The best way to cook rice is the subject of more than a little debate, both on the internet and off it. When cooking rice goes wrong it can go really, really wrong. Gluey grains, burnt bottoms and lumps of white mush will be a familiar sight to many. But with a bit of practice and some top tips the perfect rice is only minutes away.

These slow-roasted red onions are beautifully tender and sweet, complemented by a creamy, pumpkin-infused whipped goat's cheese. Topped with toasted nuts, it’s an elegant and hearty dish, perfect as a vegetarian starter for the festive season. Serve with sourdough toast for dipping.

This mild and peanut-y chilli crisp has a touch of sweetness from the brown sugar and some smokiness from the chipotle and paprika. It's a really versatile condiment that works as well swirled on top of leek and potato soup as it does mixed into a dumpling dipping sauce.

Salsa macha is a smoky, spicy crunchy Mexican condiment made by infusing aromatic chillies in vegetable oil, along with plenty of crunchy garlic, nuts and seeds. It’s a great spicy topping for tacos, tostadas or any soups and stews you think could use a little spice.

This Lebanese inspired creamy garlic toum is best served with fresh, warm bread to mop up all the goodness. Topped with crispy shallots, sun-dried tomatoes and Kalamata olives, then drizzled with honey for a touch of sweetness, this dip is sure to have you coming back for more.

Our After Service series challenges chefs to cook their favourite snacks they like to eat after a busy restaurant service. In this episode, Rahel Stephanie cooks her beloved curry noodles. 

This simple but impressive recipe uses hot honey to cure egg yolks, which are served perfectly jammy and spread over toasted sourdough with chive cottage cheese. The honey is simmered with chillies, smoked paprika and a pinch of salt before being left to cool and infuse. 

Our After Service series challenges chefs to cook their favourite snacks they like to eat after a busy restaurant service. In this episode, Sameer Taneja makes his favourite masala scrambled eggs. 

These crispy croquettes are made from aligot mixed with breadcrumbs and herbs, then fried until golden brown. We’ve served them with a tangy herb dipping sauce.

An upbringing in the kitchen of his family's restaurant in Malaysia inspired Sugen Gopal to bring those flavours to the UK. Today, he celebrates the humble Malaysian-Indian roti canai at his Roti King restaurants, and Malaysian-Tamil cooking at his restaurant Gopal's Corner.

Roughly chopped Kalamata olives bring texture and a briny flavour to this simple but delicious dipping oil. Herbal from rosemary and slightly spicy with chilli flakes, it's the perfect way to serve a hungry crowd. Just add fresh bread! 

These simple sesame bagels have a little bit of miso and sesame oil added for extra depth of flavour. Bagels tend to stale quite quickly, so we’d recommend freezing any you aren’t going to eat in the next day or so.

These savoury sweetcorn pancakes are finished with a spicy chorizo and avocado salsa and crispy fried eggs. They are a great brunch dish, but also make a great savoury twist on ‘breakfast for dinner’.

This fully-loaded focaccia is made with browned butter, sweet and sticky pork belly and then topped with a crunchy seed crumble. It’s a meal in and of itself! Make sure to start a day in advance, as the dough needs to rise overnight.

Cheese-stuffed flatbreads are so comforting and easier to make than you might expect! We’ve made ours with a simple cavolo nero pesto (it’s worth making a double batch of this so you have some extra for pasta) and sliced Taleggio, but any pesto and good melting cheese will work.

This shawarma is made by stacking marinated spiced chicken thighs on the spit and cooking them slowly over coals. The shawarma is glazed with a chipotle and apricot glaze towards the end of cooking for a shiny, sticky finish. Serve on top of flatbreads with tabbouleh. For this recipe, we used the Konnected Joe and with the JoeTisserie attachment, for perfectly juicy chicken shawarma at home.

In this recipe, pork belly is gently braised in cider until tender. Butter beans soak up the sauce, and a dash of chilli brings a gentle heat. A spiced apple relish finishes the dish, and makes for a fun take on a classic chilli.

Rhubarb takes centre stage in this spicy bean dish, showing its versatility in both savoury and sweet cooking. Served over hot slices of buttered sourdough and topped with pickled rhubarb strips, this recipe is a great way to make the most of in-season rhubarb.

This dish takes inspiration from khua kling, a dry Thai curry known for its intense heat and fragrant spices. Here, flageolet beans absorb the bold flavors of chilli, lemongrass, and lime leaves, creating a rich and aromatic dish.

This recipe brings together jerk chicken with a vibrant mangocoleslaw and punchy hot sauce. The chicken is marinated in a blend of spices and grilled for a smoky, charred finish, while the coleslaw combines sweetness and crunch to balance the heat. Served with a fiery hot sauce on the side, it’s a great addition to your repertoire of barbecue recipes. For this recipe, we used the Konnected Joe Digital Charcoal Grill and Smoker, which lets you easily and remotely control the exact temperature of the barbecue.

HOMEMADE Matcha Marshmallows! 🍵💚 RECIPE ⬇️

Serves: 4-6 


Prep Time: 30 minutes 


Cook Time: 10 minutes (plus 4 hours setting time)


Ingredients:
250ml water
2 tbsp honey
2 tbsp golden syrup
400g granulated sugar
2 tbsp powdered gelatin
2 large egg whites
1 tsp vanilla extract
2 tsp matcha powder
100g white chocolate, melted
100g desiccated coconut

Method:
In a saucepan, warm together the water, honey, golden syrup and sugar.
Cook the syrup over a medium-high heat until it reaches 115°C.
Sprinkle the gelatine over 2 tbsp water, and set aside to bloom.
In a stand mixer, beat the egg whites at a medium speed until soft peaks form
Slowly pour the hot syrup into the egg whites while mixing on low. Add the bloomed gelatine, vanilla extract and matcha.
Increase the speed and whisk for 10 minutes or until thick and glossy.
Pour the mixture into a lined tray and smooth the top. Let set in the fridge for 4 hours
Once the marshmallows have set, cut into squares, then dip them in melted white chocolate, and roll in desiccated coconut

HOMEMADE CULTURED BUTTER?!

Welcome back to another episode of chefs larder, where we teach you how to make delicious kitchen staples! 👏

This Cultured Chilli Butter with Spiced Sesame Sprinkle is a game changer and you should give it a go!

Makes: 250 g butter


Minutes: 15 minutes plus 24 hours’ fermenting time

Ingredients:
250g unsalted butter, softened
1 tbsp chilli flakes 
1 tbsp natural yogurt
1 tbsp rice vinegar
For the spiced sesame sprinkle:
2 tbsp toasted sesame seeds
1 tsp chilli flakes
1/2 tsp smoked paprika
1/2 tsp salt
Method:
Mix together the softened butter, chilli flakes, yogurt and rice vinegar. Cover and leave at room temperature for 24 hours
Mix the toasted sesame seeds, chilli flakes, smoked paprika and salt
Quenelle the cultured butter over sourdough toast and sprinkle with the sesame mixture

CHICKEN SKIN JAM! 🤤

Welcome back to another episode of chefs larder, where we teach you how to make delicious kitchen staples! 👏

Tag a friend who would LOVE this! 👯‍♀️🤤

Prep time: 15 minutes 
Cook time: 1 hour
Serves 4 

Ingredients: 
250 g chicken skin (ensure it’s cleaned and trimmed of excess fat)
1 tbsp neutral oil (such as vegetable or canola oil)
1 medium onion (about 100 g), finely diced
2 cloves garlic, minced
50 g brown sugar
60 ml apple cider vinegar
125 ml chicken stock
50 ml maple syrup
Salt and freshly ground black pepper, to taste

To serve
1 slice toasted sourdough bread 
3 tablespoons cottage cheese  
1 handful fresh parsley, roughly chopped
1 tablespoon honey, drizzled 

Method: 
Preheat oven to 180°C (fan).
Lay chicken skin flat on a parchment-lined tray, cover with another parchment sheet and press with a second tray.
Bake for 15 minutes until golden and crispy, rotating trays halfway.
Reserve 1/3 for garnish; finely chop the rest.
Pour rendered fat into a pan (or add 1 tbsp oil) and sauté onion and garlic until browned (10 minutes).
Add brown sugar, vinegar, chicken stock, and maple syrup. Simmer for 30–40 minutes until thickened.
Mix chopped crispy skin into the jam, cook 10 more minutes, and season to taste.
Cool, jar, and garnish with crushed reserved skin before serving on sourdough with cottage cheese, parsley, and honey.