Two ingredients, one cold pan. Crisp-skinned chicken thighs glazed with gochujang, a soju pan sauce sharpened with cucumber pickling brine, smashed potatoes in gochujang mayo and a quick pickled cucumber salad.
Wild blackberries from the Sussex hills, a crunchy demerara crumble with toffee edges, and my first ever proper vanilla custard. Sorry, Bird's.
Cook your steak however you usually do, but if you're looking for a upgrade, I’ve been using Max Coen's way for a few months now. The hot rest: sear, rest in a warm oven, sear again, rest again. It's the most reliable route
Oyster sauce chicken thighs started in a cold pan for skin that shatters, glazed at the end so the sugars don't burn, then finished with a glossy butter pan sauce, charred miso cabbage and garlic-ginger broccoli.
