AI-powered weekly meal inspiration
Instead of using it as a pocket for stuffing, we show you how to transform the puffed wheatbread, known as a pita, into a crunch factor for a za’atar-infused lamb stew. Together with cooling fresh mint & creamy tzatziki, this pita garnish is only one of the many interesting ingredients. Expect mouthfuls of aromatic harissa … Read more
Apple, pork & sauerkraut. That’s the go-to combination if you want to hear guests say, “Superlecker!”, Chef! This tasty German-inspired trio will be served with steaming jasmine rice and a toasted almond, sun-dried tomato & fresh greens salad. A creamy horseradish sauce adds a sharp spicy element to the pork kassler, while the apple a … Read more
Charred, sticky chicken mini fillets take on bold char siu-style flavour from a hoisin, tamari, honey and sriracha marinade, tossed through glossy egg noodles with baby corn and julienne carrots. Punchy black vinegar and sesame smashed cucumber brings crunch and tang to the plate. Big flavour, Chef!
Crispy crumbed chicken gets stacked high on a toasted bun with classic Caesar dressed leaves and Italian-style hard cheese, then drizzled with a sticky, spicy hot honey for sweet heat in every bite. Served alongside crunchy Rootstock salt crisps for the perfect finishing crunch. All hail this Caesar!
Cocktail hour meets dinner date, Chef! Golden, crispy potato chips are topped with pan-seared beef rump, basted in garlic butter and sliced to juicy perfection. A bold vodka, mustard and beef stock sauce, spiked with briny green olives, gets spooned generously over the top, while crumbled blue cheese and fresh parsley bring sharp, herby contrast. … Read more
Crispy-skinned yellowtail sits atop onion and bell pepper-loaded jasmine rice, capturing all the warmth and complexity of Indian spice. A rich, creamy Madras curry is ladled generously over the fish, while a fresh tomato salsa cools the palate with every bite. A flavour memory in the making, Chef!
Soft bao buns are filled with battered & fried chicken pieces coated in a beautiful gochujang-soy-honey sauce. Topped with pickled cucumber, a kewpie mayo drizzle, and toasted sesame seeds. The finishing touch is a sprinkle of fragrant coriander. It’s one of those dishes where you will try and scoop up every last morsel, Chef!
This stir-fried noodle recipe is a Japanese streetfood dish that’s always a hit! Soba noodles are stir-fried with beef strips, piquanté peppers, pak choi, and edamame beans. All tossed in a savoury-sweet yakisoba sauce made of soy, oyster sauce, and Mrs Balls Chutney.
Eaten as a breakfast dish in the 16th century, our modern take on the classic rosti will be an on-trend dinner in any year, Chef! A crispy, homemade potato rosti is crowned with fresh greens, cooling cucumber, sharp radish rounds, baby onion & delicate trout ribbons. Served with a dill-infused drizzle of crème fraîche.
In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb chops, sided with sherry-infused onions and golden, oven-roasted potatoes.