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Sticky toffee pudding is one of those nostalgic, cozy desserts that feels like a hug in dessert form. I’ve eaten a lot of versions over the years, but this one is my own take—baked in muffin tins for individual servings, with a ridiculously addictive butterscotch sauce that caramelizes at the bottom and gets spooned generously over the top.
This scallop crudo is a raw preparation that lets the seafood stay in its truest, most delicate form. The so-called “aguachile” (or spicy water) is really just a side hustle. It’s bright, tangy, and punchy, but its real job is to elevate the scallops—not overshadow them.
These crispy baby artichoke hearts are golden, crunchy, and a little bit fancy, but without trying too hard. They’re finished with anchovy-Parmesan breadcrumbs for a savoury punch, and plated over a tangy lemon-chive yogurt.
This caramelized shallot tarte tatin is such a showstopper. It’s elegant, rich, beautiful to look at, and an absolute crowd-pleaser. Please, find me someone who doesn’t like caramelized, cheesy, buttery pastry goodness. I dare you.
I love cabbage — it’s cheap, versatile, and so underrated. In this recipe, I char it until almost burnt, then glaze it with a spicy-sweet gochujang sauce for a big hit of umami.
Nothing screams summer quite like corn on the cob. It’s juicy, crunchy, and the kind of food that requires short sleeves and flip flops, so that you absolutely don’t care when the butter runs down your arm and lands on your feet.
Caesar salad is one of those dishes I kind of hate to admit that I love. On paper, it’s pretty basic, but in reality, it’s just so damn good. It's a classic for a reason! This version adds a little intrigue and adds a little je ne sais quois thanks to the grill.
Chicken wings are always a crowd-pleaser — but this recipe gives you two bold, finger-licking flavours in one platter.
Ever since first travelling to Spain and tasting this simple but impossibly delicious dish, I have been on a lifelong mission to find the best patatas bravas.
For this recipe, I’m searing scallops and serving them over the silkiest smooth celeriac purée you can imagine.