Smoked Salmon Scramble Prep Time: 2 mins Cook Time: 5 mins Ingredients · 8 large eggs · 4 chives, chopped · 1/2 teaspoon kosher salt · 2 teaspoons canola oil or butter · 4 pieces thinly sliced smoked salmon, chopped Directions 1. In a bow, whisk together the eggs, chives, and salt. 2. Heat the oil or butter in a sauté pan over medium heat. 3. Add the egg mixture to the pan, and cook, stirring occasionally until almost set, about 4 minutes. 4. Stir in the salmon and continue to cook for 1 minute longer.

Tacos de Carne Asada Serves 4 PREP TIME 10MINS COOK TIME 15MINS INGREDIENTS · 2 x 400g rib-eye steaks (bone in), at room temperature · 8 white corn tortillas · 1/2 cup shredded iceberg lettuce · Sour cream, coriander leaves, thinly sliced radish (we used watermelon radishes), and lime wedges, to serve · GUACAMOLE o 1 avocado, chopped o 1 bunch coriander, leaves picked o 1 small red chilli, chopped o 1/2 small garlic clove, chopped o 1 Asian (red) eschalot, chopped o Juice of 2 limes · PICO DE GALLO o 1 tomato, finely chopped o 1 red onion, finely chopped o 1/2 bunch coriander, leaves picked, finely chopped o Juice of 1/2 a lime Directions 1. For the guacamole, whiz all ingredients in a food processor until smooth. Cover surface with plastic wrap and chill until needed. 2. 2.For the pico de gallo, combine all ingredients in a bowl. Chill until needed. 3. 3.Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 10-11 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest. 4. Meanwhile, grill tortillas for 1 minute each side or until warmed through, then wrap in a clean tea towel to keep warm. 5. Spread warm tortillas with guacamole and top with sliced beef, lettuce, pico de gallo and sour cream. Add coriander and radish, and serve with lime wedges.

Bone Daddies’ spicy miso ramen 4 Hours + Marinating + Chilling Serves Ingredients · pork 400g, neck or shoulder works well · hot chicken stock 1.25 litres, strained · fresh ramen noodles 400g · bean sprouts 200g, blanched · padron peppers 200g, fried in a little olive oil · spring onions 4, sliced · chilli oil 4 tbsp · RAMEN EGGS o soy sauce 1 litre o water 1 litre o caster sugar 100g o soft-boiled eggs 4 peeled · SPICY MISO SAUCE o white miso 150g o sweet white miso 50g o red miso 50g o soy sauce 40ml o mirin 40ml o ginger 15g, peeled and grated o spring onion 25g, chopped o red chilli o chilli flakes 2 tbsp · BAMBOO o cooked bamboo 200g, rinsed and drained (vacuum-packed cooked bamboo or tinned is fine) o sesame oil 1 tsp o soy sauce 100ml o caster sugar 2 tsp o chilli flakes to taste Directions 1. To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours. 2. Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Bring to a gentle simmer, cover with a lid and transfer to the oven to cook for 2-3 hours until tender. Top up with water if required. Allow to cool in the cooking liquid, then wrap the meat tightly in cling film and put it in the fridge. 3. For the spicy miso sauce, blend all the ingredients until smooth. Set aside. 4. To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated. 5. Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Remove the pork from the clingfilm, and slice thickly. Remove the eggs from the marinade. 6. Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste. 7. Cook the noodles, drain and divide between the four bowls. Top with the beansprouts, bamboo, halved marinated eggs, a few slices of the slow cooked pork, fried padron peppers, sliced spring onion and a tablespoon of chilli oil on top, must be served piping hot.

Jamaican Jerk Chicken Prep: 15 mins Cook: 50 mins Marinating: 3 hours Total: 15 mins Servings: 10 servings Ingredients · 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin · 6 green onions, cut into 2-inch pieces* · 4 garlic cloves, peeled and smashed · 2 habanero peppers (or scotch bonnet), stem removed** · 1 1/2 -inch piece ginger, peeled and sliced · 1/3 cup fresh lime juice · 1/4 cup soy sauce · 1 1/2 Tbsp brown sugar · 1 Tbsp fresh thyme leaves · 1 tsp freshly ground black pepper · 1 tsp ground allspice · 1/2 tsp ground cinnamon · 1/2 tsp ground nutmeg Directions 1. Place chicken pieces in a gallon size resealable bag. 2. Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours. 3. Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray. 4. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning. 5. Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel. 6. Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it's browning too quickly) about 30 minutes. 7. Notes

French Crepe prep time: 10 MINUTES cook time: 10 MINUTES Ingredients · for the crepes o 2 eggs o 1/4 cup butter, melted o 2 1/2 tbsp sugar o 1/2 cup all-purpose flour o 1/2 cup milk o 1/8 cup water o 1/2 tsp vanilla o tiny dash of salt · for the filling o 1 cup heavy whipping cream o 2-4 tbsp powdered sugar (to taste) o 1/2 tsp vanilla extract o fresh strawberry slices Directions · For the Crepes o Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in. o Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using. o Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan. o Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool. · For the filling o Simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and vanilla, then beat until stiff peaks form. o Spread a layer of cream onto each crepe, add sliced strawberries, and then roll the crepe like you would a wrap.

Mini pork pies with piccalilli Prep: 50 mins Cook: 38 mins Ingredients · few dots of butter · 600g shortcrust pastry , bought or homemade · little flour , for dusting · 85g dried white breadcrumb · 400g good Cumberland sausage (about 6) · 200g smoked bacon lardon · ¼ tsp each ground mace, ground pepper and dried sage · 1 egg , beaten with a fork · few pinches sesame seeds · piccalilli , homemade or bought, to serve Directions 1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. 2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle. 3. Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

Beef and Broccoli Servings 4servings Prep time 15minutes Cooking time 15minutes Ingredients · In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved. · Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes. · Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic. · Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside. · Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes. · Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes. Directions 1. In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved. 2. Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes. 3. Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic. 4. Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside. 5. Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes. 6. Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes.

Chicken Chop Suey PREP TIME 15 minutes COOK TIME 22 minutes TOTAL TIME 37 minutes Ingredients · 2 tablespoons vegetable oil divided · ½ pound chicken breast about 1 large or 2 small · 1 tablespoon cornstarch · 1 cup onion sliced · ⅔ cup celery diced · ⅔ cup carrot sliced · 1 clove garlic minced · 2 cups bean sprouts fresh · 1 ¼ cup chicken broth · ¼ cup cold water · 1 ½ tablespoons cornstarch · 1 ½ tablespoons soy sauce · 1 teaspoon white sugar · 1 teaspoon sesame oil Directions 1. Slice chicken breasts into ¼ “ strips. Toss with Cornstarch and set aside preparing the vegetables 2. Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan set aside in a bowl to keep warm. 3. Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more. 4. Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened

DAN DAN NOODLES SERVES: 6 COOK: 1 hour 30 minutes Ingredients · FOR THE CHILI OIL: o 2 tablespoons Sichuan peppercorns o 1 cinnamon stick o 2 star anise o 1 cup oil o 1/4 cup crushed red pepper flakes · FOR THE MEAT AND SUI MI YA CAI: o 3 teaspoons oil o 8 oz. ground pork (225g) o 2 teaspoons sweet bean sauce or hoisin sauce o 2 teaspoons shaoxing wine o 1 teaspoon dark soy sauce o 1/2 teaspoon five spice powder o 1/3 cup sui mi ya cai · FOR THE SAUCE: o 2 tablespoons sesame paste tahini o 3 tablespoons soy sauce o 2 teaspoons sugar o 1/4 teaspoon five spice powder o 1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle) o 1/2 cup of your prepared chili oil (scary, but yes!) o 2 cloves garlic (very finely minced) o ¼ cup hot cooking water from the noodles · FOR THE NOODLES & VEG: o 1 pound fresh or dried white noodles (450g, medium thickness) o 1 small bunch leafy greens (spinach, bok choy, or choy sum) o chopped peanuts o chopped scallion (optional) Directions 1. To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 – 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated. 2. To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside. 3. To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc. 4. To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain. 5. Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions. 6. Mix everything together and enjoy!

Level: Easy Total: 20 min Active: 5 min Yield: 4 servings Ingredients · Kosher salt and freshly ground black pepper · 1 tablespoon extra-virgin olive oil · 1 medium green bell pepper, thinly sliced · 1 medium red bell pepper, thinly sliced · 1 small red onion, halved and thinly sliced · 2 cloves garlic, minced · One 14-ounce can crushed tomatoes · 1/4 teaspoon crushed red pepper flakes · One 10-ounce package Italian sausage ravioli · 3 slices provolone (about 3 ounces) · Fresh basil leaves, for serving Directions 1. Bring a large pot of salted water to a boil. 2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes. 3. While the sauce is cooking, boil the ravioli according to the package instructions. Drain. 4. Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.