Recipes

Bright, punchy condiment of finely chopped flat-leaf parsley and fresh mint loosened with olive oil and red wine vinegar. Pressed garlic, dried oregano, and red pepper flakes give it bite and heat, while a coarse, just-pulsed texture keeps every herb distinct. Bold and sharp — a little goes a long way over grilled meat or vegetables.

Baby Yukons boiled tender, smashed flat, and roasted until the craggy edges turn shatter-crisp while the centers stay creamy. A raw garlic-and-parsley provenzal goes on at the end, sharp and green against the hot potato, with red wine vinegar and a pinch of red pepper flakes keeping every bite bright.

Pizza without the sauce. Warm savory mushrooms in a Guinness-sriracha reduction, contrasted by sweet cherry tomatoes, spicy red onion, and fresh arugula on a crispy flatbread.

A light, protein-packed chicken power bowl for two: tender spiced chicken over basmati rice with a fresh corn salad, finished with a tangy yogurt-and-cottage-cheese crema drizzle and a garnish of feta and cilantro.

Crispy oven-roasted chicken wings seasoned simply with baking soda and salt, then tossed in a sticky-sweet glaze of mango nectar simmered down with sambal, maple syrup, lime, garlic, and ginger, finished under the broiler until caramelised. Wings roast at 450F on a rack with no flipping, and the glaze is set under the broiler. Air fryer alternative included. Serve with cooling coconut-lime yogurt dip and quick-pickled carrots and daikon to balance the heat and stickiness.

Sheet pan salmon baked then finished under the broiler with a caramelized spicy maple mustard glaze — sweet, tangy, and ready in 20 minutes.

Charred, spiced ground-chicken kebabs over fluffy rice, finished with a cool lemon-herb yogurt drizzle. Warm cumin, coriander, and garam masala carry a gentle jalapeño heat, brightened by crisp dill pickle, roma tomato, red onion, and fresh mint and cilantro.

Traditional Mexican molcajete-style guacamole built on the consensus aromatic paste (onion, serrano, cilantro, salt) with two deliberate modifications: garlic ground into the paste and a splash of lime juice for brightness and color preservation. Tomato folded in last for texture.

A pre-cooked madras-style vegetable curry built around red onion, red pepper, and roma tomato, finished with Greek yogurt for tang and body. Adapted from researched madras consensus (Curry Guy, Swasthi, Kitchen Sanctuary, Pat Chapman) with several modifications: coconut milk swapped for full-fat Greek yogurt to lean the dish out and add protein; brown sugar swapped 1:1 for maple syrup for a caramel/woodsy sweetness that plays well with warming spices; lemon juice removed from the sauce body since yogurt provides sufficient acid; vegetables cooked into the sauce rather than added at reheat so they absorb spice and survive a reheat without going mushy. Yogurt is tempered off-heat and warmed gently to prevent curdling in the acidic tomato base. Designed for batch storage (4-5 days fridge, no freeze) and reheat over pre-cooked chicken breast with rice or naan. v2 revisions from cooking notes: red onion halved (1/2 large instead of 1, ~70g) for less sweetness, curry powder reduced to 1.5 tbsp (from 2 tbsp), and ground fenugreek swapped for 1 tbsp dried fenugreek leaves (kasuri methi) crumbled in during the last minute of simmer for a more aromatic, less bitter finish. Yields ~725g cooked sauce, about 7 portions of 100g.

Six corn tortillas filled with golden cremini mushrooms and black beans, rolled and baked under a charred tomatillo sauce inspired by salsa cruda — bright and tangy with scotch bonnet heat. Finished with Monterey Jack, cotija, and Greek yogurt.

Light, fruit-forward dressing for main-portion mixed greens salads. Oil-free — body and richness come from strawberry purée and Greek yogurt. Basil is puréed with the strawberries and strained out, lending aroma and essence without texture. Maple syrup balances the balsamic without tipping sweet.

Dry-rubbed chicken breast with smoked paprika, butterflied and tenderized for even cooking, seared in prosciutto fat, sliced and served over mixed greens with balsamic-macerated shallots, crispy prosciutto shards, and crumbled goat cheese.

A Korean-fusion bowl swapping traditional rice for crispy pan-seared gnocchi, topped with spicy gochujang pork, sautéed shiitake mushrooms, red pepper, and a sunny-side up egg. Mix everything together at the table, breaking the yolk to coat.

A thick chorizo-style marinade paste. Built around ancho chile, smoked paprika, and cumin, with tomato paste carrying colour and umami in place of pork fat.

A bright, fiery raw salsa made with fresh tomatillos and scotch bonnet pepper — bold heat with a tangy citrus finish.

Classic tuna salad sandwich with high protein greek yogurt, mayo, grainy mustard, dill, pickle, pickle brine, and mixed peppers on bread with cheddar.

Roasted mango and scotch bonnet hot sauce with ginger and allspice. Sweet, fiery, and deeply flavored from charring the fruit and aromatics. Optional broil step for deeper char.

A light coconut milk and cream dressing with lime, brown sugar, allspice, and scotch bonnet heat. Enough for 400g / one standard bag of coleslaw mix.

Store-bought roti shells filled with roasted jerk-marinated potatoes, red onion, and green peas, with scallion whites roasted in and greens added at the end. Yield varies by shell size — 6–8 with 8" rotis.

Bright, creamy slaw with sriracha heat and lime tang. Greek yogurt keeps it lighter than a pure mayo base. Versatile as a side or topping.

Fresh, creamy avocado sauce with cilantro and lime. Perfect as a drizzle for grain bowls, tofu, or roasted vegetables. Yields approximately 300ml.

A Korean-inspired gochugaru and lime marinade for tofu with bright, spicy notes.

A crispy-bottomed folded omelette with day-old rice seasoned with gochujang, chilli garlic sauce, and chilli crisp, filled with bacon, cheddar, and pickled carrots.