Chicken Parmigiana An Italian-American classic. 3 large chicken breasts4 eggs (beaten)500 g breadcrumbs (I like to use blitzed olive oil crackers or breadsticks)150 g flour (plus more if need be)500 g mozzarellaA generous handful Parmigiana Reggiano1.2 kg tinned tomatoes (chopped, or run through a food mill)4 garlic cloves (finely sliced)2 ...
Salade Niçoise A French classic evocative of warm summer days. 250 g tinned tuna500 g new potatoesA handful fine beans16 black olives ((ideally Niçoise or Kalamata), pitted)8 anchovy fillets500 g ripe tomatoes4 large free range eggs1 tbsp fresh parsley (roughly chopped)1 tsp Dijon mustard2 tbsp red wine vinegar6 tbsp extra ...
A collection of delicious Chinese recipes to make at home.
An elevated version of classic char siu pork, served at Wun’s Tea Room in Soho.
A traditional Korean dish typically eaten to celebrate the Lunar New Year.
A classic Cantonese recipe, garnished with smoked eel and Youtiao (fried Chinese doughnut).
A deeply comforting, gorgeously restorative pork ramen.
A steamed Dover sole recipe from MiMi Mei Fair.
A play on the traditional Burns Night supper of haggis, neeps and tatties.