07-26 08:00:06 +0000 UTC View Post
2 medium aubergines
3-4 tbsp olive oil
Salt, to season
For the glaze:
3tbsp harissa paste
3tbsp honey
3tbsp pomegranate balsamic vinegar*
To serve:
200g thick Greek yoghurt
2 tbsp pomegranate seeds
1 small handful fresh coriander, chopped
Drizzle of good olive oil
Extra balsamic vinegar, to finish
Prepare and Cook the Aubergine
Preheat the oven to 200ºC. Slice the aubergines i...
6 egg yolks
250g Gochujang paste (fermented Korean red pepper paste)
Method:
Prepare the Gochujang Base
Start by spooning or piping a generous layer of gochujang into the base of a clean, shallow container. Use the back of a spoon to smooth the surface, then create 6 small indents in the paste, these will cradle your little yolks, keeping them in place as they cure.
Separate & Drop In The Yolks
Carefully separat...
Choux Pastry Base
120ml milk
120ml water
115g unsalted butter
2g salt
2g sugar
Freshly ground black pepper
170g strong white flour
250g eggs (approx. 4–5 large eggs, beaten)
Flavourings
10g fresh parsley, finely chopped
10g fresh chives, finely chopped
10g fresh dill, finely chopped
10g fresh oregano, finely chopped
Zest of 1 lemon
45g parmesan, finely grated
To Finish
100g unsalted b...
1 thick cut rib-eye steak (approx. 350-400g)
2-3tbsp olive oil
75g butter
10 thyme sprigs - tied together
1 garlic bulb, cut in half
1 banana shallot, peeled & finely diced
2tbsp green peppercorns
1 garlic clove, peeled and crushed
50ml brandy or cognac
1tsp Dijon mustard
200ml beef stock
1tsp Worcestershire sauce
150ml double cream
Sea Salt & Black Pepper
Method:
For the steak:
Season ...
2025-07-15 15:39:17 +0000 UTC View Post
400g red chillies (Fresnos or similar)
8-10 garlic cloves
1L water
30g fine sea salt (for a 3% brine)
100-150ml pickle juice (from sweet & sour gherkins)
50g olive oil
Salt and pepper, to taste
Optional (for serving):
Pickled gherkins, breadcrumbs, oil for frying
Method:
Ferment the Chillies
Remove the stalks from the red chillies but keep them whole. Place the chillies and peeled garlic cloves into a cle...
475g Sriracha (or any THICK Hot Sauce)
For the sherbet coating:
50g caster sugar
10-12g citric acid (baking grade)
¼-½ tsp bicarbonate of soda (adjust to desired fizz)
Method:
Make the Roll-Up Base
Start by pouring the Sriracha directly onto a tray lined with a silicone baking mat. Using a spatula, spread the hot sauce into a smooth, even layer around 2-3mm thick. The sauce should be thick enough to hold shape but not ...
150-200g dried chilies (I used Kashmiri, Ancho, Arbol and Fresno)
6 dried Guajillo chili peppers, destemmed and deseeded
1 red pepper, roasted and peeled
2tbsp cumin seeds
2tbsp coriander seed
1tbsp caraway seeds
3-4 garlic cloves, finely minced or crushed
1tbsp tomato paste
3tbsp olive oil (plus extra for topping)
1 lemon, zest & juice
1tbsp red wine vinegar
1tbsp smoked paprika
1tbsp cayenne pepper
1-2tsp sea salt
Method: 2025-06-27 08:00:06 +0000 UTC View Post
120g red Thai or African bird’s-eye chillies, stems removed
1 medium onion, roughly chopped
4-5 cloves garlic, peeled
Zest and juice of 1 medium lemon
2 teaspoons smoked paprika
50ml red wine vinegar
50ml extra-virgin olive oil
½ teaspoon kosher salt
25g coriander, roughly chopped
Method:
Blend the Base
Place the chillies, onion, garlic, lemon zest, lemon juice, ...
1 jar Calabrian chilli peppers in oil, whole
4-6 garlic cloves
75g sun-dried tomatoes
1 tbsp dark balsamic vinegar
5 tbsp extra virgin olive oil (plus more as needed)
1 tsp sea salt
1 tsp freshly cracked black pepper
3-4 fresh basil leaves
Method:
Drain the Chillies
Begin by draining the Calabrian chilli peppers through a fine sieve to remove any excess oil. This helps you better control the consistency of the final paste a...
Poolish:
50g Water
50g Strong Flour (00)
1g Yeast
Dough:
Poolish ferment
1g Yeast
520g Flour
325g Water
11g Fine Sea Salt
Make the Poolish
In a mixing bowl, combine the water, flour and yeast. Mix to form a smooth, batter-like consistency. Cover and leave at room temperature to ferment for 12-18 hours.
Make the Dough
Add the...
250g shallots, peeled (about 6-8 Thai red shallots 'Hom dang' )
1 bulb garlic, cloves peeled & separated
30g galangal, thinly sliced
50g dried shrimp
75g dried red chillies, stems and seeds removed
1 tsp shrimp paste
50g palm sugar
80g tamarind paste
4 tbsp fish sauce
1 tsp salt
150ml neutral oil (vegetable or similar)
Char the Aromatics
Place the sliced shallots, garlic and galangal into a dry frying pan over medium-high he...
1 tsp cumin seeds
½ tsp cardamom seeds
1 tsp coriander seeds
¼ tsp caraway seeds
½ tsp black peppercorns
50g fresh coriander, roughly chopped
50g fresh parsley, roughly chopped
10g fresh mint
1 lemon, zest & juice (to taste)
4-6 green jalapeño chillies
2-4 cloves garlic
½ tsp kosher salt, more to taste
100g olive oil (plus more to adjust consistency)
Method:
Toast the Spices
Add the cumin, cardam...
Maris Piper potatoes
Olive oil
Sea salt
Black pepper
Preheat your oven to 190ºC. Wash the potatoes and cut them into chip-sized batons, leaving the skin on for added texture and flavour. Place them in a bowl of clean water to rinse off excess starch and prevent oxidising. Once all are cut, drain and dry thoroughly using a clean tea towel. Transfer to a baking sheet, drizzle with olive oil, season generously with salt and black pepper, and toss to coat....
2025-05-31 08:00:05 +0000 UTC View Post2 medium onions, peeled and roughly chopped
3-4 garlic cloves, peeled
30g fresh ginger, peeled and roughly chopped
10 Kpakpo shito peppers (or substitute with Scotch Bonnets), stems removed
300ml vegetable oil
40g tomato paste
50g dried shrimp powder
50g ground dried fish
1 star anise
½tsp ground cloves
1tsp ground allspice
2tsp paprika
2tsp dried thyme
2tsp dried rosemary
2tsp black pepper
2tsp chilli flakes
Salt, to taste
Method...
2025-05-30 15:20:31 +0000 UTC View Post
40–50 large pitted green olives
75g chorizo, finely diced
50g firm goat’s cheese, diced
50g cream cheese
4 anchovies in olive oil, drained
2 cloves garlic, crushed
2 tbsp curly parsley, chopped
1 tsp cracked black pepper
100g plain flour
2 eggs, beaten
100g panko breadcrumbs
Salt and herbs, to finish
Make the Filling
Place the chorizo, goat’s cheese, cream cheese, anchovies, garlic, parsley and black pepper into ...
300g unsalted butter
1 x 70cl bottle of whisky
Method:
Brown the Butter
Place the butter in a saucepan over medium heat. Cook until it begins to foam, stirring frequently. Continue until the milk solids turn golden brown and the butter smells nutty and toasty. Remove from heat.
Combine with Whisky
Pour the whisky into a large clean jar or container. Add the warm brown butter and stir or shake to co...
400g feta cheese, diced
250g ricotta cheese
1tbsp fresh or dried thyme
2-3 tbsp honey
1tbsp smoked paprika
1tbsp freshly cracked black pepper
1tbsp harissa paste
1 lemon, zested
12 sheets filo pastry
100g butter, melted
100g hot honey, to finish
Method:
In a mixing bowl, combine the feta, ricotta, honey, thyme, smoked paprika, cracked black pepper, harissa paste, and lemon zest. Mix thoroughly, breaking up the feta until the mixture i...
2025-05-03 06:33:22 +0000 UTC View Post
Chicken tenders
2 whole eggs
200g plain flour
1 tsp salt
1 tsp black pepper
2 packs instant ramyun noodles (e.g., Nongshim)
Seasoning packets from ramyun
Oil for deep frying
Method
Place the dry ramyun noodles into a bowl. Use a rolling pin to crush the noodles into small shards and mix with included seasoning packets.
Season the flour with salt and black pepper. Then coat the chicken in seasoned flour, then egg, then finally the crush...
2025-05-01 15:45:05 +0000 UTC View PostChicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Oil for deep frying
Method:
Season the flour with salt and black pepper and whisk to combine. In a separate bowl, beat the eggs until smooth.
Dip the chicken tenders into the beaten egg, then into the seasoned flour, making sure each tender is fully coated. For a thicker crust, go flour → egg → flour again.
Deep-fry at 180°...
For the Stock
500g water
1 piece kombu
2 dried shiitake mushrooms
For the Marinade
250g soy sauce
250g kombu & shiitake stock
125g honey
2 spring onions, greens sliced
½ onion, finely diced
2 chillies, diced
2–3 garlic cloves, minced
4–5 coriander stalks, finely chopped
1tbsp toasted sesame seeds
Eggs
12 egg yolks
Method:
Prepare the Kombu Stock 2025-04-07 08:00:03 +0000 UTC View Post
For the Dough
300g strong white bread flour
1tsp ground cardamom
30g sugar
6g salt
15g yeast
120g whole milk
1 large egg
100g butter, softened
For the Filling
150g dark brown sugar
2tbsp ground cinnamon
100g butter, softened
For the Cream Cheese Frosting
100g cream cheese, softened
50g butter, softened
100g powdered sugar
1–2tbsp milk
1 tsp vanilla extract
Method: 2025-04-05 08:00:05 +0000 UTC View Post
French Shortcrust Pastry (Pâte Brisée)
225g plain flour
15g sugar
¼ tsp salt
110g cold butter, cubed
1 large egg yolk, beaten
3 tbsp ice-cold water
Croissant Frangipane
100g butter
100g sugar
2 eggs
150g croissants, toasted with and blitzed into fine crumbs
25g flour
30ml kirsch
Filling & Topping
150g black cherry jam
100g icing sugar
30ml amaretto
Method
Preheat the ...
2025-04-01 15:44:17 +0000 UTC View Post
250g croissants
25g unsalted butter
50g golden caster sugar
80g pecans, roughly chopped
50g white chocolate
½ tsp cinnamon
100g butter, room temperature
Pinch of salt
Method
Preheat the oven to 160ºC. Tear the croissants into bite-sized pieces and spread them out on a baking tray. Drizzle with melted butter and sprinkle with brown sugar. Bake for 15-25 minutes until crisp, golden brown, and slightly caramelised.
Place the white chocola...
2025-03-27 16:57:51 +0000 UTC View Post
25g butter
2 medium bananas
4tbsp light brown sugar
900g ground beef (80/20)
2tsp salt
1tsp black pepper
8 slices smoked streaky bacon, cooked until crispy
4 brioche buns
8 tablespoons creamy peanut butter
8 slices cheese (cheddar or American)
Method
Make the Caramelised Bananas
Peel the bananas and cut each in half, then slice each piece lengthwise to make 8 pieces in total. Heat a large nonstick pan ov...
2kg chicken thighs (skin removed)
500g peanuts
1-2tbsp light brown sugar
1tbsp salt
1tsp MSG.
Method
Preheat the oven to 180ºC. Lay the chicken skins flat on a lined baking tray, season generously with salt, and roast until golden brown and crisp, about 25-30 minutes. Drain the rendered schmaltz into a small bowl and set aside.
Reduce the oven to 160ºC. Spread the peanuts onto a tray and roast for 10-15 minutes until golden brown. Let them c...
2025-03-15 09:00:08 +0000 UTC View Post
For the stock:
500g Water
1 piece Kombu
2 dried Shiitake mushrooms
For the marinade:
250g Soy Sauce
250g Kombu & Shiitake Stock
125g Honey
2 Spring Onions (greens, sliced)
1/2 Onion (finely diced)
2 Chillies (diced)
2-3 Garlic cloves (minced)
4-5 Coriander stalks (finely chopped)
1 tbsp Sesame Seeds (toasted)
12 Eggs
Step 1: Prepare the Kombu Stock