Latest Recipes

Ku Gua Chao Rou is a fast, deeply savory stir-fry of tender pork and crisp-tender bitter melon in a glossy black bean sauce. The finished dish is fragrant with garlic, lightly spicy from chili, and balanced by the distinctive bittersweet character of the melon.

This clear, comforting soup combines tender pork ribs with sweet, silky daikon in a light broth scented with ginger and spring onion. Wolfberries add a gentle fruitiness and subtle colour, making the finished dish delicate, savoury, and deeply soothing.

Kkakdugi is a crisp, juicy diced radish kimchi coated in a fiery red seasoning of gochugaru, garlic, ginger, and fish sauce. This quick version is bright, crunchy, and deeply savoury, with enough heat to feel authentic while staying approachable for beginner cooks.

Daikon no Nimono is a comforting Japanese simmered dish in which thick pieces of radish are cooked until silky, juicy, and lightly translucent. The broth of kombu dashi, soy, mirin, sake, and a touch of sugar gives the daikon a delicate balance of savory, sweet, and clean umami flavor.

These pandan-wrapped chicken parcels are deeply aromatic, juicy, and lightly caramelized from the marinade. When unwrapped, they release a sweet grassy fragrance from the pandan, paired beautifully with a glossy sweet-salty dipping sauce.

This simple pandan coconut jelly is soft yet bouncy, with a delicate green hue and a lightly creamy texture from coconut milk. A drizzle of palm sugar syrup adds deep caramel notes that balance the floral freshness of pandan.

This pandan chiffon cake is airy, springy, and delicately moist, with a gentle sweetness and the distinctive floral-grassy perfume of fresh pandan. Coconut milk rounds out the flavor, giving the cake a soft richness without weighing down its famously light crumb.

Sup Udang Asam is a light yet deeply flavorful Indonesian prawn soup with a clear broth sharpened by tamarind and lifted by lemongrass and galangal. Sweet prawns, soft tomato, and spring onion make it both refreshing and comforting, with a clean sour-spicy finish.

Bo Xao Sa Ot is a fast, deeply aromatic stir-fry of tender beef with lemongrass, garlic, shallot, and chili. The beef is savory, lightly sweet, and glossy from quick caramelisation, making it especially good spooned over hot jasmine rice.

Tom Kha Gai is silky and fragrant, with tender slices of chicken suspended in a creamy coconut broth infused with lemongrass, galangal, kaffir lime leaf, and chili. The finish is bright with lime and fresh herbs, giving the soup a luxurious yet lively character.

Tender braised cuttlefish is simmered with onion, garlic, tomato, white wine, and a generous amount of spinach, then finished with fresh dill and lemon. The finished dish is savory, herbaceous, and lightly brothy, with the sweet depth of cuttlefish balanced by bright greens and olive oil.

Tender strips of cuttlefish are gently braised in a glossy, inky sauce scented with onion, garlic, white wine, and a little tomato. Served over soft polenta, the dish is deep, marine, savory, and unmistakably Venetian.

This Turkish tarator is a quick, creamy meze made from tahini, walnuts, garlic, lemon, and olive oil. It has a deep nutty richness balanced by fresh parsley and bright citrus, making it an excellent dip or sauce for a simple vegan spread.

This dish is all about contrast: tender, lightly charred cuttlefish with a fresh hit of lemon and parsley, paired with creamy garlicky alioli. It is fast, simple, and deeply satisfying, with the clean flavor of the sea front and center.

This creamy tahini sauce is bright with lemon, gently pungent with garlic, and lifted by fresh parsley and a hint of cumin. Smooth, nutty, and versatile, it works equally well as a dip, drizzle, or dressing.

This hummus is creamy, nutty, and bright with lemon, with a silky texture that feels far richer than its simple ingredients suggest. A finish of olive oil, paprika, parsley, and whole chickpeas gives it the classic Lebanese presentation and a beautiful contrast of flavor and texture.

This miso ramen is rich, savoury, and deeply comforting, with a full-bodied broth layered with sweet miso, garlic, ginger, and sesame. Tender chashu pork, sweetcorn, butter, bean sprouts, nori, and jammy soft egg make each bowl taste luxurious and satisfying.

This salmon comes out glossy, savory-sweet, and deeply flavorful, with a caramelised miso top and tender, flaky center. Sesame and spring onion add a fresh, nutty finish that makes the dish feel polished with very little effort.

This risotto di farro is creamy yet pleasantly chewy, with deep earthy flavor from porcini and wild mushrooms. Butter, Parmigiano-Reggiano, and a small drizzle of truffle oil give it a luxurious finish without overpowering the grain's natural nuttiness.

This Dinkelsuppe is warming, hearty, and deeply comforting, with tender pearled spelt in a lightly smoky broth full of sweet root vegetables and slices of sausage. The leek and parsley keep it fresh, while the celeriac gives the soup an earthy, classic German character.

Kisir is a bright, tangy, herb-packed bulgur salad with deep tomato richness and a gentle sweet-sour note from pomegranate molasses. The texture is light yet satisfying, with tender grains, crisp vegetables, and plenty of fresh parsley and mint in every bite.

Tabbouleh is a bright, refreshing herb salad with a lively balance of lemon, olive oil, juicy tomato, and cooling mint. This version is light, fresh, and true to the Lebanese style, where parsley takes center stage and bulgur adds just a subtle nutty bite.

Freekeh bil Lahmeh is a deeply aromatic pilaf of smoky green wheat simmered with spiced lamb, sweet caramelised onions, and hot stock until tender and fluffy. Finished with toasted almonds and fresh parsley, it is savory, warmly spiced, and elegant enough for a classic dinner table.

This Lebanese freekeh soup is hearty, smoky, and gently spiced, with tender chicken and a broth that becomes naturally lush as the grain cooks. Toasted pine nuts and fresh parsley add richness and brightness, while a squeeze of lemon lifts the whole bowl.