Stop eating festive sarnies and start making Christmas kebabs.
“You should be able to eat it with just a fork, so you can use the other hand to reach for your wine or beer.”
Bacon fat acts as part of the dressing in this simple dish and we couldn't be happier.
“There’s a beautiful juxtaposition between the charred peas, sweet courgette, and fresh salsa verde. The oats give everything a bit of a punch.”
“If you have really good ingredients, a meal doesn’t have to take an hour and a half.”
Ghormeh sabzi is a "set it and forget it"-style meal that packs tons of protein—and flavour.
Chef Bruno Loubet of veg-centric London restaurant Grain Store shares his 30-minute dhal recipe. Customise with whatever’s in the fridge.
Harneet Baweja of London’s Gunpowder restaurant shows us how to make his favourite Indian street food: kathi egg rolls.
Andy Oliver, chef and co-owner of top London Thai spot Som Saa, shares his 30-minute recipe for stir-fried duck with holy basil and chilies.
Follow legendary London chef Jeremy Lee’s lead with this sourdough and smoked fish sarnie. But be warned: this is not a dish that hangs about.
The Bloody Batra swaps the traditional Bloody Mary’s hot sauce and lemon juice in favour of Eastern-inspired ingredients like chili and mustard seeds.
Refreshing AF, but even better spiked with some gin.