Serves 4-6

Time 4.5 hours

Ingredients

·       2 large onions, halved, charred

·       150g ginger, sliced down the centre, charred 

·       10-star anise

·       4 cinnamon quills

·       4 cardamon pods

·       2 cloves

·       1.5 tbsp coriander seeds

·       1.5kg beef brisket

·       1kg oxtail

·       3.5 litres water

·       2 tbsp white sugar

·       1 tbsp salt

·       40 ml fish sauce

·       50g dried rice sticks

·       30g oxtail, pulled

·       3 – 5 brisket slices (used for broth)

·       Beansprouts, handful

·       Coriander 3 – 5 sprigs 

·       Lime wedges

·       Finely sliced red chilli

Sriracha

Method:

In a dry pan, char halved onions and ginger until blackened for depth. Set aside.

In the same pan, lightly toast star anise, cinnamon, cardamom pods, cloves, and coriander seeds until fragrant.

Place brisket, oxtail, charred aromatics, toasted spices, water, and sugar in a large pot. Bring to a boil, then reduce to a simmer. Skim off impurities regularly for a clear broth.

Cover slightly and let it simmer for 4-6 hours until the meat is tender and flavours develop.

Remove meat, strain the broth, discarding solids. Season with salt and fish sauce to taste.

Soak rice sticks in hot water until soft, then drain.

In bowls, place noodles, slices of brisket, pulled oxtail, and toppings: beansprouts, coriander, lime wedges, chili, and sriracha. Pour hot broth over to serve.

Chef Notes

Adding beef marrow bones enhances the umami and richness.

Parboil meat briefly in boiling water before step 3 to eliminate excess scum and gives a clearer broth.

Add a dash of brown sugar instead of white sugar for subtle caramel notes.

Infuse sesame oil with garlic and spring onions, drizzle for extra aroma before serving.

Red wine braised lamb with onion, rosemary, and charred mushrooms. Prepare overnight for ultimate flavour.

Ingredients:

4 lamb shanks

750ml red wine (pinot noir or burgundy preferred)

10 juniper berries, lightly crushed

3 bay leaves

2 tbsp sunflower oil

1 large brown onion, roughly chopped

2 carrots, coarsely chopped

1 tbsp plain flour

1 tbsp tomato purée

250ml beef or veal stock

100g smoked streaky bacon, cut into lardons

450g baby button mushrooms

1 sprig fresh rosemary

freshly ground black pepper, to taste

fresh parsley, chopped, to garnish

Method:

Place the lamb shanks in a large bowl with the wine, juniper berries, bay leaves, and rosemary. Cover and marinate in the fridge for at least 6 hours, preferably overnight.

Remove the lamb from the marinade (reserve the liquid) and pat dry. Season lightly with salt and pepper. Heat the sunflower oil in a heavy casserole dish and brown the shanks well on all sides until deep golden. Remove and set aside.

In the same pan, add the onion, carrots, and bacon. Cook until the onion is softened and the bacon begins to crisp. Stir in the flour and tomato purée, cooking for 1–2 minutes to form a paste.

Pour in the reserved wine marinade, scraping the base of the pan to lift any caramelised bits. add the stock and return the lamb to the casserole. Bring to a simmer, cover, and cook gently at 160°c for 2.5–3 hours, until the meat is tender and falling from the bone.

Meanwhile, heat a dry pan over high heat. Char the baby mushrooms in batches until golden and smoky. Season with a pinch of salt and set aside.

Once the lamb is ready, stir through the charred mushrooms and adjust seasoning with pepper. The sauce should be glossy and thick enough to coat the back of a spoon — reduce on the stove for 5–10 minutes if needed.

To serve: spoon the lamb shanks onto warm plates, ladle over the sauce, and scatter with fresh parsley. This dish begs for creamy mash, buttered pasta, or a thick slab of white baguette and butter to mop up the juices.

Notes

• Pinot noir brings elegance, while burgundy gives more earth and depth — either works beautifully.
• The overnight marinade transforms the meat and deepens the sauce — don’t rush it if you can help it.
• Charred mushrooms add smokiness and stop the dish from becoming too heavy.
• Even better made the day before and gently reheated — the flavours become symphonic.

Ingredients:

2 confit duck legs or leftover roast duck

6 fresh blackberries

1 baby gem, leaves washed and separated

3 radishes, finely sliced

1 red onion, thinly sliced

2 tbsp balsamic vinegar

50g olive oil

sea salt & cracked pepper

Method:

In a small bowl, toss the red onion with balsamic vinegar and a pinch of salt. Let it sit for 15–20 minutes to quick-pickle.

Warm the duck legs gently in a hot oven (180°c) for 8–10 minutes until the skin crisps and the meat loosens. Shred into generous bite-sized pieces.

Lay the gem leaves on a platter, scatter over the radishes, blackberries, and pickled onions.

Nestle the shredded duck through the salad.

Drizzle with olive oil, season with sea salt and cracked pepper, and finish with a touch of the pickling liquor for brightness.

Notes:

A few toasted walnuts or hazelnuts add crunch.

Swap blackberries for cherries, figs, or even grilled peach if out of season.