Okonomiyaki is a Japanese savoury pancake that can contain anything from cabbage to wasabi to seafood. The name itself means ‘how you like’ or ‘what you like’, emphasising the variety of fillings that can be used to please any palate. Our seafood version is easy to make and delicious. This dish is sure to add some international flair to your cooking.
You simply cannot go wrong with this duck and almond terrine with roasted figs for Christmas! It’s the perfect dish for the whole family this festive season!
Sometimes all you need is a mojito. And this frozen cherry, lemon and mint mojito is the perfect solution for all of life’s problems! It’s a real treat for summer too…
Print Recipe Fish broth with deep-fried kataifi-wrapped prawns Serves: 4 Cooking Time: 30 mins Ingredients PRAWNS salt and freshly ground black pepper, to taste 8 large prawns, shelled 1 egg white, lightly beaten 100g kataifi pasta BROTH 30ml (2 tbsp) olive oil + extra, for frying 1 large onion, halved 1 carrot, cut into matchsticks
Black soba noodles with blackened teriyaki hake combines some legendary flavours in a new way. Sticky, sweet and dark, teriyaki doesn’t always have to be paired with salmon. We threw caution to the wind and used some local fresh hake instead. Salty, light, and delicious.
Persimmon and pork hot and sour soup is a totally unique dish. This soup has all the flavours in one bite – the sweetness of persimmon, saltiness of pork,…
These persimmons in vanilla and grapefruit syrup with white chocolate whipped cream is the perfect dessert for summer. Make it, invite over some friends and family and enjoy a great time in the sun this warmer season!
Makes about 2 litres of stock Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots,…
Beef stock is one of those recipes that every budding gourmet or even casual cook should know. Making your own stock makes an enormous difference. Marvel at how dishes instantly become a hundred times more flavourful!