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Original Recipe Serves 8-10 - 1.1 hrs Ingredients 4 medium eggs 1/2 cup butter, melted 3/4 cup sugar 100 g ground almonds 1 cup desiccated coconut Zest of 2 lemons 1 cup lemon juice 1 cup milk 1/2 cup plain flour Crème frache, yoghurt or whipped cream, to serve Directions Preheat oven to 170°C fan bake. Grease a 24cm flan tin. Place all of the ingredients in your food processor and blitz for 1 minute. Pour into the flan tin and place on a tray (to catch any small leaks) in the oven, baking for 45-60 minutes. Take care that it doesn’t brown too much on top while cooking. If it is, cover loosely with foil. When cooked and cooled, remove from the tin and serve with crème frache, yoghurt or whipped cream on the side.

Original Recipe Serves 4 - 35 minutes Ingredients 2 Tbsp red miso or 3 Tbsp white miso 2 Tbsp sake 2 Tbsp sugar (less or more to taste) 2 teaspoons soy sauce 4 6-ounce skinless salmon fillets Directions Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste. Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight. ...

Original Recipe Ingredients 1/2 kg chicken thighs, boneless, skin-on 2 1/2 cups water 2 cups dark soy sauce (Japanese) 1/2 cup dry white wine 3/4 cup sugar Directions Roll the chicken thighs, skin-side out, into tight rolls, and secure with cooking twine. Heat a large skillet over medium heat. When it’s hot, add the chicken and brown the meat on all sides. In a large stockpot, combine the water, soy sauce, white wine, and sugar. Stir to dissolve the sugar completely, then add the chicken. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Remove from the heat and let cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it’s cooling. To make this easier, cover the top of the chicken with a heavy-duty paper towel; the paper will help the liquid evenly soak into the meat. Once the chicken is cooled to room temperature, remove it from the seasoning liquid and discard the paper towels. The chicken can be cut and used immediately, or wrapped in plastic wrap and stored in the refrigerator for a few days. Notes: Serves 4 ...

Original Recipe Ingredients 2 tablespoons olive oil 250g mushrooms, sliced 3 cloves garlic, minced 1/2 tablespoon minced fresh ginger 1/4 cup low sodium soy sauce 6 cups low sodium vegetable broth 4 servings soba noodles you can also use whole wheat spaghetti 1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy 2 small carrots, shredded, for garnish 4 spring onion, thinly sliced, for garnish 4 hard boiled eggs, halved 1 tablespoon toasted sesame seeds, for garnish Chicken Chashu Directions Heat olive oil in a stock pot over medium heat. Add sliced mushrooms and cook for 4 minutes. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft. Stir in vegetable broth and bring to a boil. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes. Remove from heat and ladle into soup bowls. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds. Serve. Notes Serves 4 ...

Original Recipe Serves 2 Ingredients 225 g uncooked spaghetti 3 cloves garlic, thinly sliced 1/4 cup olive oil 1/8 teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste 2 tbsp chopped fresh Italian parsley 1/2 cup finely grated Parmigiano cheese Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano cheese; stir until combined. Serve pasta topped with the remaining Parmigiano cheese. Notes Mix in half a ladle of pasta water to the oil to stop the garlic from over cooking