Latest Recipes

Shorbet Adas is a silky Lebanese red lentil soup with warm cumin, turmeric, and coriander, finished with fresh lemon for brightness. Topped with sweet fried onion and fresh coriander, it is simple, hearty, and deeply comforting.

This smooth Turkish red lentil soup is comforting, lightly earthy, and brightened with cumin, mint, and lemon. A warm paprika oil drizzled over the top gives it a fragrant finish and a beautiful red-gold sheen.

Patbingsu is a refreshing Korean dessert of fluffy milk-shaved ice piled high with sweet red beans, chewy rice cakes, fruit, and a generous drizzle of condensed milk. This quick version balances creamy, icy, chewy, and fruity textures with a light matcha finish.

Anpan is a soft, fluffy bun with a tender crumb and a gently sweet flavour, wrapped around a rich center of smooth red bean paste. This vegan version keeps the classic contrast of pillowy bread, earthy-sweet anko, and a nutty sesame finish.

This simple Turkish classic brings together ice-cold raki and sweet chilled cantaloupe for a refreshing, elegant meze pairing. The melon’s perfume and juicy texture soften the spirit’s bold anise notes, making each bite and sip especially satisfying.

Hugo Spritz is a bright, floral aperitivo with crisp Prosecco, fragrant elderflower, cooling mint, and a lift of lime. Lightly sparkling and refreshing, it is an easy, elegant cocktail that feels especially at home on a sunny terrace before dinner.

This dish comes out of the oven bubbling and fragrant, with stretchy provolone surrounded by sweet-tart roasted cherry tomatoes and briny black olives. Oregano, chili, and olive oil give it the unmistakable flavor of southern Italy, while crusty bread turns every molten bite into the perfect scoop.

This char siu is sweet, savoury, and deeply aromatic, with edges that caramelise into a sticky lacquer while the pork belly stays juicy and rich. The honey-hoisin glaze and five-spice perfume create the unmistakable roast-shop flavour at home.

Caramel Corn is a crunchy, sweet snack with a buttery coating that bakes into a glossy shell around each piece of popcorn. This small-batch version is sticky at first, then sets into crisp, toffee-like clusters with a deep brown sugar flavor.

This Stromboli bakes into a crisp, golden crust wrapped around melty mozzarella, spicy pepperoni, sweet roasted pepper, and fragrant basil. It delivers the flavors of a classic American pizzeria slice in a neat, sliceable roll with a cheesy spiral inside.

This is a light yet deeply savory Italian broth with the concentrated aroma of Parmigiano, brightened by lemon and warmed with black pepper and nutmeg. Tiny pasta and silky egg make it comforting enough for supper, while the clear golden broth keeps it refined and delicate.

Frico Croccante are thin, lacy Parmesan wafers baked until deeply golden and brittle-crisp. Black pepper and fresh thyme add a fragrant, savoury lift, making them ideal as a low-carb snack or an elegant crunchy accent on the table.

These juicy grilled prawns are bright with lemon, fragrant with oregano and parsley, and lightly perfumed with ouzo. The high heat gives them a savory char while keeping the centers tender and sweet.

This baked oatmeal comes out tender in the center with lightly golden edges, sweetened naturally with banana, blueberries, and a little honey. Cinnamon and vanilla give it a warm bakery-style aroma, while the oats make it hearty enough for a satisfying breakfast.

This classic bistro dish pairs deeply browned andouillette with a silky Dijon mustard cream sauce sharpened by white wine and sweet shallot. The result is rich, savory, and assertive, with parsley adding fresh contrast to the sausage's distinctive character.

This porridge is warm, creamy, and deeply comforting, with the nutty chew of steel-cut oats at its centre. A swirl of double cream, sweet honey, and a little Scotch whisky turn it into a simple but luxurious Scottish-style breakfast.

This quick stir-fry is punchy, savory, and pleasantly sour, with tender slices of pork belly coating the pickled mustard greens in rich flavor. Chili and garlic add brightness, while a final touch of sesame oil rounds everything out into a simple but deeply satisfying rice companion.

Gat Kimchi is crisp, fiery, and deeply savoury, with the distinctive peppery bitterness of mustard greens softened by salting and coated in a vivid red seasoning paste. Freshly made, it is bright and punchy; after a day or two, it becomes more rounded, tangy, and complex.

Barazek are thin, crisp sesame biscuits with a buttery crumb, a fragrant honey-glossed sesame top, and a pistachio-studded base. This small-batch version is simple and quick, yet still captures the classic nutty aroma and delicate snap of the traditional sweet.

This sohan is crisp yet delicately tender, with deep caramel notes balanced by fragrant saffron, rose water, and cardamom. Pistachios and almonds add richness and crunch, making each bite feel luxurious and unmistakably Persian.

These tender meatballs are lightly browned, then finished in a bright tomato sauce scented with garlic and basil. The result is soft, juicy polpette with a rich, savory interior and a clean, lively sugo perfect for scooping up with bread.

These kofte are juicy, lightly smoky, and warmly spiced with cumin, coriander, and chili, with a tender interior and crisp browned edges. The sharp, lemony sumac onion salad cuts through the richness of the meat and makes the plate taste bright and balanced.

Rabri is a luscious, slow-reduced milk dessert with a creamy body and delicate layers of milk solids throughout. Fragrant with cardamom, saffron, and a hint of rose water, it finishes with a nutty crunch from almonds and pistachios.

Khoya Barfi is a rich, dense milk fudge with the deep dairy flavor of reduced milk, delicately scented with cardamom, saffron, and rose water. This version sets into soft, neat squares finished with a pistachio topping for a luxurious bite.