This Korean fried chicken recipe makes crispy fried chicken coated in a spicy sauce. The chicken skin quickly soaks up the Korean fried chicken sauce and while that means it’s no longer super crispy, the spicy goodness makes up for it. If you can stop yourself from eating it all, the spice-soaked chicken skin tastes … Read more
Our Italian potato salad recipe with olives, capers, anchovies and rucola makes a fantastic year-round potato salad with quintessential Mediterranean ingredients. Serve it as a warm potato salad in winter and autumn, allowing the peppery rucola to wilt, or as a cold potato salad in summer and spring, chilling it in the fridge and arranging … Read more
Our Italian green beans recipe uses a pangrattato of crunchy breadcrumbs and Parmesan cheese to make an addictively delicious vegetable side dish that is full of fresh flavours courtesy of the just-cooked green beans, loads of texture thanks to the panko breadcrumbs and sesame seeds, and plenty of umami from the balsamic vinegar and Parmigiano … Read more
This Chinese lions head meatballs recipe makes shizi tou, fried melt-in-the-mouth pork meatballs braised with Chinese cabbage. A classic of Huaiyang cuisine, traditionally the meatballs were enormous, each sitting on a cabbage leaf which forms the mane. My meatballs are cub-sized for convenience as much as to avoid wastage. The recipe is adapted from Yan-Kit’s … Read more
Our best chicken stew recipe will make you a deeply flavoured old fashioned chicken stew with melt-in-the-mouth chicken that falls off the bone. Subtle use of spices such as turmeric and paprika add earthiness and warmth, while using two types of potatoes – waxy and starchy – ensure some potato pieces remain firm while others … Read more