Recipes+
Three short grain rices that aren't interchangeable — how Haiga, Carnaroli and Bomba behave differently in the pan, and when to use each one.
Black garlic is sweeter, richer and more complex than raw garlic, with none of the bite. Here's how to use it, which format to buy, and a recipe for radish tempura with black garlic aioli.
A simple weeknight white bean salad seasoned with Red Boat anchovy salt — dehydrated fish sauce that adds instant umami depth without any fishiness. Ready in minutes.
A guide to the hot sauces, harissas, and chili condiments worth knowing — chosen for flavour, not heat level. From chili crisp to zhoug, here's the full shelf.
A fast, deeply flavoured Spanish shrimp recipe built on La Chinata smoked paprika and Belazu sherry vinegar. Plus the dry brine trick that makes all the difference.
Pan-roasted asparagus with miso whipped tahini and Holy Duck chili oil. Simple, seasonal, and ready in 15 minutes. Perfect for weeknights or entertaining.