We love the strong, spicy flavour of ‘nduja (a spreadable pork sausage from Calabria in Southern Italy) so this recipe for Poached eggs with ‘Nduja Butter and Spinach from Ed Smith’s Good Eggs cookbook was on the shortlist for our first few dishes to make.   Even with Ed’s eggcellent instructions, poaching eggs is not our forte, so we took some advice from the book’s introduction and swapped fried eggs into the dish instead. One of the beauties of this book is that you can mix and match the cooking method for your eggs, the many different sauces and garnishes, and sides to make an almost ..read more

Originally from Laos, but also very popular in Northern Thailand, laab is a ‘salad’ of finely chopped or minced meat or fish cooked with an aromatic collection of ingredients such as lemongrass, galangal, lime, fish sauce, chilli and spices that give it an addictively bright and punchy flavour profile. In this clever recipe from Good Eggs, Ed Smith uses the meat from pork sausages to make a quick and tasty laab which is served with a fried egg in a toasted brioche bun. Find out more in our full review of Good Eggs by Ed Smith. Print Sausage Laab and Fried Egg Bun Laab is a ‘salad’ made ..read more

If you’re looking for clever ways to enjoy eggs, this delicious recipe for Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb from Ed Smith’s Good Eggs cookbook is an absolute winner. There’s something about the combination of fried eggs, tomatoes baked rich cream and the absolutely fantastic flavoured breadcrumbs that is both humble and indulgent at the same time. Find out more in our full review of Good Eggs by Ed Smith. Print Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb This combination of tomatoes baked in cream with fried eggs is unfussy but winning, while the ..read more

It’s no secret that I adore eggs. I have been known to have eggs for breakfast, lunch and dinner on the same day and it’s not that rare an occurrence. They are such an incredibly versatile ingredient that it’s impossible to get bored. That said, I’m always up for learning new ways to enjoy one of my favourite ingredients and that’s exactly what I’ve found in Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs by Ed Smith. The book provides exactly what it promises – 100 ideas and recipes to help you make the most of eggs, and to ring the changes in how you enjoy them. I’ve known Ed Smi ..read more

Pimping instant noodles is a huge and popular genre of cooking, and I love seeing some of the clever ideas shared on social media. Ramyun (noodles in a soupy broth with a variety of flavours and toppings) are enormously popular in Korea and the instant variety are a staple quick slurp for many. This recipe from Su Scott’s Pocha cookbook takes a pack of Korean instant noodles as its starting point and adds fresh tomatoes, kimchi, and cheese to create an altogether more exciting bowl of food. You can find our full review of Su Scott’s Pocha cookbook here, and you may also enjoy our review of ou ..read more

Korean Ketchup Fried Frankfurters (Sausage Yachae Bokkeum) is a recipe that immediately jumped out when I first flicked through Pocha by Su Scott. Not only do I love both frankfurters and ketchup, the way that the franks are hassel-backed to give more surface area for the sticky sweet and tangy sauce to cling to is genius! This is a quick, easy and delicious dish that appeals to adults and kids alike. You can find our full review of Su Scott’s Pocha cookbook here, and you may also enjoy our review of our previous cookbook, Rice Table. Print Ketchup Fried Frankfurters (Sausage Yachae Bokkeum ..read more

This fabulous Cheese and Pickle French Toast recipe from Su Scott’s Pocha cookbook riffs off the already fabulous Monte Cristo sandwich (ham and cheese stuffed, battered and fried sandwich) to God Tier level via the genius addition of pickle, Branston being her pickle of choice. The sharp sweet tang of pickle provides excellent contrast to the richness of cheese and ham and pillowy french toast. You can find our full review of Su Scott’s Pocha cookbook here, and you may also enjoy our review of our previous cookbook, Rice Table. Print Cheese + Pickle French Toast My first ever butter-fried ..read more

Are you a fan of K-drama? Short for Korean Drama it’s the collective term for a huge body of television series created in Korea but with world-wide appeal, and a rapidly growing a global fan base of which Pete and I are members. Why am I mentioning this in a review of a Korean cookbook, you may ask? I’ll tell you! One of the facets of Korean culture and life that we K-drama fans pick up on pretty quickly is the existence of pojangmachas: casual street food stalls–often protected by individual tarpaulin tents–serving snack food and, especially of an evening, alcohol. Most modern-era K-dramas ha ..read more

This Parsnip ‘Speltotto’ with Prosciutto-Wrapped Haddock is another recipe from Ceri Jones’ It Starts with Veg: 100 Seasonal Suppers and Sides cookbook. Instead of using rice, Ceri swaps in pearled spelt, and cooks it much the same way as for a risotto. The speltotto is topped with prosciutto-wrapped fresh haddock and parnsip crisps. Cooked by Ceri, photography by Samantha Couzens (note that this image has been provided for promotion purposes and there are no photographs in the book itself) Read our full review of It Starts with Veg by Ceri Jones. Print Parsnip ‘Speltotto’ with Prosciut ..read more

I cannot get enough of this delicious dish from Ceri Jones’ It Starts with Veg: 100 Seasonal Suppers and Sides cookbook! This delicious braised lettuce dish brings together baby gem lettuce, garden peas, chickpeas, pancetta, spring onions, chicken stock, creme fraiche and fresh herbs in an elegantly balanced way. Every mouthful contains a different subset of ingredients, making it an utter delight to eat. It’s also a dish that is warming and filling whilst also wonderfully summery! Cooked by Ceri, photography by Samantha Couzens (note that this image has been provided for promotion purposes a ..read more