Limoncello Ice cream A deliciously addictive and cheeky ice cream PotSpatulaMixing bowlWhiskmeasuring scalesice cream churnerZester 1 lemon125 ml milk60 g sugar2 yolks60 ml limoncello liqueur250 ml thickened cream1/2 tsp vanilla bean paste1 pinch salt Prechill your ice cream churner if required.Zest the lemon and rub it into 40g of the sugar, to release the aromatic

Basic Creme Anglaise A delicious, velvety custard sauce to put onto every sweet thing you can think of! 2 egg yolks30 g sugar1/2 cup milk1/2 cup cream (optional )pinch salt 1/2 vanilla bean pod (substitute with 1/2 tsp essence or vanilla bean paste ) If using vanilla bean pod, split the pod and scrape out

Tart aux Pommes A delicious french classic, sweet and tart apples on a deliciously flaky pastry base Quick ruff puff130 g plain flour130 g butter20 g water (cold)Apple compote1 tsp vanilla bean paste40 g sugar (caster)1 tbsp lemon juice3 apples (granny smith)Apple petals3 apples (granny smith) Grate the butter and add to the flour. Gently

Malaysian Chicken Curry A delectably rich and aromatic yellow curry. 2 tbsp oil5 kaffir lime leaves400 ml coconut milk1 lime20 g palm sugar700 g chicken thigh (preferably with skin on )500 g potatoes1 brown onion1 tbsp saltCurry Paste5 dried chillies3cm piece ginger3cm piece galangal (substitute with extra ginger)2 shallots (french)4 cloves garlic1.5 tsp tumeric (ground)1.5

Soy Braised Pork Belly Sticky, savoury and irresistible pork belly that is simply one of life's finest enjoyments. 2 kg pork belly100 g rock sugar (substitute with white sugar )250 ml shaoxing cooking wine250 ml soy sauce3 chillies (birds eye)5 cloves garlic3 spring onion2 cm ginger piece2 star anise1.5 tsp sichuan pepper250 ml water Cut

Crispy chicken breast with Mustard cream pan sauce A french inspired, crispy but tender chicken breast served with a quick sauce made from the pan juices, spiked with a mustard tang. frying panSpatula 1 tbsp oil2 chicken breasts (skin on, preferrably)1/2 tbsp mustard (dijon)125 ml chicken stock (unsalted)1/2 tsp black pepper (ground)salt (to taste )1

Favourite Carrot Cake My favourite carrot cake, I love it so much there's usually none left to share around! 20cm round spring form cake tinGraterSpatulaWhiskMixing bowl 300 g carrots250 g plain flour120 g oil (grapeseed or vegetable)180 g yoghurt (greek)1 tsp baking soda2 tsp cinnamon1/4 tsp nutmeg180 g dark brown sugar3 eggscream cheese frosting190 g

Fermented Mustard Greens A traditional recipe, these fermented mustard greens are a must when eating Beef noodle soup! sterilised glass jar 6 bunches mustard greens300 g glutinous rice flour700 ml water30 g salt Wash the mustard greens carefully and thoroughly, trying not to break apart the leaves. Hang them outside to dry in the sun

Cheat's Tartare Sauce A very fast tartare sauce that is just as simple to make as it is quick. 5 g Dill5 g tarragon15 g flat leaf parsely10 g lemon juice15 g pickle or cornichonssalt2 tbsp kewpie mayo Mince the herbs and pickle. Combine everything in a bowl and mix well. Taste and adjust seasoning

Beer Battered Fish A deliciously crispy and light, classic beer battered fish 1.5 kg Fish fillets of your choice (I like snapper, flathead or red emperor)40 g rice flour (for dusting)1 L vegetable oil (for deep frying )Beer Batter105 g plain flour40 g rice flour1/2 tsp salt330 ml Beer (Chilled)5 g baking powder In a