Whipped Ricotta (ricotta put in a food processor) and confit tomatoes (tomatoes that have been left to sit in olive oil)? Sign us up.
Easy and ready in ten minutes – but enough about us, etc. This ridiculously simple ‘nduja mac and cheese is Comfort Food²
In the fourth installment of our Quarantine Q&A series, we spoke to Mike’s Fancy Cheese about how he’s coping during lockdown, the importance of homemade tacos, and his favourite day-to-day cheese.
This little piggy went to market? I dunno. I was trying to think of a pun. Just….just make this, alright? Christ.
A sticky sweet sauce, crispy chicken, and a doddle to whip up – General Tso’s Chicken never tasted so good!
In the third installment of our Quarantine Q&A series, we spoke to Comber’s Indie Füde about how rubbish the whole lockdown thing is, as well as their plans for the future and the importance of loyal customers.
This classic Persian dish has been weeknight-ified, and revolves around slow cooked herbs and pull apart meat. Do yourself a favour, etc.
In the second in our Quarantine Q&A series, we spoke to Botanic Avenue’s Madame Pho about challenging times, ‘PHO2GO’, and leftover fried rice.
Retro, delicious, eggy – this egg salad sandwich ticks all the boxes we care about.
Tasty, ready in under 30 minutes, and perfect for a Friday night. But enough about us – make this Sesame Chicken with Egg Fried Rice and you won’t regret it.