LET’S COOK KOREAN GOCHUJANG EGGS
Eggs. Chefs consider this fundamental ingredient a test of skill. A decent egg is easy to make. A great egg is very difficult.
WASTE NOT WANT NOT – LET’S COOK THE DRIPPINGS
Too many people, look at what is left over from their meals and transfer it immediately to the bins.
LET’S YULE BAKE: EDDA’S SPICY PEPPARKAKOR
Pepparkakor are traditional, spicy biscuits that can be eaten all year round, but we all associate them with Lucia and Yule....
LET’S YULE BAKE: LINN’S LUSCIOUS LUSSEKATTER
The tradition of baking and eating Lussekatter is centuries old, but they're not named after the Saint of Syracuse...
LET’S COOK: A HEARTY WINTER STEW
This hearty winter stew is a classic. It makes us feel warm and happy inside, which in turn reminds us that 'tis the...
LET’S COOK: HAUNTED JACK-O’BELL PEPPERS
A a seasonal take on stuffed peppers. Super easy to make and you can make them in whatever flavour or style you like.
LET’S COOK: THE MID-COITAL SNACK TRAY
A charcuterie board you prepare in advance to bring to bed when you need a break or feel a mid-coital peckishness...
LET’S COOK: SPOOKY PIRATE FARE
An assortment of recipes as mysterious as Davy Jones' locker and as delightful as a mermaid's song. Fancy some...
LET’S COOK: CURSED CANDY APPLES
A special take on traditional candy apples that is perfect for the Halloween party or any spooky or witchy feast.
LET’S COOK: PICKLED TERIYAKI EGGS
Marinated teriyaki eggs are like a woman’s ass – sometimes it is the perfect snack, sometimes it’s part of a larger...
