This Roman-style veal cutlet consists of bundles of thin pieces of veal, prosciutto and sage leaves dipped in flour and fried. Served with battered sage leaves,...
This Chinese-style marinated and battered chicken gets a twist with ground lemon myrtle leaves, adding a refreshing touch of citrus and subtle eucalypt flavour.
Chicken thighs are marinated in a flavourful mix of Asian condiments like soy sauce and Shaoxing wine, before being coated in crushed crackers and fried until...
For an Indian spin on a classic Spanish sweet, these churros are doused in a 'chai masala sugar' – an easy-to-make blend of sugar, ground cinnamon, cardamom,...
I learnt to make these Greek doughnuts from my Yiayia (grandmother). I love to change things up a bit and serve them with different toppings. Grandma will always...
These delicious discs of fried creamy cheese are irresistible. I read about these cicchetti in Mariù Salvatori de Zuliani’s Venetian book and couldn’t resist the...
"This is my mother's famous chicken schnitzel recipe. You can crumb the chicken straight after dipping in the marinade or cover and refrigerate it for 2 hours...
Ebi means prawn in Japanese, and 'ebichiri' is a popular local dish of prawns stir-fried in chilli sauce; 'ebimayo' is prawns sautéed in an umami-rich Japanese...
"The sting of the soy sauce against the creaminess of the trash cheese is everything – don't skip that or think that salt (or good cheese!) will do. Umami up, baby."
The best way to eat these fritters is with a fresh salad and lemon juice to cut through the oiliness. If you’re feeling naughty try rolling them in sugar for a...