Jump To Recipe Jump To Video I was clearing out my fridge and freezer with leftover vegetables. And I found my frozen mushroom sauce (from my previous mushroom toast recipe ). I thought why not make something outta them? This stew is largely inspired by the German Sauerkraut Potato Sausage Soup. I was supposed to cook this in my slow cooker, but quite sadly, it is too small to fit the ingredients. Lol! Anyway, feel free to switch out the ingredients if desired. This is in fact a leftover stew, or rather clear out the fridge stew. Most importantly, is to sear the meat 1st before adding it to the stew. By doing so, not only the flavors will be stacked, but it will also give the stew a bit of that aromatic funk. On a side note, try not to keep the hot sauce. Trust me, it works really well in this sauerkraut stew. Perhaps even balances out everything. Ingredients: (Serve 8) Chicken Thigh Boneless Preferably with Skin, 4 Sea Salt, Pinch White Pepper, Pinch Hot Sauce, For Marinating Chicken Stock, 1L Rapeseed / Sunflower Canola / Peanut Oil, For Searing Yellow Onion Finely Sliced, 1 Carrots Obliqued, 2 Garlic Finely Minced, 3 Cloves Leeks Coarsely Sliced, 2 Yukon Gold Potato Wedged, 1 King Oyster Mushrooms Shredded, 6 Mushroom Sauce Homemade , 150g (Optional) Sauerkraut Homemade , 600g Parsley Corasely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Sauce Pot Heavy Sauce Pot Directions: Please visit my " How To Make Sauerkraut " page for the recipe. Please visit my " Mushroom Toast " page for the mushroom sauce recipe. Marinate the Chicken Season chicken on both sides with salt, pepper, and hot sauce. Set aside for 30 mins to 1 hour. Prepare the Stock Add vegetable scraps to chicken stock and bring to a simmer. Cook for 3–5 mins. Cover and set aside to steep for 10 mins. Strain and discard the solids. Sear the Chicken In a skillet over medium heat, add oil. Once heated, sear chicken skin-side down until browned on both sides. Remove from heat and set aside to cool. Sauté the Vegetables In the same skillet, add onion and season with salt and pepper. Sauté until lightly caramelized. Add carrots and sauté to combine. Stir in garlic, leeks, and potatoes (skin-on). Deglaze with a splash of stock. Remove from heat and set aside. Assemble the Stew In a large pot, add the remaining stock and 500ml water. Once chicken is cool enough to handle, coarsely dice and add to the pot with all the juices. Add shredded king oyster mushrooms, mushroom sauce (if using), and the sautéed vegetables. Prep the Sauerkraut Drain, wash, and squeeze out the sauerkraut to reduce tanginess. Add to the stew and stir to combine. Simmer & Finish Bring the pot to a simmer over medium heat. Lower the heat, cover, and cook for 30–45 mins until reduced by 1/4. Potatoes and carrots should be fork tender. Adjust seasoning with salt, pepper, and more hot sauce if desired. Stir well before serving. To Serve Ladle stew into serving bowls. Garnish with chopped parsley. Serve immediately and enjoy. Super nourishing... Hope you'll give this a try... Recipe Video:

Jump To Recipe Jump To Video Here's another classic French dish. What I love about this dish is how few main ingredients are used: chicken, onion, mushrooms and cream. I saw some don't even use mushrooms. It is easy and simple to prepare and cook. but it is also very easy to get it wrong. I am not saying that my recipe is better than all the French recipes out there. This is just my way of preparing and cooking this classic French dish. A chefy touch is to use a combination of made-from-scratch chicken broth and dry white wine with a sachet of herbs and spices. But I wanna keep mine as simple as possible. I used just plain water infused with some herbs. You can of cos go that chefy route if desired. The plate is your canvas and you are the artist. As for the mushrooms, you can totally omit them if you are not a fan. You can also replace Swiss brown for some shiitake, porcini or even white button mushrooms. And for the chicken, I wouldn't recommend breast as it tends to dry out during the last simmering stage. Chicken thighs or drumsticks work best for this recipe. Allowing for the chicken to rest after searing is the key to getting a succulent texture. As simple and easy as this recipe is, I hope you will give this recipe a try. Ingredients: (Serve 4) Simple Water Stock: Water, 480g Garlic Crushed, 2 Cloves Black Pepper, Pinch Dried Thyme, Pinch Dried Tarragon, Pinch Chicken: Chicken Thigh Skinless Boneless, 4 Sea Salt, Pinch White Pepper Preferably Hexa , Pinch Dried Mushroom Powder, Pinch Olive Oil, 1 TBSP Unsalted Butter, For Cooking Swiss Brown Mushrooms Finely Sliced, 12 Yellow Onion Wedged, 1 All Purpose Flour, 1 TBSP Heavy Whipping Cream, 120g Dried Thyme, Pinch Dried Tarragon, Pinch Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Make the Simple Water Stock In a sauce pot over medium heat, add all stock ingredients. Stir and bring to a simmer. Cook until aromatic. Remove from heat and set aside. Prepare the Chicken Slice chicken thighs in half to make 8 pieces. Season generously with salt, Hexa's white pepper, and mushroom powder. Toss to coat well. Set aside. Sear the Chicken In a skillet over medium heat, heat olive oil and 2 TBSP butter. Add chicken (in batches if needed to avoid crowding). Once golden on the bottom, add 1 TBSP butter. Tilt the pan and baste the chicken with the melted butter. Cook for 1 minute more, then remove from heat and transfer to a plate. Cook the Mushrooms and Sauce Discard excess fat, leaving just enough in the skillet for sautéing. Add mushrooms and 1 TBSP butter. Sauté and scrape up browned bits. Cook until mushrooms caramelize. Add onions, season with salt and white pepper, and sauté. Stir in flour and 1 TBSP butter. Cook until fully incorporated. Strain the simple water stock into the skillet, discarding solids. Stir to combine and deglaze. Add cream, chicken, and any juices from the resting plate. Simmer until the sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning. To Serve Remove from heat and transfer to serving plates. Garnish with thyme and tarragon. Serve immediately. Succulent... Recipe Video:

Jump To Recipe Jump To Video I’ve been experimenting a lot with my fermented garlic and honey, and when peaches came into season, I couldn’t resist creating something new. The result is the Peachy Garlic Honey Symphony Pizza, a harmonious blend of sweet, savory, and tangy flavors that dance together beautifully on a crispy grilled crust. This pizza is a perfect example of how simple, fresh ingredients can come together to create something truly special. Sweet, savory, and smoky — grilled pizza with peaches, ricotta, and honey drizzle. The combination of homemade ricotta, grated fermented garlic, and honey adds a unique depth of flavor, complemented by the juicy sweetness of fresh peaches and the sharp, salty bite of Pecorino cheese. Topped with a drizzle of reduced balsamic vinegar and a sprinkle of Italian parsley, each bite is a delightful mix of textures and tastes. It’s a refreshing change from the usual pizza toppings and a wonderful way to celebrate seasonal produce. Juicy peaches over charred flatbread, layered with creamy ricotta and garlic honey. I encourage you to give this a try, especially if you’re a fan of experimenting with new flavor combinations. The Peachy Garlic Honey Symphony Pizza is easy to make and offers a gourmet experience right in your kitchen. It’s a perfect dish for a summer evening, whether you’re hosting friends or enjoying a quiet night in. Trust your instincts, enjoy the process, and most importantly, savor the delicious results! Ingredients: (Make 2 grilled pizzas) Ricotta Homemade , 2 Heaping TBSP Fermented Garlic in Honey Homemade , For Grating Sea Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Peaches Coarsely Sliced, 5 or More Pecorino, For Grating Italian Parsley Coarsely Sliced, A Handful Reduced Balsamic Vinegar, For Drizzling Equipment: Griddle Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Ferment Garlic In Honey " page for the recipe. Please visit my " How To Make Ricotta " page for the recipe. In a bowl, add ricotta and grate in the fermented garlic. Season with salt and pepper. Mix until well combined and set it aside until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the ricotta mixture. Lay the peaches and grate some pecorino over the top. Immediately cover the griddle to generate steam in order for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Sprinkle some parsley over the top. Drizzle the reduced balsamic vinegar and some of that fermented honey over the pizza. Repeat the steps for the remaining pizza. Slice and serve immediately. Mama Mia... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video After the success of my pear and blue cheese pizza, I decided to push the boundaries further with the addition of apples, and the result is the delicious Bacon & Apple Medley Pizza. Combining the sweet, caramelized apples with the savory crunch of bacon and aromatic herbs creates a perfect balance of flavors that is both surprising and satisfying. Grilled pizza topped with a medley of crispy bacon, sweet apples, and fresh herbs. Experimenting with fruit on pizzas might seem unconventional, but it opens up a whole new world of taste experiences. The natural sweetness of the apples pairs beautifully with the smoky bacon, and the blend of cheddar and Gruyere cheeses adds a creamy richness. The herbs bring a fresh, earthy note that ties everything together, making each bite a delightful adventure. A hearty flatbread pizza loaded with caramelized apples, smoky bacon, and melted cheese. I encourage you to give this a try and explore the wonderful combination of fruits and savory elements in your pizzas. It’s a simple way to bring creativity to your cooking and discover new flavor profiles. The Bacon & Apple Medley Pizza is a testament to the delicious possibilities that come from experimenting with ingredients. Enjoy the process and savor the delicious results! Ingredients: (Make 2 grilled pizzas) Sesame Oil, For Brushing Bacon, 6 Strips Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Balsamic Vinegar, A Splash Any Red Apples Cored Thinly Sliced, 2 or 3 Thyme Finely Chopped, A Small Handful Rosemary Finely Chopped, A Small Handful Maple Syrup, A Drizzle Grilled Pizza Dough Homemade , 2 Dough Balls Cheddar Coarsely Diced, A Handful + More For Grating Gruyere, For Grating Coriander Coarsely Sliced, A Handful Equipment: Griddle Cast Iron Skillet / Pan Oven Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Cook the Bacon & Apple Mixture. Lightly brush a skillet with sesame oil. Place the bacon strips in the skillet and broil in the oven until crispy. You may need to do this in batches. Set aside to cool. Once cooled, coarsely slice the bacon and reserve the rendered bacon fat. In the same skillet over medium heat, add sliced onions. Season with salt and pepper. Sauté until soft. Deglaze with a splash of balsamic vinegar and cook until the onions turn translucent. Add sliced apples, thyme, and rosemary. Cook until apples are aromatic and slightly caramelized. Drizzle maple syrup over the top and stir to coat evenly. Remove from heat and set aside. Grill the Pizza. Roll out your pizza dough and brush a griddle with reserved bacon fat. Use a fork to gently poke all over the dough to prevent puffing. Place the dough on the griddle over medium heat. Press down gently to ensure even contact. Brush the top with a bit of sesame oil. Grill until the bottom is lightly charred, then flip. Reduce the heat to medium-low. Assemble the Pizza. Sprinkle shredded cheddar and grated Gruyère onto the grilled side. Evenly spread the apple-onion mixture and add chopped bacon. Top with more cheese. Cover the griddle with a lid to trap the steam and melt the cheese. Once the cheese is melted and the bottom is lightly charred, remove the lid. Transfer the pizza to a serving plate and garnish with fresh coriander. Repeat with remaining dough. Slice and serve immediately. Slice of heaven... Heavenly indeed... Recipe Video:

Jump To Recipe Jump To Video I have to share this delightful twist on a classic dessert, inspired by a dear friend of mine. She made a traditional tiramisu and asked for my honest feedback. As I savored each bite, the idea of incorporating Milo into the recipe just popped into my head. Creamy Milo tiramisu layered with biscuits and finished with a classic Marie biscuit topping. The result is a Milo Tiramisu that blends the creamy richness of mascarpone with the nostalgic, malty goodness of Milo, creating a dessert that's both familiar and excitingly new. What makes this Milo Tiramisu truly special is its simplicity. You don’t need fancy equipment or advanced cooking skills to create this treat. The combination of freshly brewed Milo, coffee liqueur, and Marie cookies provides a unique base, while the mascarpone filling, enriched with Milo and fresh orange zest, adds a refreshing twist. A perfectly dusted Milo tiramisu with biscuit garnish for a nostalgic touch. Each layer comes together effortlessly, making the process enjoyable and stress-free. I encourage you to give this a try, especially if you’re a fan of experimenting with flavors or if you just love Milo. The dessert is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself. Digging into layers of Milo cream and biscuits for the ultimate treat. The overnight chilling allows the flavors to meld beautifully, and the presentation with a dusting of Milo and a Marie cookie garnish makes it a visually appealing and deliciously indulgent treat. Enjoy the process, and most importantly, savor every bite of this delightful Milo Tiramisu! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Demerara Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Milo Preferably Australia Made, 45g + More For Presentation Fresh Orange Zest, 1 Orange Tiramisu: Milo Freshly Brewed , For Dipping Coffee Liqueur, 2 TBSP Marie Cookies, For Stacking & Presentation Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, whisk egg whites and salt with a hand or stand mixer until stiff peaks form. In another large mixing bowl, whip mascarpone, milo and orange zest until light and fluffy. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Keep chilled until ready to use or you can transfer into a piping bag. Prepare the tiramisu. In a shallow bowl, add freshly brewed milo and coffee liqueur. *You can check out how to make a proper cup of milo here .* Mix until well combined. Dip one marie cookie into the milo mixture and flip only once. I'm just using drinking glasses to serve my milo tiramisu; my glasses are big enough to fit the marie cookies. Break them in halves if needed. Pipe or spoon the mascarpone mixture onto the cookies. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Spoon some milo over the tiramisu. Slide 1 marie cookie into the tiramisu. Serve immediately. This is... Mama Mia... Thought I'd died and gone to heaven... Recipe Video:

Jump To Recipe Jump To Video Savory, hearty, and surprisingly good—especially for canned corned beef. I’ll be honest—I never liked canned corned beef. It always seemed a bit too salty, too mushy, too… something. But then I watched Luke from Outdoor Boys make his version of corned beef hash. One of my eggs cracked and I don't care... The way he crisped it up in a cast iron skillet with eggs cooked right in, scooping everything onto a slice of bread out in the wilderness—it made me rethink everything. So I gave it a shot, and yeah, I get it now. It’s really, really good. A yummilicious mess... Corned beef hash has been around since the early 1800s, originally created as a way to use up leftover meat and potatoes. During wartime and food shortages, the canned version became a pantry staple—cheap, filling, and shelf-stable. Over time, it became a breakfast classic in diners and home kitchens, often served with eggs, toast, and ketchup. This version skips the potatoes and focuses on the pure simplicity of onion, garlic, olive oil, and eggs, allowing the corned beef to shine. I layered mine between slices of toasted sourdough, and honestly, it's one of the most satisfying sandwiches I’ve had in a while. You don’t need much to make this work—just one skillet, a can of corned beef, and a bit of patience. If you're like me and never gave canned corned beef a chance, this is the recipe that might just change your mind. Ingredients: (Serve 4) High Quality Olive Oil, 2 TBSP + More For Toasting Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Canned Corned beef, 340g Eggs, 2 or More Sourdough Bread, 8 Slices Ketchup, For Serving (Optional) Equipment: Cast Iron Skillet / Pan Directions: Make the hash. Heat olive oil in a skillet over medium heat. Add minced onions, salt, and pepper. Sauté until lightly golden. Add garlic and cook until fragrant. Stir in canned corned beef. Sauté until it browns slightly. If it starts sticking, deglaze with a splash of water. Lower the heat. Taste and adjust seasoning. Add the eggs. Use a spoon to make 2 or more craters in the hash. Crack each egg into a glass, then gently pour into the craters. Cover the pan and cook until eggs are set. Remove from heat. Toast and serve. In another skillet, toast sourdough slices with a bit of olive oil until golden. Scoop the corned beef hash (with egg) onto the toast. Add ketchup if desired. Serve hot and enjoy. Simple yet yummilicious.... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video A warm bowl of oats, sweet raisins, melted butter—and a cinnamon-sugar hug on the side. I’d love to call this porridge, but since this one’s inspired by Luke from Outdoor Boys, we’re calling it oatmeal. Luke made a batch of simple oats—just water, raisins, brown sugar, and butter—and served it with a cinnamon sugar tortilla he toasted in a pan. That combo? Genius. I loved it so much I recreated it with my own twist: instead of store-bought tortillas, I used my homemade flatbread dough, which I always keep frozen in small portions. Toast it up like a quesadilla, sprinkle on the cinnamon sugar, and you’ve got something really comforting. I’ve got a few non-negotiables when it comes to oats. Use rolled oats, not the quick-cook stuff. Always go with a 3:1 water-to-oats ratio. And skip the milk—trust me, it burns easily and muddies the flavor. Water keeps it clean and lets the oats shine. This version is soft, rich, and just sweet enough. The melted butter pulls everything together, and the chewy raisins give little bursts of warmth and nostalgia. Oatmeal (or porridge) has been a staple for centuries, from Scottish kitchens to American campfires. It was cheap, filling, and easy to dress up with whatever you had. This one sticks close to its roots, with a humble bowl of oats and a sweet, cinnamon flatbread on the side. It’s not flashy, but it’s the kind of breakfast that makes you sit down, take a breath, and just enjoy. Give it a shot—you might end up freezing flatbread dough too. Ingredients: (Serve 1) Oatmeal: Rolled Oats, 50g Water, 150g Sea Salt, Pinch Raisins, A Handful Brown Sugar, 1 TBSP Adjust To Preference Melted Butter, 2 TBSP Flatbread: Easy Flatbread Homemade , 1 Dough Ball Or Tortilla Homemade Brown Sugar, 1 TBSP Cinnamon Powder, 1 TSP Equipment: Sauce Pot Griddle Directions: Please visit my " Flatbread with Honey Butter " page for the easy flatbread recipe, or, " How To Make Tortilla " page for the tortilla recipe. Cook the oatmeal. In a pot over medium-low heat, add rolled oats and water. Stir often while it cooks. If it gets too thick before the oats are soft, splash in more water. Once tender, stir in a pinch of salt, a handful of raisins, brown sugar, and melted butter. Mix well. Taste and adjust the sweetness. Make the cinnamon flatbread. Roll out your homemade flatbread dough (or use a tortilla). Mix brown sugar with cinnamon in a small bowl. Grease a pan or griddle lightly. Toast one side of the flatbread, sprinkle cinnamon sugar on half, then fold over like a quesadilla. Grill until both sides are golden and the sugar is melty. Serve. Scoop oatmeal into a bowl. Serve warm with the cinnamon-sugar flatbread on the side. Enjoy while it's hot! That cinnamon sugar filling adds more flavors... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Thick, comforting, and sweet-spiced from scratch—no store-bought roux required. Luke from Outdoor Boys made a version of Japanese curry once, and I remember spotting what looked like a store-bought kare roux block tossed into the pot. Nothing wrong with that—it’s quick, familiar, and works in a pinch. But I wanted to try making the whole thing from scratch. No curry cubes. No instant mix. Just layers of flavor built slowly with real ingredients. The key? A trick I learned from a Japanese friend: grated apples and Madras masala. Yes! Madras curry powder, not just any curry powder. It makes all the difference. Japanese curry (kare raisu) is one of Japan’s most popular home-cooked comfort meals. But what many people don’t realize is that it’s a result of culinary globalization: introduced to Japan by the British during the Meiji era, who themselves adapted it from Indian cuisine during colonization. Over time, the Japanese made it their own—sweeter, thicker, milder. Most families use pre-made blocks for convenience, but homemade versions bring a whole new level of depth and heart to the dish. This one uses kombu for umami, slow-cooked beef chuck, caramelized onions, and a buttery flour-based roux infused with spices. The grated apple melts right into the curry, adding sweetness and balance to the bold, earthy masala. Served over warm rice and topped with fresh coriander, this kare is cozy, rich, and everything you want in a bowl. Give it a go—once you’ve made kare from scratch, it’s hard to go back. Ingredients: (Serve 8) Beef: Kombu, 4g Water, 650g Beef Chuck, 500g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Black Pepper, Pinch Mushroom Powder, Pinch Kare: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Carrot Grated, 1 Potatoes Wedged, 3 Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Apples Peeled Grated, 2 Madras Masala Homemade , 1.5 TBSP Tomato Ketchup, 1.5 TBSP Worcestershire Sauce, 1 TBSP Unsalted Butter, 40g Unbleached All Purpose Flour, 40g Coriander Coarsely Chopped, For Garnishing Cooked Rice, For Serving Equipment: Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " How To Make Madras Masala " page for the recipe. Prep and cook the beef Soak kombu in water. Season and sear beef in a skillet until brown on all sides. Transfer to a slow or pressure cooker. Deglaze the skillet and add that liquid to the cooker. Pour in the kombu water and season with pepper and mushroom powder. Cover and cook until the beef is tender. Start the kare base In a separate pot, sauté onions in oil until caramelized. Add carrots and potatoes; cook until slightly softened. Stir in garlic and ginger until fragrant. Add the apple and spices Grate apples fresh to avoid oxidation, then add to the pot. Mix in madras masala, ketchup, Worcestershire sauce, and butter. Stir well, then sprinkle in flour and combine. Combine and simmer Add the cooked beef and broth mixture (remove kombu). Simmer everything together until potatoes are fork-tender. Taste and adjust seasoning with more masala, salt, or pepper if needed. Finish and serve Garnish with fresh coriander. Serve hot over cooked rice. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Sweet mango, creamy coconut, and bold spices—made from scratch with a little wilderness spirit. I remember watching Luke from Outdoor Boys cook what looked like a curry over a campfire, possibly using reindeer meat and some kind of premade mango curry paste. It was rustic, simple, and looked ridiculously comforting. That episode stuck with me. So I thought—why not make a version from scratch? And somewhere along the way, I stumbled upon something amazing: turns out, mango chicken curry is a real Indian dish in regions like Kerala, where it’s called Mambazha Kozhi Kari. What I made isn’t traditional, but it pays respect to those roots—with a flavor combo that hits all the right spots. Instead of shortcuts, I toasted and ground whole spices, made my own spice paste, and slowly simmered the curry in coconut cream, chicken stock, and diced ripe mangoes. It’s sweet, spicy, and creamy all at once. The final touch? A classic South Indian tempering of mustard seeds, curry leaves, fenugreek, and hing, drizzled on top and steeped into the curry like a warm spiced hug. You can definitely use deer or other meats, but I stuck with chicken thighs for that juicy, forgiving texture. If you’ve never made a curry from scratch before, don’t worry—it’s easier than it looks once you get going. Everything simmers in one pot, and you can adjust the consistency and spice level to your liking. It’s rich, bold, a little sweet from the mango, and just so satisfying. Serve it with warm rice and don’t skip the tempering—it makes all the difference. Ingredients: (Serve 4) Chicken: Dried Chilies, 2 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TSP Cinnamon Stick, 1 Green Cardamom, 3 Cloves, 3 Chicken Thigh Boneless Skinless, 3 or 600g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Turmeric, 1/2 TSP Greek Yogurt, 1/2 Cup Spice Paste: Red Onion Wedged, 1 Ginger, 2" Garlic Crushed, 3 Cloves Green Chilies Deseeded, 2 Curry: Coconut Oil, 2 TBSP Chicken Stock Homemade , 2 Cups Sea Salt, Pinch White Pepper, Pinch Curry Leaves, 2 Sprigs Coconut Cream, 200g Chili Powder, 1/2 TSP Turmeric, 1/2 TSP Mango Peeled Pitted Coarsely Diced, About 450g Garam Masala Homemade , 1 TBSP Jaggery, Pinch Hing | Asafoetida, Pinch Temper: Coconut Oil, 2 TBSP Mustard Seeds, 1 TSP Fenugreek Seeds, Pinch Curry Leaves, 1 Sprig Coriander Coarsely Chopped, For Garnishing Cooked Rice, For Serving Equipment: Heavy Pot Cast Iron Skillet / Pan Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Marinate the chicken Toast dried chilies and whole spices. Grind into powder. Mix chicken with spices, yogurt, turmeric, and other seasonings. Cover and marinate for at least 4 hours or overnight. Make the spice paste Blend onion, ginger, garlic, and green chili with a splash of water until smooth. Start the curry In a pot, sear the marinated chicken in coconut oil until lightly charred. Set aside. Clean the marinade bowl with coconut cream, keep that for later. Deglaze the skillet with a splash of chicken stock. Sauté the spice paste with curry leaves in the same pot. Add coconut cream and stock. Stir in mango, chili powder, turmeric, and reserved coconut cream marinade mixture. Simmer and season Dice the chicken and add it back to the pot, including all its juices. Simmer until fully cooked, and reduce if needed for a thicker curry. Finish with garam masala, jaggery, hing, and more seasonings to taste. Temper and finish In a small pan, heat oil with mustard seeds, fenugreek, and curry leaves. Once the seeds pop, pour the hot tempering over the curry. Cover and steep for 15 minutes. Garnish with chopped coriander and serve with rice. Nourishing... Recipe Video:

Jump To Recipe Jump To Video Hearty. Cheesy. Smoky. The kind of beans Luke would nod at and say, “These are good beans.” We often think of baked beans as a British staple—on toast, in a full English breakfast, straight from a can of Heinz. But baked beans actually have much older roots, going all the way back to the Indigenous tribes of North America. The key is to undercook the bacon... They were the original slow bean masters—cooking native beans low and slow with maple syrup and bear fat in earthen pots. When European settlers arrived, especially the Puritans in New England, they adapted the method using molasses and salt pork. That ooey gooey goodnesss... That simple, hearty dish became a Saturday tradition in early American homes—so much so that Boston earned the nickname Beantown. Later, the British put their spin on it during the Industrial era, and the sweet tomato-based tinned version we know today was born. This version is my tribute to that whole journey—with a shortcut, of course. I used canned cannellini beans because, well, sometimes we just want good food fast. No shame in that. These are good beans... The flavor still goes deep thanks to a mix of molasses, brown sugar, garlic, onions, Worcestershire, and smoky bacon. It’s rich, sticky, sweet, and savory—everything a good bean dish should be. You can make your own flatbread... And instead of plain toast, I paired it with grilled flatbread stuffed with gooey Gouda. It’s kind of like a rustic quesadilla, perfect for scooping up those saucy beans. Or do it the shortcut way... If you’re feeling lazy (been there), broiled sourdough works too. As I sat there devouring it, I swear I could hear Luke from Outdoor Boys in my head saying, “These are good beans.” I hope you’ll give it a try—and maybe say the same thing when you do. Ingredients: (Serve 4) Baked Beans: Water, 180g Tomato Paste, 40g Molasses, 20g Brown Sugar, 20g Worcestershire Sauce, 1 TBSP English Mustard, 1/2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, About 120g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Canned Cannellini Beans Drained, 240g Apple Cider Vinegar, 1 TBSP To Serve: Easy Flatbread Homemade , 1 Recipe Or Sourdough Bread Slices Gouda, For Shredding Equipment: Cast Iron Skillet / Pan Griddle Oven Directions: Please visit my " Flatbread with Honey Butter " page for the easy flatbread recipe. Make the bean sauce. In a bowl, mix water, tomato paste, molasses, brown sugar, Worcestershire sauce, and mustard. Stir until sugar dissolves. Cook the bacon and veggies. In a skillet over medium heat, lightly oil and add the bacon. Cook halfway (don’t brown). Remove and set aside. In the same pan, sauté onions with salt and pepper until soft and lightly golden. Add a splash of water to deglaze. Add garlic and cook until fragrant. Simmer the beans. Pour in the tomato-molasses mixture and stir well. Add drained cannellini beans and chopped bacon (with its juices). Bring to a simmer, stir in the apple cider vinegar, and adjust seasoning to taste. Set aside and keep warm. Make the cheesy bread (Option A). Roll out flatbread dough. Grease a griddle and cook one side over low heat. Shred Gouda onto one half, fold over like a quesadilla. Grill until both sides are lightly charred and the cheese is melted. Shortcut version (Option B). Drizzle olive oil on sourdough slices and place on a tray. Flip, top with beans and shredded Gouda. Broil until the cheese is melted and the bread is toasted. Plate with a sprinkle of parsley and enjoy warm. Either way... They are insanely yummilicious... Recipe Video: