• Winter warmer

This pot of gold is one of the most nourishing things you can eat, plus it’s cheap and easy to make

A rich, long-simmered bone broth is the secret to these nourishing, big-flavoured dishes.

• August 27, 2024
• Rosheen Kaul

• Kale

All hail kale: The much maligned green veg that has finally become cool

Chef Rosheen Kaul unlocks the secret to making kale cool again.

• July 10, 2024
• Rosheen Kaul

• Recipe collection
• Noodle dish

Rosheen Kaul’s fast Friday night noodles (plus something slurpy for the weekend)

Two weeknight-friendly noodle dishes, and another that can be made ahead over the weekend for easy assembly.

• Noodle soup

Rosheen Kaul’s hokkien hae mee (pork and prawn noodle soup)

This noodle bowl, a classic breakfast dish in Singapore and Malaysia, is all about the rich, shimmering broth.

• 2 hrs +
• Rosheen Kaul

• Midweek dinner

Rosheen Kaul’s crab noodle soup

Not every broth needs hours on the stove – this buttery crab noodle bowl is as weeknight-friendly as it is flavour-packed.

• < 30 mins
• Rosheen Kaul

• Quick & easy

Rosheen Kaul’s speedy Sichuan cold noodles (liang mian) with homemade chilli oil

These cold noodles are as delicious as they are simple to prepare – a little spicy, a little sour and a little sweet.

• < 30 mins
• Rosheen Kaul

• Sauces & dressings

Fermented hot sauce, three ways

Super-hot chillies such as habaneros often have intoxicating floral aromas. But as the name implies, they're so hot that you can't eat them without blowing your head off. This is where lacto-fermentation comes in, creating complexity, an almost sparkling acidity and helping to tone down aggressive spiciness. It sounds scary but fermentation is one of the simplest processes in the kitchen. Here are three flavour combinations to get you started, all using the same basic method.

• < 30 mins
• Rosheen Kaul

• Sauces & dressings

Tropical hot sauce

You're not limited to just chillies when making hot sauce, don't be afraid to experiment with other ingredients.

• Rosheen Kaul

• Sweet pies & tarts

Pineapple and burnt caramel tarte tatin

Tarte tatin is one of those dishes that look impressive but takes minimal effort to pull together. I like to take the caramel to almost burnt, as the bitter edge of dark caramel helps to cut through the sweetness of the pineapple. Be extremely careful, though, as hot caramel can cause serious burns. A 30cm cast-iron pan is ideal. Otherwise, use an oven-proof frying pan or a round tart tin. With so few ingredients, using a quality all-butter puff pastry is key.

• 30 mins - 1 hr
• Rosheen Kaul

• Salad

Strawberry, tomato and dragonfruit salad

In this salad, the combination of sweetish fruit and juicy tomatoes slicked with a bright lemongrass, chilli and lime dressing is absolutely sensational. Eaten on its own or with grilled chicken or fish, this zingy salad is a wonderful addition to the warm weather dinner rotation.

• < 30 mins
• Rosheen Kaul