Recipes

  • Lamb Shank Madras

    From starting to serving: 4.5 hours + marinating.  Active time: 30 minutes. Serves 4.  How the chefs explain it: Marinate shanks in yoghurt and madras, brown thoroughly. Soften aromats and fry dry spices. Simmer in tomato & stock, serve with rice and garnishes.   300g yoghurt + extra to ... View Post
  • Lamb Shanks braised in Thai Yellow Curry

    From starting to serving: 3.5 hours.  Active time: 40 minutes. Serves 4.  How the chefs explain it: Brown the shanks then braise in curry paste and coconut milk, reduce then add veg. Serve over rice with garnishes.   40ml of vegetable oil 4 lamb shanks 1 large brown onion, sliced 200g yellow... View Post
  • Braised Beef Cheeks with Cheesy Polenta

    From starting to serving: 4 hours.  Active time: 1 hour. Serves 6.  How the chefs explain it: Brown the cheeks, soften the veg then simmer in wine & stock with aromats. Simmer polenta in stock & milk, add Grana & butter, then serve with cheeks and gremolata.   For the Beef 4 tbsp... View Post
  • Our Family Table Fish Kebabs

    From starting to serving: 20 minutes  Active time: 15 minutes. Serves 4.  How the chefs explain it: Bake the fish fillets, make a quick garlic sauce, warm some wraps and devour.    8 crumbed hake fillets 4 wraps or pita breads A cucumber 8 radishes, quartered 50g cornichons - drained 100g le... View Post
  • Wraps with Spicy Pulled Pork & Asian Slaw

    From starting to serving: 7 hours + marinating overnight.  Active time: 20 minutes. Serves 6. How the chefs explain it:  Marinate the pork in the morning. The following morning whack it in the oven. Just before serving shred and dress the veg. Wrap it up.   For the Pork 1kg pork shoulder 80... View Post
  • Spanish Octopus Tacos

    From starting to serving: 30-40 minutes. Active time: 30 minutes. Serves 6.  How the chefs explain it: Char some octopus, boil some new potatoes and toss in rendered chorizo. Then it’s just an assembly job. Simples.    300g piquillo peppers, quartered lengthways 200g pearl onions 150g haris... View Post
  • Flank Steak Smørrebrød

    From starting to serving: 20 minutes. Active time: 20 minutes. Serves 4.  How the chefs explain it: It's really just a fancy open sandwich, but so good. Sear the steak to medium-rare, leave it to rest, it’s great warm, room temperature or cool. Top the dark bread with steak, remoulade and onions... View Post
  • Mak Tok’s Satay Ayam

    From starting to serving: 20 minutes + marinating overnight  Active time: 20 minutes. Serves 4.  How the chefs explain it: Marinate chicken thighs overnight, skewer, char-grill and serve family-style with garnishes.   5 boneless chicken thighs 1 heaped tsp salt 5 tbsp Mak Tok’s Signature Ch... View Post