All Recipes

60 recipes

Sweet potato noodles tossed with beef and vegetables cooked one at a time. Good hot, good at room temperature, good the next day.

The dish old kimchi is for. Sour, fermented and deeply savoury, built on pork belly and ready in half an hour.

No cream, no gelatine, no baking. Whipped egg yolks and mascarpone over coffee-soaked savoiardi, set overnight in the fridge.

Angry pasta — tomatoes, garlic and enough chilli to earn the name. Twenty minutes and everything comes from a cupboard.

Dried porcini for the stock, fresh mushrooms browned hard and folded in at the end, and the butter beaten in off the heat.

Garlic, oil, chilli and parsley. Five ingredients, fifteen minutes, and the only skill is not burning the garlic.

A properly savoury miso broth in half an hour, built on fried aromatics and stock rather than a twelve-hour bone simmer.

Four ingredients make the glaze, and it reduces in the same pan the chicken cooked in. Rice bowl on the table in fifteen minutes.

Glutinous rice steamed, folded with sweet salted coconut milk and served with ripe mango. The salt in the sauce is what makes it work.

Wide rice noodles charred in a screaming pan with dark soy, egg and Chinese broccoli. Ten minutes of cooking and the whole point is the heat.

The mildest Thai curry and the slowest — warm with cinnamon, cardamom and star anise, thickened with peanuts, and better the next day.

Shredded unripe papaya pounded with lime, chilli, palm sugar and fish sauce. No cooking at all, and it takes ten minutes.