Type: Process

May 7, 2021

Asparagus and gochujang pancakes

These pancakes are springy and less cakey than regular pancakes, which helps preserve the texture of the asparagus. They are only moderately…

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Za’atar cacio e pepe

Messing with an Italian classic is not something that we do lightly, but adding za’atar really doesn’t take anything away from the…

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Spring vegetables in parmesan broth with charred lemon salsa

You can do as much or as little as you like with the spring’s bounty of peas and beans. Here we go…

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Grilled figs with shaoxing dressing

On paper it may not sound like it would work, but the combination of figs, Chinese rice wine and ricotta is a…

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Cucumber salad á la xi’an impression

Xi’an Impression and Master Wei are sister restaurants in London serving the food of Xi’an, the capital of Shaanxi Province in central…

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Chickpea pancakes with mango pickle yoghurt

These vegan pancakes, flavoured with ginger, garlic and chilli, are thick, light and soft all at once – sort of like savoury…

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Sweet and sour sprouts with chestnuts and grapes

Something magical happens to the sprouts, chestnuts and grapes when they are left to soak with each other in a bath of…

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Swede gnocchi with miso butter

If you want to use shop-bought potato gnocchi instead of making your own, you are more than welcome to – the miso…

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Potato and gochujang braised eggs

Eggs are baked nestled inside a giant rösti with a crispy bottom here, a bit like an American breakfast of hash browns…

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