........... The secret to better-than-takeaway fried rice? Kikkoman Soy + Lee Kum Kee Oyster Sauce & Sesame Oil. Product links on my TikTok page .......... Main Ingredients: 2 duck breasts (skinless, 200g~250g total), sliced into thin bite-size strips 3 cups day-old cooked jasmin

(Serves 2–3) Ingredients Seafood: 300–350g frozen salmon fillets (no need to thaw) 150–200g raw prawns/shrimp, peeled and deveined 1 tbsp neutral oil (rapeseed, sunflower, vegetable) 1 tbsp butter (for pan-frying) 2 cloves garlic, finely minced (for salmon/prawns) ½ tsp salt (for salmon)

The "Date Night" Luxury Fish Pie (2-3 Servings) The Filling: 400g Total Fish Mix: (e.g., 1 salmon fillet, 1 white fish fillet, and a small handful of prawns) 1/2 Lemon zest 1 Handful: Fresh parsley or dill, chopped The Luxury Sauce: 25g Butter 25g Plain Flour (approx. 1 heaped t

Serves: 4 - 5 Prep: 20 min Marination: 1hr Cook: 17–23 min .................................... James 5:8 NKJV - You also be patient. Establish your hearts, for the coming of the Lord is at hand. .................................... Ingredients For the marinade (flavour + juiciness):

INGREDIENTS Serves: 4-6 | Prep: 20 mins | Cook: 35 mins | One Pot The "Holy Trinity" & Veg: 1 Medium Onion 1 stalks of celery (chopped, approx ½ cup) 1 Green Bell Pepper (chopped, approx ½ cup) 1 Yellow Bell Pepper (chopped, approx ½ cup) 3 Cloves Garlic (minced) ½ cup (120ml)

The Ingredients (Serves 2) Dough: 200g All-Purpose Flour, 105g Water, ½ tsp Salt, Oil for coating. Beef: 200g Beef Steak (sliced thin), ½ tsp Baking Soda, 1 tbsp Cornstarch, 1 tbsp Soy Sauce. Veg & Tofu: 2 heads Baby Bok Choy, 200g Firm Tofu (cubed). Aromatics: 2 tbsp Chili Flakes, 2 Garl

Ingredients (Makes 2 Large Pancakes): The Batter: 120g All-purpose flour 180ml Dashi stock (or 350ml water + 5g dashi powder) 2 Eggs 1/4 tsp Baking powder (for fluffiness) Secret Ingredient: 80g Grated Nagaimo (Yam) OR Substitute: 1 tbsp potato starch mixed with 2 tbsp water. Seasoning:

Ingredients (Feeds 3–4 people) Bread 1 large baguette OR 12 slices regular sandwich bread OR 4 small bread rolls For 12 slices (large baguette) Use: Butter: 100 g unsalted butter, softened (about 7 tbsp) Oil: 1½–2 tbsp neutral oil Garlic: 5 medium cloves, finely minced or grated Mozzare

Ingredients (Serves 2) For the Broth (Secret 1 – Deep Flavour) 1.5 litres chicken stock (or 750 ml chicken stock + 750 ml water) 4 garlic cloves, finely minced 1 piece fresh ginger (about 5 cm / 2 inches), thinly sliced 3 spring onions, white parts only (save the green tops for topping) 2 tbs

Ingredients (3 servings) For the rice: 1½ cups basmati rice (about 300 g) 6–7 cups water (for boiling) 1½ tsp salt 3–4 whole cloves 3–4 green cardamom pods 1 small bay leaf For the chicken marinade: 600–700 g bone‑in chicken pieces (thighs/legs, skin removed, cut into medium pieces) ½