Recipes+
Black garlic is sweeter, richer and more complex than raw garlic, with none of the bite. Here's how to use it, which format to buy, and a recipe for radish tempura with black garlic aioli.
A simple weeknight white bean salad seasoned with Red Boat anchovy salt — dehydrated fish sauce that adds instant umami depth without any fishiness. Ready in minutes.
A guide to the hot sauces, harissas, and chili condiments worth knowing — chosen for flavour, not heat level. From chili crisp to zhoug, here's the full shelf.
A fast, deeply flavoured Spanish shrimp recipe built on La Chinata smoked paprika and Belazu sherry vinegar. Plus the dry brine trick that makes all the difference.
Pan-roasted asparagus with miso whipped tahini and Holy Duck chili oil. Simple, seasonal, and ready in 15 minutes. Perfect for weeknights or entertaining.
Most layer cakes are dry and underwhelming — and it comes down to ratio. Here's how thinner layers, better fillings, and a few good pantry ingredients change everything.