To Cook

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.

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.

1. Mix the butter and brown sugar followed by the eggs, and vanilla extract.
2. Mix the flour, salt, baking powder, and cinnamon.
3. Mix the dry ingredients into the wet before gently mixing in the apple and toffee chips.
4. Place the batter in a greased (or parchment lined) 9×13 inch baking dish and bake in a preheated 350F/180C oven until the top looks just set, but still jiggles a little, about 20-30 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes.

Option: Replace the toffee chips with caramel chips, cinnamon chips, chocolate chips, white chocolate chips, etc. or omit them completely.

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

1. Slice Vidalia onion in half, then thinly slice. Separate rings and set aside. You should have about 4 cups (1 L). Slice white parts of green onions and add to rings along with garlic. Sprinkle with salt and sugar. Stir to mix.
 
2. Heat butter and oil in a large skillet over medium heat. Add onion mixture. Sauté 5 minutes, stirring often, then reduce heat to low. Continue to cook, stirring often, until onions start to caramelize, 20 to 25 minutes.
 
3. Turn cooked onion mixture onto a chopping board. Finely chop. Put in a large bowl. Thinly slice green onion tops and set aside 2 tbsp (30 mL) for garnish. Stir remainder into cooked onion. Stir in mayonnaise. While stirring, sprinkle in 3 cups (750 mL) shredded cheese.
 
4. Turn into a shallow ovenproof dish that will hold about 3 cups (750 mL). Roughly smooth the surface. Cover and refrigerate at least until cold, or up to 2 days.
 
5. About 30 minutes before serving, heat oven to 375°F (191°C).
 
6. Sprinkle cold onion dip with remaining 1/2 cup (125 mL) cheddar. Place in oven and bake until golden, 30 to 35 minutes. Sprinkle with reserved green onion and serve warm with baguette slices, chips, crackers or vegetables for dipping.