The game season extends from late autumn through to early winter, marking the ideal time for poultry such as pheasant, partridge, and grouse. These birds are renowned for their distinct gamey flavour, with pheasant being a particularly accessible choice. Its meat is lean, with the thighs having a dark, pungent …

Bone marrow is one of the simplest and most instantly rewarding ingredients to cook. Roasting is our favourite method. As it roasts, the fat will start to render while the layer exposed to the heat will caramelise nicely. Femurs bones, cut lengthwise, provide the best ratio of Maillard area per …

A combination of herbs, ricotta and nutmeg, packed in a tender shell served alongside a velvety eggy sauce that just melts in the mouth. The Italian essence of simplicity. It’s one of the most refined pasta recipes we made at home so far. 

Conchiglioni ripieni with ewe’s cheese sabayon

This recipe is a adapted from Joshua Weissman’s burger buns recipe, a hybrid of brioche and Japanese milk bread that uses a tangzhong. The tangzhong method involves adding gelatinised starch to yeast-based doughs, enhancing the dough’s ability to hold moisture and creating a tender texture in the crumb. Consequently, …

For those who love the delicacy of eclairs, but not necessarily have enough patience to make them. In season throughout December, the use of the passion fruit makes these little, crispy puffs an obvious choice for a festive treat. The flavour pairing with chocolate is excellent, as well proven by …

This style of pizza employs a dough similar to focaccia, light and fluffy inside with a crispy bottom layer. We have chosen two variations, which are not traditionally Sicilian, but still very tasty: Prosciutto di Parma with Ancho-chile-infused honey and an Argentinean classic – fugazza toppings  (onions, mozzarella, olives and …

Sweeter and nuttier than potatoes, Jerusalem artichokes, also known as topinambours, come into season around mid-October to early November. They often find their way into many fish and chicken dishes, taking the form of either a roasted side or a smooth purée. A particularly delightful way to showcase topinambour is …

Since our visit to Ikoyi in October, we had been craving a properly made lobster roll. A buttery warm brioche topped with sous vide lobster seasoned with mayo, herbs and some crunchy celery. 

We have selected the best recipes we know for each component. Thomas Keller’s Ad hoc at home…

A perfect twist on classic American pancakes, lighter and more buttery, combined with some agave syrup to add a touch of smokiness. Perfect for a warm and satisfying autumn breakfast or brunch, the recipe is inspired by the delicious looking pancakes from Kafeteria SMK. Hopefully, we’ll have the chance …