Preheat the oven to 180°C/350°F/gas 4.
Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.

Cut all the vegetables into a salad bowl, make the vinagrette mix together. Make Tuna Salad, and scoop on the site of the bowl.

Step 1
Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.

Step 2
In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.

Step 3
Cover, and refrigerate salmon for 2 to 3 days.

Step 4
Scrape marinade from fish, and discard. Dry fish with paper towels.

Step 5
In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.

Step 6
Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.

Step 7
Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

This is a new spin on our classic Bo Ssäm recipe. For the cure, we add in Savory Seasoned Salt to give a rounder flavor. Then, on top, we sub in a sweet and spicy glaze made using Chili Crunch. It’s best served for a crowd with lettuce wraps, or rolls, bing bread, more Chili Crunch and your favorite sauces. There’s really no wrong way to eat it. There will probably be leftovers—and this pork shoulder makes for excellent sandwiches the next day.

Put the pork shoulder in a roasting pan. Mix together the granulated sugar, kosher salt, and Savory Seasoned Salt, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Heat the oven to 300ºF. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6–7 hours, basting with the rendered fat and pan juices every hour. Place the entire bulb of garlic whole into the roasting pan beside the bo ssäm and allow it to roast 1–2 hours until very soft. Remove and let cool completely.

When cool, squeeze the roasted garlic pieces of the bulb—it should be a paste. Stir in honey, several grinds of black pepper, and 6 tablespoons of Momofuku Chili crunch.

After about 5–6 hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the glaze to the top of the pork every 20 minutes and continue roasting another hour. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

When ready to serve, turn the oven to 500ºF, top with the rest of the glaze and roast until the glaze is glossy and bubbling. Serve immediately with lettuce wraps, rolls, bing bread, and anything you need to make lettuce wraps or sandwiches.

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

1. In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. 

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.)

For the chowder:

1. Dice up your bacon and cook in a large heavy soup pot over med-high heat until fat has rendered and bacon is crisp. Remove bacon from pan with slotted spoon to paper towel.
2. There should be about 2-3 tbsp rendered bacon fat in the bottom of your pot. If there is less, add a bit of vegetable or olive oil to top it up. Turn heat down to low-medium. Add the diced onion and celery and cook until translucent, 4-5 minutes Add in sweet potato, stir and cover. Cook for 6-7 minutes or until sweet potato is starting to soften. Add thyme and spices and cook for 1 minute or until fragrant. Add in flour and cook, stirring constantly,for another minute. Pour in stock and milk and bring to a gentle simmer, whisking constantly. It should start to thicken. Pour in the corn kernels. Simmer for 8-10 minutes or until it’s thick and creamy. If it’s too thick, add in some more milk or stock to thin it out. Taste for seasoning and add more salt if needed.

For the shrimp:

1. While soup simmers and thickens, toss your peeled and de-veined shrimp with the spices. Let rest for 2 minutes. Add vegetable oil to a pan over med-high heat and cook shrimp, one layer at a time, for 2-3 minutes on each side until cooked through and starting to curl and turn golden brown.
2. At this point, you can leave shrimp whole to top the soup or cut into bite-sized chunks and toss into soup. Top with bacon bits, fresh ground pepper and thyme leaves. Ladle into mugs and enjoy!

1. Preheat oven to 275°F. Arrange bread cubes on a baking sheet and bake until completely dried, about 45 minutes, then transfer to a large bowl.
2. Increase oven temperature to 350°F.
3. Heat a large skillet on medium heat. Add butter and chorizo, and cook until sausage is crisp and fat is reddish/orange.
4. Stir in paprika, rosemary, and onions, then cook until onions turn translucent. Stir in garlic and olives and cook for one minute until fragrant.
5. Add stock and saffron. Stir to combine, then bring mixture to a simmer.
6. Let cook for five minutes at a bare simmer for flavors to meld.
7. Add salt and sugar as needed. Remove rosemary.
8. Pour broth mixture over bread cubes in mixing bowl and toss with a spatula until well combined.
9. Transfer mixture to a 9 by 13 baking dish, lightly distributing evenly; do not pack down.
10. Bake for 30 minutes or until top is well browned but center is still moist.

1. Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners.
2. With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
3. In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
4. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and shortening together until creamy. Add the sugar, vanilla, and almond extract and beat until fluffy. Scrape down the sides and add the egg and mix.
5. Reduce the speed to low and add the flour mixture alternating with the ice water. Scrape down the sides and bottom and mix for 20 seconds longer to make sure everything is combined. Pour batter into a large bowl and clean out mixing bowl well.
6. With your whisk attachment and clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold into the batter.
7. Divide batter evenly among the cupcake tins filling each 2/3 full. Bake for 20-25 minutes, rotating the pans halfway through bake time. Cupcakes are done when a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before turning out to cool completely.
8. Make the icing: In a medium saucepan, whisk the flour, sugar, and matcha powder together. Add the milk and cream and cook over medium heat, stirring often, until the mixture comes to a boil and has thickened. This takes about 20 minutes from start to finish – make sure to stir often in the last 5 minutes.
9. Strain the mixture through a fine mesh sieve into the bowl of your electric mixture. Beat on high until cool (This is the first time I have made this technique work for me. I let the flour cool a bit in the pan before adding it to the mixing bowl and then mixed for a good 30 minutes without touching it. Patience young grasshopper). Reduce speak to low and add the butter; mix until thoroughly combined. Increase the speed to high and beat until light and fluffy. Mix in the vanilla and mix.
10. Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.