Recipe: Marmite Chicken (Crispy Chicken, Marmite and Soy Sauce with Sweet Cucumber and Wakame Pickle)

Marmite Chicken Recipe from The Japanese Larder by Luiz Hara | Bringing Japanese Ingredients Into Your Everyday Cooking

This post contains Amazon affiliate links. Recently, I reviewed the The Japanese Larder , the second book by chef, food writer and supperclub host Luiz Hara. Good news: I have permission to share three great recipes from the book with my readers. Here’s the first, for Luiz’ Marmite chicken. Coming soon, Japanese style mabo dofu and Yuzu rhubarb crumble. This is one of ... Read more »

Recipe: Thai Red Curry Paste (Krueng Gaeng Phed)

Chiang Mai Curried Noodle Soup with Chicken (Khao Soi Gai) - A review of cookery book Easy Thai Cookbook by Sallie Morris

This post contains Amazon affiliate links. If you’re looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish. Split into three sections, the book provides an introduction to key ingredients, equipment and cooking methods, 70 recipes with colour photographs, and twelve suggested menus for how to put the ... Read more »

Year of the Rooster | Perfectly Poached Chicken Cantonese-Style + Spring Onion & Ginger Dip

Wishing all who celebrate the Chinese New Year a healthy, happy and prosperous one. ‘Kung hei fat choy’ (Cantonese) or ‘gong xi fa cai’ (Mandarin) to you! To celebrate the new year of the rooster, we have another wonderful guest post by my friend Diana Chan. The Chinese lunar new year has just begun. Each ... Read more »

School of Wok’s Stir Fried Sichuan Chicken Recipe

I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone ... Read more »

Quick Golden-Baked Peri Peri Chicken, Yoghurt & Rice Cake

The name of this dish may not roll off the tongue, descriptive though it is. But I promise you that it’s easy to make and absolutely delicious. It’s just the recipe for those occasions when you want to make something a bit special, unusual and impressive but are short on time and not in the ... Read more »

Diana Henry’s Chicken with Pumpkin, Cream & Gruyère

I don’t often gravitate towards cookery books focusing on a single ingredient as they so often have a core of fabulous recipes padded out with a bunch of weak page fillers. But Diana Henry’s A Bird In The Hand is a wonderful exception, chock – or should that be chook? – full of appealing recipes ... Read more »

Southern Fried Chicken | Making Use of Sous Vide

I’ve been trying to nail Southern Fried Chicken for quite some time. Some recipes call for the chicken to be brined before cooking. Others marinade the meat in buttermilk instead. Some recipes don’t feature brine or marinade at all. Some cooks coat the chicken with nothing but flour and spices; others use buttermilk or an ... Read more »

Japanese-style Yakitori Chicken Hearts

Britain isn’t known as a nation of offal lovers, but we certainly eat it. It’s highly probable you’ve eaten offal before as it features in a several popular national dishes. Haggis is made by stuffing a sheep’s stomach with liver, heart, lungs and oats. Faggots are balls of minced pork and pig offal wrapped in ... Read more »

Persia meets Peri Peri Mozambique: African Volcano Baked Yoghurt Rice with Chicken

Greg Malouf’s recipe for Persian Baked Yoghurt Rice with Chicken (Tahcheen-e morgh), within a review of his book Saraban: A chef’s journey through Persia, remains a popular post on the blog, and it has been lovely to see how many readers have given the recipe a go and enjoyed it as much as we did. ... Read more »