Coq au Vin: Classic French Chicken in Red Wine
Coq au vin as I cook it at home and for functions at work: chicken legs braised slowly in a bottle of red wine with lardons, mushrooms and little onions until the sauce turns deep and glossy.
Mastering Kimchi in Vacuum Bags
How I ferment kimchi in vacuum-sealed bags instead of jars: less space, no weights, smaller batches, and the same gochugaru, garlic and fish sauce paste, plus how to tell when it is ready.
French Berrichonne Potatoes Recipe
Berrichonne potatoes, a French side I found in an old potato cookbook: baked with bacon, onion, garlic and thyme in stock and white wine until the top crisps and they have drunk most of it.
Chinese Fried Rice with Smoked Tofu
What I make with cold rice and twenty minutes: fried rice with smoked tofu glazed in thick sweet soy, peas, sweetcorn, carrot and a splash of Shaoxing wine, so it tastes like a takeaway.
Polish Żurek Recipe - Sour Rye Soup
Polish żurek, the sour rye soup built on a homemade fermented rye starter, with white sausage, smoked bacon, potatoes and a halved boiled egg. The zakwas recipe is here too.
Hunters Chicken: British Pub Grub Recipe
Hunters chicken, my rainy-day pub order, made at home: chicken breast wrapped in streaky bacon, baked on onions with a homemade barbecue sauce carrying dark soy, fennel seed and smoked paprika, under melted cheese.