If you’re looking at this recipe and wondering why we just didn’t use chicken mince, it’s because we don’t like it. Like, we r-e-a-l-l-y don’t like it. That stuff you get from the supermarket? It’s mushy, pallid and has a really sloppy texture and who knows what sad part of the bird it actually comes from. So yeah, we chop our own…

If you’re on the prowl for a weekend cooking project, how about making a pie? From scratch? Including pastry? And not just any old pie but a Canadian Christmas one. Meet tourtière, a trad dish from Quebec, whose name comes from the type of deep dish used to bake it…

This easy bread is a delish way to use up packet-ends and other odds and sods in your fridge. You know, the ones that are teetering on the cusp of their BBD but that you can’t bear to chuck out. And yes, we deliberately used the word ‘easy’ here; if you’ve read our…

When you want to bring those plattered-up, generous, help-yourself vibes to the table, think smoked salmon and potatoes. It may not be a revolutionary combo but honestly. You can not go wrong with a dish like this when you need to…

We can’t decide which of this pair of complementary recipes we love the most... we adore tender slices of juicy beef fillet, but those stir-fried, vinegary potato shreds? They get us every single time. And if you’re not familiar with this rustic Chinese approach to potato cooking…

Here’s a dish that’s not a new idea; sometimes, you don’t need to reinvent wheels. Tried and true flavours simply work, and they work for a reason. PB and J. Pineapple and ham. Chocolate and mint. Lemon and fish. Maple syrup and bacon. They go together. That’s it. No need to overthink it. Beetroot and barley are another timeless combo…

Allegedly there are people who don’t consider soup a meal, but we are not those people. We love soup. And here’s a particularly hearty, meal-in-a-bowl soup, chockers with veggies, salmon and big, boofy flavour. We’ve used smoked and fresh salmon for the fish part, but you could use fresh, white fish fillets (tarakihi, snapper, ling, for example) if you’d prefer…

“My paternal grandfather was from North Korea and I grew up dutifully making these northern-style kimchi dumplings with my family as long ago as I can remember. My father insisted on practising the technique religiously for every family gathering or national holiday – large or small…

We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it’s very true here…

If you’ve been itching to break out the frankfurters, Spam, processed cheese slices and generally All The Good Things, then – yay. Here’s your golden opportunity. Called budae jjigae in Korea, this unlikely dish first surfaced after the Korean War when many foods were scarce and people made do with what they could find…

Looking for a budget-busting mid-week dinner? Then grab a packet of dried chickpeas, raid the neighbour’s lemon tree, buy a can of coconut cream and some curry leaves, then rummage in your pantry for the rest of what’s required here. If you want to add some meatiness to this already hearty soup, you could add chicken…

Osso buco is a cut of veal and a traditional Lombardian meat stew; the word means ‘bone with a hole.” The osso buco we commonly see is beef and not veal, which is significantly more expensive and daintier than beef osso buco, which can be humungous…

Here’s the kind of yum salmon dinner everyone will love; it’s got lovely sweet-sticky glaze, lashings of Japanese rice, some avo, a salad with rich miso dressing and, the star of the piece, salmon. Little umami touches of toasted nori and the Japanese furikake seasoning add pops of savoury goodness, but…

We wish we had the skill and dexterity to make the famous pulled wheat flour noodles of China's west and north – it’s mesmerising watching these being made. Cooks start by stretching their dough and folding it in a way that apparently lines up the gluten strands…

L.A. spawned the OG chopped salad – the mighty Cobb. Still round today, the Cobb Salad is an artful arrangement of neatly chopped mixed lettuces, tomatoes, bacon, chicken, boiled egg, and blue cheese, set out neatly in rows, and doused in vinaigrette…

‘Proper’ rendang is a dry curry from the Minangkabau people of West Sumatra in Indonesia and it’s a touch labour-intensive to make. Once you’ve toasted coconut, ground a spice paste, then braised the beef with all of this goodness in a rich coconut gravy, you simmer until the liquid pretty much evaporates and the beef chunks fry…

There’s something lovely about slow-cooker cooking. It makes meat juicy and really concentrates flavours. It’s pretty much impossible to overcook meat using a slow-cooker and unless you leave the lid off yours and go walkabout for a few days, nothing ever burns in one either…

Another day, another spin on the never fail rice-chook combo. You just can’t go wrong with these two staples. We’ve yet to meet anyone who dislikes either rice nor chicken, or objects to them together. There are so many culinary routes that lead to chicken and rice happiness…

We were looking for a way to not just feature delicious hot smoked salmon, but blood oranges too, so a salad seemed logical. Throwing in a few beetroot, roasted to fully accentuate their sweet earthy notes, made sense, as did using some some avo because well, why not…

“Makloubeh is one of the national dishes of Palestine. Each home, family, and region make makloubeh differently. But traditionally, there are two types: aubergine (eggplant) makloubeh with lamb, and cauliflower makloubeh with chicken…