Recipes

唐揚げ(karaage) is a Japanese cooking technique where an ingredient or protein is lightly coated with flour and deep-fried. It’s most commonly done with chicken, hence the 鶏(tori) in Tori no Karaage- 鶏の唐揚げ means chicken to denote that this is a chicken karaage.

This is one of my favourite traditional Vietnamese recipes. Think of it as a quintessential Vietnamese Surf’n’Turf. The pork belly gives it the fat and richness, the prawn makes it sweet and the rice paper rolls are filled with lots of fresh herbs (Vietnamese mint, mint, coriander, garlic chives), cucumber and lettuce.

What makes this dish so special is the addition of makrut lime leaves that makes it incredibly fragrant and gives it more of a Southeast Asian twist on the classic Chinese-style salt and pepper squid recipe

A summery chicken recipe that makes the most of summer fruits like mango and peach! The marinade is an easy ‘chuck everything into a blender situation’ with mango, peach, onion, chilli, garlic, smoked paprika, oil, vinegar, brown sugar and salt that you just thicken and reduce down in a pot. This quantity of marinade in this recipe is enough for at least 3 chickens, so keep the remainder in a jar in the fridge to use up on your next meal.

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Mở Hành is a simple yet delicious Vietnamese garnish that you can use in many ways. It can be used to garnish a dish, or brushed onto grilled mea...

This was an improvised dessert I pulled together on holiday. I had a leftover panettone to use up and some fresh cherries and 20 minutes later en...

A summer spin on a traditional Peri Peri Chicken using in season mangoes in place of brown sugar to sweeten the marinade. I’ve also added a peri peri corn side dish as it’s something you can grill with the chicken as it cooks!

‘Bún’ means rice vermicelli noodles and ‘tôm nướng’ translates to grilled prawns, so this dish simply means ‘Grilled prawn vermicelli’.

I grew up on this dish and whilst my parents use to grill the prawns whole with the shells on, I’ve realised butterflying the prawns instead gives you a best of both worlds solution where the prawn flesh still gets cooked on the shells, the marinade is able to soak into the flesh easier and then you can also remove the cooked prawn from the shells a lot easier. It takes an extra few minutes to butterfly the prawns, but it’s worth it and is now the only way I cook grilled prawns.

Beef Wellington is possibly the most ultimate indulgence when it comes to a main dish and the perfect dish to create for a very special occasion....