Recipes

  • 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
  • Dry Aged Beef Burger

    From starting to serving: 15 minutes. Active time: 15 minutes. Serves 4.  How the chefs explain it: First, make sure your pan is nice and hot, heat the oil then cook the burger 3 mins per side. Cheese, onion jam, done.    4 brioche buns 1-2 tbsp rapeseed oil Salt & pepper 4 dry-aged bur... View Post
  • Picandou & Honeycomb Salad

    From starting to serving: 10 minutes. Active time: 10 minutes. Serves 1.  How the chefs explain it:A simple composed salad for one. Multiply the recipe to suit the number of diners. 1 tbsp verjuice 1 tbsp walnut oil Salt & pepper A large handful of rocket leaves 1 Picandou, crumbled into... View Post
  • Pan-Seared Lamb Steaks with Watermelon Salad

    From starting to serving: 30 hours. Active time: 30 minutes. Serves 4.  How the chefs explain it:Marinate lamb steaks in garlic, oregano & oil. Toss watermelon, cucumber & mint in a lime vinaigrette then top with feta. Sear steaks to medium rare and serve. Pan-Seared Lamb Steaks 60... View Post
  • Barramundi with Potato and Herb Salad

    From starting to serving: 30 minutes. Active time: 20 minutes. Serves 2.  How the chefs explain it:Boil new potatoes, make a loose tartare and toss with fresh herbs. Pan sear barra fillets then dress with lemon beurre noisette. 500g new potatoes, halved or quartered 2 heaped tbsp tartare sa... View Post
  • Easy Lamb Navarin

    From starting to serving: 2 hours. Active time: 40 minutes. Serves 4-6.  How the chefs explain it:Brown the meat, brown the veg, cook out the tomato paste and flour, add stock, simmer till tender. 2 tbsp sunflower seed oil 500g diced lamb shoulder Salt and pepper 1 onion, chopped 2 turnips, ... View Post
  • Steak Tartare with Truffled Shallot Dressing

    From starting to serving: 45 minutes. Active time: 15 minutes. Serves two.  How the chefs explain it:Combine brunoise shallots with truffle vinegar for the mignonette. Dice chilled tenderloin, plate with condiments and baguette crisps. Serve! 100g tenderloin half a baguette 2 tbsp shallot  ¼... View Post
  • French Onion Soup

    From starting to serving: 1.5 hours. Active time: 30 minutes. Serves four.  How the chefs explain it:Thoroughly caramelise the onions, add flour and cook it out before adding stock, simmer then skim, serve with cheesy croutes. 3 tablespoons butter 1 tablespoon olive oil 6 large onions, slice... View Post