Chefs' Recipes

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Pipis with Batak sauce

Pipis with Batak sauce

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

Now to love|Oct 23, 2018

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  • Fried okra

    Fried okra

    Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

    Now to love|Oct 17, 2018

  • Lasagne with romanesco (Lasagne con broccolo romanesco)

    Lasagne with romanesco

    “In Italy, lasagne is always made with meat, but I often swap it for romanesco, Roman cauliflower, which I cook beyond the point of doneness,” says Cicolini. “The longer cooking time pushes the romanesco past its natural sweetness and pulls out all these savoury flavours. It’s a complex dish with layered flavours to the salt coming from the anchovies and Parmigiano-Reggiano.”

    Now to love|Oct 10, 2018