Recipes — A - C

  Ingredients   ½ kg fingerling potatoes (the smaller the better) 1 dash salt 3 tablespoons butter (plus extra for if/when your skillet looks dry) 1 dash freshly ground black pepper 2 teaspoons chopped fresh thyme leaves 30g  Comté cheese, finely grated on a microplane Fill a large pot with cold water and add the fingerling potatoes. Set the pot over high heat and bring the water to a boil. Reduce the heat so that the water is simmering. Lightly salt the water. Cook the potatoes until a fork can easily prick the skin (approximately 10 - 15 minutes). When the potatoes are cooked through, remove them from the...

Baked cheesecake is one of my favourites! I modernised my version of the New York Classic by adding a little coffee.

This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! The best crackling in the world, with the signature bubbles, super crispy and golden.

The simplest recipe to create one of  the silkiest, most decadent vegan tahini date caramels ever! All it takes, is 5 ingredients and 5 minutes of your time. Perfect to drizzle over your healthy desserts or simply for dipping some apple slices.

MAKES 6 120g unsalted butter, chopped, softened 1 cup (250ml) honey 2 large eggs, at room temperature 2/3 cup (165ml) buttermilk, at room temperature 1 1/3 cups (200g) self-raising flour, sifted ½ tsp ground cinnamon ½ tsp ground nutmeg 150g roasted pumpkin puree (I substituted it for apple puree) SPICED FROSTING 180g unsalted butter, softened 125g pure icing sugar, sifted ½ tsp ground cinnamon Preheat oven to 180c and grease a 6-hole Texas muffin pan. Place the butter and half the honey in a stand mixer fitted with the paddle attachment and beat until pale.  Add the eggs, 1 at...