All Recipes

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    This incredible creation is an amalgam of two great recipes, one for a pork curry, and one for a pillowy soft white bread. We wrap the pork curry like a tasty present then stuff it inside the bread before it's baked. The result is a 'golden pillow' with a delicious surprise inside.
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    Think of this dish as Asian gnocchi. The dumplings are made from a chewy, springy dough of yam and tapioca flour. They are surprisingly sturdy and very satisfying. The ‘condiment’ includes strongly flavoured preserved ingredients that you can find in Asian grocers.
  • Otak Otak is savoury fish custard with fragrant curry flavours and is eaten all over Malaysia and Singapore in various forms, usually wrapped in banana leaves and steamed, but sometimes also grilled. Otak otak is delicious and so easy. Thanks Sandra Bee for making this for us!
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    Do you ever make a dish that is almost too good? That’s how I feel about these pork ribs. The Korean marinade adds such delicious deep, spicy flavours to the ribs, but then we also turn it into a sauce. It’s so good!
  • This amazing brunch is based on a famous Los Angeles dish that I have a hard time saying but no problem eating! It's called The Slut, and it's from a stand at Grand Central Market called Eggslut.
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    Yum! I love this big, flavoursome salad. It’s Thai-inspired with lots of fresh herbs and lime, and the spark of green chilli. Of course, you can leave the chilli out if you like!
  • I love dishes that hero one vegetable and there's nothing better than shining a light on summer tomatoes. This spag is super basic and very delicious, relying on ripe, juicy tomatoes, warmed and seasoned.
  • Great served warm or cold, this is a simple vegetable dish that can easily be made with broccoli, broccolini, peas or snow peas, either instead or in combination. Ricotta salata is a salted ricotta - there are easy substitutes if you can't find it.
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    I love having flavour bombs ready to go in the cupboard. That’s the idea with these dry rubs for beef and lamb. Simply make them, store them in an airtight container in a cool, dark place, then rub a little onto your meat before cooking.