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Jump To Recipe Jump To Video Time travel with me for a moment, back to October 25, 2014. Picture a novice food blogger: me, armed with a Canon DSLR and a passion for flavors, whipping up what I now call the Butter Chicken Bäco. Back then, my kitchen was my lab, and Facebook was my stage where I shared my culinary experiments, eagerly awaiting likes and comments. 2014... That Bäco sandwich? It was a bit too hearty, a little too rustic, and my plating was, well, let's just say I was learning. Looking at those snapshots now, I'm amazed by the journey, from those humble beginnings to the food stories I tell today. Butter Chicken Bäco... This Butter Chicken Bäco, which has become a beloved staple in my home, carries with it a tinge of 'what could have been.' Bäco Mercat in L.A., the beacon of sandwich innovation, was on my 'must-visit' list, but as fate would have it, the pandemic had other plans, leading to its unfortunate closure. While I may not have savored their creations in person, this recipe is my tribute, my version of the Bäco that I hope does the original justice, even if it's just within the walls of my own kitchen. Tandoori Chicken Bäco... And because I love a good foodie connection, I decided to throw a Tandoori twist into the mix. After all, Butter Chicken's roots are intertwined with Tandoori Chicken, so why not celebrate both in one go? It's hard to pick a favorite—they both sit proudly in my top 5 sandwiches. So, ready to try it out? Let’s dig in. Ingredients: (Make 4 sandwiches) Raita: Greek Yogurt, 3 TBSP Cucumber Deseeded Finely Diced, 1/2 Tomato Deseeded Finely Diced, 1 Sea Salt, Pinch Black Pepper, Pinch Butter Chicken Bäco Sandwich: Bäco Sandwich Homemade , 2 Dough Balls Butter Chicken Homemade , 4 Pieces Fresh Coriander Coarsely Chopped, A Handful Tandoori Chicken Bäco Sandwich: Greek Yogurt, 3 TBSP Fresh Coriander Coarsely Chopped, A Handful Sea Salt, Pinch Black Pepper, Pinch Coriander Chutney Homemade , For Spreading Tandoori Chicken Homemade , 2 Pieces Bäco Sandwich Homemade , 2 Dough Balls Equipment: Griddle Directions: Please visit my " Bäco Mercat Flatbread Sandwich Dough " page for the recipe. Please visit my " Tandoori Chicken " page for the tandoori chicken and coriander chutney recipes. Please visit my " Murgh Makhani | Butter Chicken " page for the recipe. Make the Raita In a bowl, combine all raita ingredients. Toss until well mixed. Cover with cling film and chill in the fridge until ready to use. Can be stored for up to 3 days. Assemble the Butter Chicken Sandwich Roll out and grill sandwich dough on a greased griddle over medium heat until lightly charred on both sides. Spread raita on one side of the bread. Add butter chicken with some sauce to the other side. Garnish with coriander. Fold to form the Bäco sandwich. Repeat with remaining portions and serve immediately. Assemble the Tandoori Chicken Sandwich Roll out and grill sandwich dough on a greased griddle over medium heat until lightly charred on both sides. In a small bowl, mix yogurt with chopped coriander, salt, and pepper. Spread coriander chutney on one half of the bread. Add tandoori chicken to the other half. Spoon the yogurt mixture over the chicken. Fold to finish the Bäco sandwich. Repeat with remaining portions and serve immediately. Both are equally yummilicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Every year, even though Thanksgiving isn't a big deal in sunny Singapore, I like to bring a slice of that tradition to my table. It's my way of taking a breather from the hustle and bustle, to just be thankful for the good stuff—my family, friends, and all the little wins we often overlook. Plus, it's the perfect excuse to whip up some hearty, comforting dishes that scream 'holiday' in every bite. Enter my sweet potato casserole: it's not just a dish; it's a whole vibe. The sweet potatoes are whipped up to creamy perfection, and with my special blend of cookie spices mixed in, every spoonful is like a prelude to Xmas. The marshmallows on top? Well, they're non-negotiable because my daughter insists, and hey, who am I to argue with the boss? Watching those fluffy white puffs turn toasty is part of our quirky holiday tradition. So, whether you're from a place where Thanksgiving is the holiday of the season or just looking to share in the joy of a festive feast, this sweet potato casserole is a winner. I'm telling you, the smell alone is enough to make you want to break out the tinsel. Ready to get a taste of the holidays? Let’s jump right into the recipe and make some memories. Ingredients: (Serve 8) Sweet Potatoes Peeled Coarsely Wedged, 1KG Unsalted Butter, 60g Whole Milk, 120g Demerara Sugar, 50g Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Pure Vanilla Paste, 1 TSP Eggs, 2 Pecans Coarsely Chopped, 15g Toppings: Unbleached All Purpose Flour, 60g Demerara Sugar, 50g Unsalted Butter Cold Coarsely Diced, 55g Pecans Coarsely Chopped, 35g Marshmallows, For Toppings (Optional) Equipment: Cast Iron Skillet 10" Heavy Pot Stick Blender / Ricer / Potato Masher Blowtorch Directions: Please visit my " Cookie Spice Blend " page for the recipe. Boil sweet potatoes in a pot of water until fork tender. Drain and discard the liquid. Return the sweet potatoes to the pot. I am using my stick blender to puree the sweet potatoes. You can use a ricer or a potato masher. In a pot over medium heat, add butter. Continue cooking after the butter has melted. Cook until the "singing" has subsided. Immediately drain thru' a coffee filter over a sieve and bowl. Discard any residue. Add in the browned butter and the rest of the ingredients. Puree until well combined or mix until homogenous. Spread the sweet potato mixture onto a cast iron skillet. Prepare the toppings. Preheat oven to 180 degree celsius or 350 fahrenheit. In a large mixing bowl, add flour, sugar, butter and pecans Mix and crumble the butter into the flour, sugar and pecans until it reassembles a wet sand consistency. Sprinkle this mixture over the sweet potatoes, distributing them evenly. Top it off with marshmallows, if you are using them. Wack into the oven and bake for 25 to 30 mins or until the marshmallows and toppings are lightly browned. I like to blowtorch my marshmallows until lightly charred. Serve immediately. My daughter is right, marshmallows add extra texture... Recipe Video:

Jump To Recipe Jump To Video When the festive season rolls around, I can’t help but dive into the traditions that make it feel like the holidays, even here in Singapore where the leaves don’t change color. One dish that’s a non-negotiable on my Thanksgiving menu is the classic green bean casserole. It’s a little piece of comfort, a reminder of shared meals and shared stories. Leeks are underrated... This year, I’m stirring up a bit of kitchen magic by crafting my own cream of mushroom from scratch, using my trusty mushroom soup recipe. It’s a labor of love, but for those who prefer a shortcut, a can of Campbell's does the trick—no judgment here! Topping this casserole, I go with freshly blitzed breadcrumbs from a couple of slices of bread for that perfect, golden crunch. Nothing beats that sound of the crust giving way under the fork—pure bliss! And just when you think it can’t get any better, I add a sprinkle of crispy fried leeks over the baked casserole, because if you’re going to do it, why not do it with a bit of panache? Whether you're gathering around the table for Thanksgiving or simply craving the coziness that only a casserole can bring, this green bean casserole is where it’s at. It’s a dish that’s all about bringing the warmth, the flavor, and a sprinkle of fancy to your festive feast. So let’s roll up our sleeves and dive into making this beloved classic—your taste buds will thank you! Ingredients: (Serve 8) Green Beans, 600g Mushroom Soup Homemade , 1 Recipe or Campbell's Cream of Mushroom, 1 Can + 1 Can of Water Toppings: Fresh Bread Crumbs, About 2 Slices of Bread Sea Salt, Pinch Black Pepper, Pinch Leeks Thinly Sliced, 1 Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Equipment: Cast Iron Skillet 10" Heavy Pot Sauce Pot Stick Blender / Ricer / Potato Masher Dutch Oven / Fryer Directions: Please visit my " Mushroom Soup " page for the recipe. Wash green beans thoroughly and trim off the ends. Blanch them in a pot of simmering water over low heat for about 5 to 6 mins or until they turn bright green. Drain and set them aside on a large tray. You can make mushroom soup from scratch or use a can of Campbell's Cream of Mushroom. If you are using Campbell's, empty the can into a sauce pot over medium heat. Add in 1 more can of water as instructed. Mix to combine well and bring it up to simmer. Remove from heat and set it aside. Preheat oven to 220 degree celsius or 425 fahrenheit. Sprinkle the green beans onto a cast iron skillet. Drizzle the mushroom soup or Campbell's over the green beans, making sure they are completely covered. Sprinkle bread crumbs over the top. Season lightly with salt and pepper. Wack to the oven and bake for 12 to 15 mins or until the top is golden brown. While the casserole is baking, add leeks to a dutch oven. Add just enuff oil to submerge the leeks. Bring the heat up to medium high. Once the leeks start to brown, give it a stir. Continue cooking until most of the leeks are golden brown. Immediately drain and transfer onto a plate lined with kitchen paper. Sprinkle the golden brown leeks over the casserole. Serve immediately. Nourishing... Recipe Video:

Jump To Recipe Jump To Video Paratha is more than just a flatbread to those of us who grew up where wheat rules the roost – from India to Pakistan and beyond. It’s the stuff of comfort, of home-cooked meals that speak in whispers of 'parat' and 'atta', meaning layers upon layers of delicious dough. In my Singapore kitchen, it goes by Roti Prata, but no matter the name, it's just as mouthwatering. Getting the flip and toss of paratha just right might take a few tries (trust me, I’ve been there), but there’s a shortcut for us home chefs. Simply stretch out the dough until it's as paper-thin as humanly can, and you'll still end up with those irresistible, flaky layers. I've even put together a little show-and-tell on my YouTube channel to guide you through it. So why wait? Check out the videos, and let's get our hands doughy and our kitchens smelling heavenly. Ingredients: (Make 10 paratha) Bleached All Purpose Flour, 450g Baking Soda, 1/4 TSP Sea Salt, 1 TSP Granulated Sugar, 2 TBSP Egg Beaten, 1 Whole Milk, 100g Water, 130g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Greasing Equipment: Cast Iron Skillet Directions: Make the Dough In a large mixing bowl, add flour, baking soda, salt, and sugar. Create a well in the center and add the remaining ingredients. Mix until a dough starts to form. Knead the dough in the bowl, gathering all dry bits from the sides. Continue kneading for 8 to 10 minutes until smooth, soft, and slightly tacky. If the dough feels dry, add water 1 TBSP at a time. If sticky, add flour 1 TBSP at a time. Transfer to a lightly greased bowl and cover with a lint-free kitchen towel. Rest for 30 minutes. Shape the Dough Balls After resting, the dough should feel soft and stretchy. Divide into 10 equal portions and shape into smooth balls. Place on a lightly greased surface and cover again with a lint-free towel. Rest for another 30 minutes. Twist the Paratha Layers Lightly oil your work surface. Flatten each dough ball into a disc with your palm. Flip and rotate as you press, or stretch gently until the dough becomes thin and translucent. Roll the sheet into a long log. Twirl the log in a spiral (like a cinnamon roll or sausage coil). Tuck the end under and into the center of the spiral. Repeat with remaining dough balls and rest under a towel for 30 minutes. Cook the Parathas Heat a skillet over medium heat and lightly grease with oil. Flatten each spiral disc gently to about 1/16 inch thick. Place in the skillet and cook until golden and blistered on both sides. Remove from heat and repeat with the remaining dough. Serve Serve warm with your favorite stews, curries, or dips. Layers of yummiliciousness... Recipe Video:

Jump To Recipe Jump To Video Chicken Korma doesn't usually grab the headlines like its flashier cousin, Chicken Tikka Masala, but let me tell you, it's got a quiet charm that deserves a spotlight. Imagine a dish that's so varied from place to place that you could spend a lifetime trying every version. My kitchen swings towards a Korma that's less about the sauce and more about those tender pieces of chicken, echoing the rich, slow-cooked depths of an Indonesian Rendang. When I'm digging through recipes online, I can't help but feel that the world's got Indian cuisine pegged all wrong. It's not all about the curries and the masalas we've come to expect. Indian cooking is an art that's bursting with flavors waiting to be recognized, and I think it's about time we all started talking about it. My advice for this dish? Get everything chopped, measured, and ready to go because, once the pan's hot, it's showtime. The magic happens when you stir in that whipped yogurt, spoonful by spoonful until it's all beautifully blended and fragrant. Trust me, this Chicken Korma is an umami masterpiece just waiting to happen on your taste buds. So, what are we waiting for? Let's dive into this recipe and get that Korma on your table. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Skinless, 4 Pieces Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Fried Onions: Red Onion Thinly Sliced, 1 Corn Flour, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Garlic Ginger Paste: Ginger, 2" Garlic, 5 Cloves Sea Salt, Pinch Whipped Yogurt: Yogurt, 225g Ground Cashew Nut: Cashew Nuts, 15g Spice Blend: Black Cardamon, 1 Green Cardamon, 3 Cloves, 3 Cinnamon Stick, 1 Bay Leaves, 3 Coriander, 1 TBSP Chili Powder, 1 TSP Granulated Sugar, 1 TBSP Chicken Korma: Ghee, 2 TBSP Kewra Water, 2 TSP Nutmeg Freshly Grated, Pinch Mace Finely Chopped, Pinch Cream, 2 TBSP Slivered Almond, For Garnishing Fresh Coriander Coarsely Chopped, For Garnishing Paratha Homemade , For Serving Equipment: Cast Iron Skillet / Pan Spice Blender Hand / Stand Mixer Food Processor / Mortar and Pestle Dutch Oven Directions: Please visit my " Paratha " page for the recipe. Prepare the Chicken In a shallow bowl, mix chicken with yogurt, spices, and seasonings until well coated. Cover and chill in the fridge until ready to use. Fry the Onions Toss sliced onions with cornstarch in a Dutch oven until evenly coated. Add just enough oil to submerge the onions. Fry over medium-high heat, stirring to prevent sticking, until golden brown. Drain on kitchen paper and set aside. Reserve the frying oil for later use. Make Garlic-Ginger Paste Pound garlic, ginger, and salt in a mortar and pestle until a smooth paste forms. Alternatively, use a food processor. Set aside. Whip the Yogurt Using a hand or stand mixer, whip yogurt until creamy but not overbeaten. Set aside. Grind Cashews Blitz cashews in a food processor until fine powder forms. Avoid over-processing to prevent it from turning into cashew butter. Prepare the Spice Blend Toast all whole spices (except chili powder) in a dry skillet over medium heat until fragrant. Add toasted spices, chili powder, and sugar to a spice grinder. Blitz until a fine powder forms. Set aside. Cook the Chicken Korma Heat ghee in a skillet over medium heat. Sear the marinated chicken until golden brown on both sides. Remove and set aside. Add 2 TBSP reserved onion oil to the skillet if needed. Add garlic-ginger paste and sauté until aromatic. Stir in the spice blend and deglaze with kewra water. Add 2 TBSP whipped yogurt at a time, stirring vigorously after each addition. Stop with 1 TBSP yogurt remaining—set it aside. Continue stirring until the oil begins to separate. Quarter the seared chicken and return to the pan with juices. Stir in remaining yogurt, ground cashew, fried onions, nutmeg, and mace. Add cream and stir to combine. Deglaze with a splash of water to desired consistency. Season with salt and pepper to taste. Remove from heat. Garnish and Serve Top with almond flakes and fresh coriander. Serve hot with warm, flaky paratha. A flavor bomb! You gotta give this a try! Recipe Video:

Jump To Recipe Jump To Video Ever bite into a dish and get whisked away on a culinary journey? That’s what happens with Vindaloo. This Goan delight, with its Portuguese roots, tells a tale of centuries-old voyages and a fusion of flavors. Originally 'carne de vinha d'alhos', meaning 'meat in garlic wine marinade', it’s a dish where pork takes the stage, but chicken or mutton can shine too. What began as a seafarer's method of preserving meat in wine and garlic was transformed by the ingenuity of Goan cooks. They swapped wine for tangy palm vinegar and added a generous helping of red chilies and spices. This is how Vindaloo, in all its spicy glory, was born. But why stop at tradition? In my kitchen, Vindaloo finds a new form wrapped in homemade paratha, creating a hearty, handheld feast. Paired with a simple blend of yogurt, cucumber, and tomatoes, this wrap becomes a symphony of hot and cool, rich and refreshing. It's like each ingredient is in perfect harmony, turning every bite into an experience. The raita is the cool breeze against the Vindaloo’s fiery sun—it's essential. So, ready to roll up a storm of flavors? Let's make this paratha-wrapped Vindaloo our next culinary adventure. Ingredients: (Make 3 pita sandwiches) Marinade: Dried Chilies, 12 Adjust To Preference Black Mustard Seeds, 2 TSP Cumin Seeds, 2 TSP Black Peppercorns, 4 White Peppercorns, 4 Cloves, 8 Garlic Crushed, 8 Cloves Ginger, 2" Palm Vinegar / Rice Vinegar, 100g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Turmeric Powder, 2 TSP Pork Shoulder Coarsely Diced, 500g Sea Salt, Pinch Mushroom Powder, Pinch Vindaloo: Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Fresh Coriander Coarsely Chopped, A Handful Wrap: Cucumber Shredded, 1/2 Tomatoes Deseeded Finely Diced, 1 Yogurt, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Paratha Homemade , For Serving Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Blender / Food Processor Directions: Please visit my " Paratha " page for the recipe. Prepare the Marinade Toast dried chilies, mustard seeds, cumin seeds, black peppercorns, and cloves in a dry skillet until aromatic. Transfer to a blender and add garlic, ginger, vinegar, and oil. Blitz into a fine paste. Pour paste into a shallow bowl. Add 2 cups of water to the blender, blitz to rinse out the paste, and transfer the liquid to a bowl. Cover and chill—this becomes your stock base. Stir turmeric into the marinade. Add pork, salt, and mushroom powder. Mix until pork is evenly coated. Cover and refrigerate overnight. Prepare the Stock Add the marinade rinse liquid and vegetable scraps to a pot. Simmer for 5–8 minutes, cover, and steep for another 5 minutes. Strain and discard the solids. Reserve the stock. Cook the Vindaloo In a heavy pot, heat oil over medium heat. Sear the marinated pork in batches until lightly browned. Set aside. Deglaze the pot with a splash of stock. Add onion, season with salt and pepper, and sauté until soft. Deglaze again with more stock and cook until onions caramelize. Add the rest of the stock and leftover marinade. Stir to combine. Return pork to the pot with all its juices. Simmer gently, uncovered, for about 45 minutes until the sauce is thick and the pork is tender. Taste and adjust seasoning with salt or sugar. Make the Yogurt Slaw Wrap shredded cucumber in a kitchen towel and squeeze out as much water as possible. In a bowl, combine cucumber, tomato, and yogurt. Season with salt and pepper. Mix until well combined. Assemble the Wrap Spoon the pork vindaloo onto warmed paratha. Top with a generous scoop of the cucumber yogurt slaw. Fold or roll up and serve immediately. I am literally drooling... When a wrap is dripping like this... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Hey everyone, it's Daniel here with a recipe that's a real comfort classic in my kitchen – Pappa al Pomodoro. This dish has a special place in my heart, reminding me of days when my grandmother made magic in the kitchen with the simplest ingredients. It’s amazing how a can of tomatoes and some stale bread can turn into something so yummilicious. My take on this Tuscan gem is straightforward and fuss-free. I begin with onions and garlic, then add in canned tomatoes for that rich, deep flavor. Stale bread goes into the mix, soaking up all those wonderful juices, transforming into a thick, soul-warming concoction. It’s a dish that straddles the line between a soup and a hearty stew, perfect for those days when you need something both comforting and satisfying. A sprinkle of parsley (or basil) and a drizzle of extra virgin olive oil are my finishing touches, keeping it simple yet flavorful. This Pappa al Pomodoro is more than just a meal; it’s a memory-laden journey with every spoonful. So, let’s get cooking and bring a bit of heartwarming tradition to our tables! Ingredients: (Serve 4) High Quality Olive Oil, 3 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Italian Seasonings, 1 TSP Chili Flakes, 1 TSP Canned Tomatoes Hand Crushed, 400g Stale Bread, 100g Fresh Basil / Parsley Coarsely Chopped, A Handful High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Cast Iron Skillet Directions: I like to use my vegetable scraps to make a simple stock with 500g of water. Simmer for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard the residue. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until slightly caramelized. Add in garlic, Italian seasonings and chili flakes. Saute until aromatic. Add in the canned tomatoes and saute to combine well. Followed by the stale bread. Rinse the can with some of that simple stock and add to the skillet. Deglaze and stir to combine well. Cook for 2 to 3 mins. If the mixture is too dry, add in a couple ladle of the stock. Taste and adjust for seasonings with, salt and pepper. Remove from heat and garnish with some basil or parsley. Lastly, drizzle in some extra virgin olive oil. Serve immediately. Simplicity is the ultimate sophistication... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Winter's here, and I've got just the thing to warm us up: my take on Ribollita. This Tuscan staple isn't just any soup; it's a hearty, comforting embrace in a bowl. I've used dried cannellini beans for their creamy texture, but for those in a rush, canned beans are a great shortcut. And the best part? It's a fantastic way to use up that stale bread. Now, here's a little secret I discovered: chilling the soup overnight and reheating it the next day does wonders. It's like the flavors have a party and the next day, they're all best friends, making the soup even more delicious. Ribollita's humble origins in Tuscany, where cooks made the most of leftover bread and veggies, really shine through in this rich, thick stew. Every spoonful takes you back to those simple, ingenious kitchens. When it's time to serve, I love to add a sprinkle of black pepper and a generous drizzle of extra virgin olive oil. It just elevates the whole dish. So next time you're looking for a bit of warmth on a cold day, give this Ribollita a try. It's not just a meal; it's a cozy, flavor-packed experience that gets better with time! Ingredients: (Serve 8) Beans: Dried Cannellini Beans, 150g Or Canned Cannellini Beans, 400g Yellow Onion Wedged, 1 Garlic Crushed, 5 Cloves Bay Leaves, 2 Italian Seasonings, 1 TSP Sea Salt, Pinch Black Pepper, Pinch Soup: High Quality Olive Oil, 2 TBSP + 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Obliqued, 1 Leeks Coarsely Sliced, 1 Garlic Finely Minced, 3 Cloves Bay Leaf, 1 Fennel Seeds, 1 TSP Dried Thyme, 1 TSP Chili Flakes, 1 TSP Canned Tomatoes Hand Crushed, 400g Yukon Gold Potatoes Wedged, 2 Stale Bread, 100g Kale, 100g Fresh Parsley Coarsely Chopped, A Handful High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Cast Iron Pot / Heavy Pot Directions: Prep the Beans (Skip if using canned) Soak dried beans overnight in water until fully submerged. The next day, transfer beans and soaking liquid to a pot. Add water until 2 inches above the beans. Add onion, garlic, bay leaves, salt, and pepper. Simmer for 45–60 minutes until beans are soft. Drain and reserve the cooking liquid as stock. Discard onion, garlic, and bay leaves. Set beans aside. Make a Simple Stock (for canned beans) Simmer vegetable scraps in 1L water for 5–8 minutes. Cover, steep for 5 minutes, then strain and discard the solids. Build the Soup Base In a pot over medium heat, add 2 TBSP olive oil. Add onion, season with salt and pepper, and sauté until translucent. Add carrot and a bit more olive oil. Sauté until well combined. Cover and cook for 2–3 minutes until carrots are tender. Stir in leeks, garlic, bay leaf, fennel, thyme, and chili flakes. Sauté until aromatic. Simmer the Soup Add canned tomatoes and stir well. Rinse the tomato can with a ladle of stock and deglaze the pot. Add in cooked (or canned, drained) beans. Stir in diced potatoes and remaining stock. Simmer for 30 minutes until potatoes are fork tender and the soup thickens slightly. Finish the Soup Stir in stale bread and chopped kale. Simmer until the kale is wilted and bread starts to break down. Taste and adjust seasoning with salt and pepper. Garnish with parsley. Serve For best flavor, chill overnight and reheat the next day. Serve hot with a drizzle of extra virgin olive oil and a sprinkle of black pepper or grated parmigiano. Nourishing... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video These aren't your ordinary mashed potatoes. My secret? I cook the potatoes in homemade chicken stock instead of water. It's a bit unconventional, sure, but the flavor payoff is huge. The stock infuses the potatoes with a rich, savory depth you just can't get from water. Once the potatoes are perfectly cooked, I blend in some of that starchy, flavor-packed cooking liquid, along with a splash of milk and a generous helping of browned butter. This combo makes the potatoes unbelievably creamy and rich. But why stop there? I add in some fresh parsley for a bit of brightness, crispy bacon for a smoky crunch, and a touch of bacon fat for an extra layer of flavor. It’s my little nod to the mantra of 'waste not, want not'. And let's not forget about the crispy potato skins. Baked to perfection, they add a delightful crunch to the top of the mash. It's my way of making sure every part of the potato is celebrated. But the real showstopper? I serve these flavor-packed potatoes with my homemade gravy, made from the same chicken stock. It’s a match made in comfort food heaven. Would you prefer this? So there you have it – my take on mashed potatoes, where every spoonful is a journey of flavors and textures, perfectly complemented by a rich, homemade gravy. It's a dish that’s all about savoring every bit and making the most out of simple ingredients. Give it a try; I promise it'll bring a whole new level of joy to your table! Ingredients: (Serve 8) Yukon Gold Potatoes, 1 KG Chicken Stock Homemade , For Cooking Unsalted Butter, 250g Whole Milk, 125g Sea Salt, Pinch White Pepper, Pinch Nutmeg Freshly Grated, Pinch Bacon, 4 Thick Slices (Optional) Parsley Coarsely Chopped, A Handful (Optional) Gravy Homemade , For Serving Equipment: Heavy Pot Ricer Stick Blender with Puree Attachment / Sieve Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Gravy " page for the recipe. Cook the Potatoes Wash potatoes thoroughly and score a shallow line around the middle of each. Place in a pot and cover halfway with water, then top up with stock to fully submerge. Add a pinch of salt and simmer until fork tender. Drain, reserving the cooking liquid. Let potatoes cool slightly. Prepare the Bacon (Optional) Lightly grease a baking tray with oil. Add bacon and broil until crispy. Let cool, then dice and set aside. Reserve any bacon fat from the tray. Bake the Skins (Optional) Once potatoes are cool enough to handle, peel the skins. Bake the skins with olive oil, salt, and pepper at 180°C (355°F) until crispy. Set aside for garnish. Make the Mash Pass the peeled potatoes through a ricer into a large bowl. Brown butter in a skillet until the sizzling subsides. Pour butter over the potatoes. Add 125g reserved chicken stock and milk. Blend until smooth using a stick blender with a purée attachment, or pass through a fine sieve. Season with salt, pepper, and nutmeg to taste. Final Touches At this stage, you can serve the mashed potatoes with baked skins and gravy. Or fold in the crispy bacon, bacon fat, and chopped parsley for extra flavor. Spoon into serving bowls and top with gravy and baked skins. Serve immediately. Or this? Recipe Video:

Jump To Recipe Jump To Video This isn't just a dish; it's a culinary adventure, perfect for bringing some wow factor to your Christmas or Thanksgiving table. Imagine layers of chicken, turkey bacon, and a mix of shiitake mushrooms and pistachios, all wrapped up in a golden puff pastry. Sounds like a holiday dream, right? Just outta the oven... The journey begins with a homemade blend of shiitake mushrooms and pistachios, seasoned with my own za'atar mix for that extra pop of flavor. This goes onto seasoned chicken thighs, which I then wrap in turkey bacon and poach to perfection. The twist? Each roll gets a sear in duck fat for that irresistible crispness. Then, it's all about the puff pastry, turning this into a true Wellington. Baked until golden brown, it's a showstopper that's as delicious as it looks. But what's a good Wellington without the perfect sides? I accompany mine with sautéed kale and garlic, and let's not forget the creamy mashed potatoes. Drizzled with homemade gravy, every bite is a celebration of flavors. It 's the kind of dish that brings everyone around the table, eagerly waiting for the first slice. Trust me, bring this out at your next holiday feast, and you'll be the talk of the season. Happy holidays, and even happier cooking! Ingredients: (Serve 4) Wellington: Shiitake Mushrooms Coarsely Sliced, 20g Pistachio, 20g Duck Fat. 2 TBSP + 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Za'atar Homemade , 1 TSP Chicken Thigh Skinless Boneless, 4 White Pepper, Pinch Mushroom Powder, Pinch Turkey Bacon, For Wrapping Frozen Puff Pastry, 4 Sheets + More For Lacing Egg Lightly Beaten, 1 For Egg Wash To Serve: Kale, 120g High Quality Olive Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Gravy Homemade , For Serving Mashed Potatoes Homemade , For Serving Equipment: Oven Cast Iron Skillet / Pan Heavy Pot Food Processor Directions: Please visit my " Mashed Potatoes " page for the recipe. Please visit my " How To Make Gravy " page for the recipe. Please visit my " How To Make Za'atar " page for the recipe. Make the Mushroom-Pistachio Paste Blitz mushrooms and pistachios in a food processor until a coarse paste forms. Heat duck fat in a skillet over medium heat. Sauté the paste with salt, black pepper, and za'atar until fragrant and dry. Set aside to cool completely. Prepare the Chicken Thigh Season chicken thighs with salt, white pepper, and mushroom powder. Lay flat on a clean surface. Spread the mushroom-pistachio paste near one edge and roll the chicken into a tight log. Wrap with Turkey Bacon Lay overlapping turkey bacon strips on foil, enough to wrap the entire chicken. Place the rolled chicken seam-side down on the bacon. Use the foil to roll and wrap everything tightly into a log. Twist the ends to secure and refrigerate (or freeze for later use). Poach and Chill Gently simmer a pot of water. Poach the wrapped log for 20 minutes (30 minutes if frozen). Remove from water and drain well. Chill in the fridge for at least 30 minutes to firm up. Sear the Wrapped Chicken Unwrap the chilled log and pat dry. Heat duck fat in a skillet. Sear all sides until golden brown and crisp. Set aside to cool completely. Lightly season or dredge with salt, white pepper, and mushroom powder. Wrap in Puff Pastry Lay out the puff pastry. Place the cooled chicken at one end and roll tightly into a log. Wrap with cling film, twist the ends, and chill for at least 30 minutes. Bake the Wellington Preheat oven to 200°C (400°F). Line a tray with parchment paper and unwrap the pastry. Place the Wellington on the tray and brush generously with egg wash. (Optional) Add a decorative pastry lacing and brush again. Bake for 25 to 30 minutes until puffed and golden. Cool for 10 minutes before slicing. Sauté the Kale Wash and separate kale leaves from stems. Reserve stems for stock if desired. Heat olive oil in a skillet. Sauté onion with salt and pepper until soft. Add kale and cook until wilted. Stir in garlic and sauté until aromatic. Adjust seasoning and set aside. Plate and Serve Drizzle gravy onto serving plates. Use a pastry ring to mold mashed potatoes and sautéed kale. Top with a thick slice of the turducken Wellington. Serve warm and enjoy. Explosion of poultry flavors... You gotta give this a try this holiday! Recipe Video: