A Cool Chef Shares 3 Recipes & A Cook-Along Playlist

Bring the water to a simmer with the salt (3% of total water weight, about 9g). Once dissolved, toss in a few ice cubes to cool it down. Add your sliced onion, thyme, coriander seeds, peppercorns, and the whole half of your garlic bulb. Let it infuse and cool fully.

Unpack your chicken supremes and place them between two sheets of greaseproof paper. Bash gently with a rolling pin until they reach an even thickness.

Where the bone is, the meat’s thicker and more forgiving - it can take a firmer bash. Don’t go too crazy, though.
Pop the bashed chicken into the cooled brine and leave it for one hour in the fridge. This adds flavour and keeps things juicy later.

Blanch the parsley in boiling water for 10 seconds, then shock it in ice water. Squeeze out any excess moisture and blitz in a food processor with the peeled garlic and softened butter until smooth and bright green. Season with salt, black pepper, lemon zest and a squeeze of juice. Taste it – this is your finish line flavour.

Fill a pot with vegetable oil and bring it up to 180°C. Use a thermometer if you have one; temperature matters here.

Set up three bowls: flour, eggs (whisked with a splash of milk) and the panko mixed with thyme, Parmesan and a good pinch of salt. Don’t forget to season – seasoning is everything.

Remove the chicken from the brine and pat dry with paper towel. First into the flour (shake off the excess), then the egg mix, then the panko. Press firmly – you want it fully coated and evenly covered.

Fry the chicken until golden brown and cooked through – about 6-8 minutes, depending on the thickness. Let it rest on a wire rack or paper towel. It’s earned a moment.

Top with a generous spoonful of that garlic butter while it’s still hot. Let it melt in. Crack over some black pepper and serve with a gem lettuce salad and a lemon wedge.

Preheat your oven to 130°C. Place the halved Datterini tomatoes in a baking dish with the smashed garlic cloves and thyme sprigs. Drizzle generously with olive oil and season with salt. Roast for an hour until soft, sweet, and dry - holding onto all that tomatoey goodness without falling apart.

Bake your potatoes whole, skin-on, at 200°C until completely tender – about an hour depending on size. Once baked, scoop out the flesh while still piping hot and save the skins. We’ll crisp those later.

Pass or mash the hot potato into a bowl. Add the egg yolk, parmesan (if using), salt and just enough flour to bind. Be super light with your hands – the heat helps everything come together, and you want to avoid overworking the dough at all costs.

Divide the dough into ropes and cut into your desired shape and size. Keep being super gentle with your hands when rolling. If the dough feels dry, wet your hands slightly. If it’s a little moist, dust with a bit of flour. There’s always a way with cooking. Dust lightly with flour or semolina and set aside on a tray.

Toss the saved potato skins with olive oil and salt, then roast at 200°C until golden and crisp. These will add the perfect salty crunch at the end.

In a large pot, heat a good glug of olive oil. Add the shells and cook until they smell fragrant and warm. Add the carrot, celery, fennel, shallot, garlic, and chilli. Cook until soft and starting to caramelise. Stir in the tomato paste. Cook out for a minute, then add fennel seeds, coriander seeds, and black peppercorns. Deglaze with white wine and reduce slightly. Add thyme, chopped tomatoes and water. Simmer gently for 30-40 minutes. Strain through a fine sieve, pressing down well to get every bit of flavour. Return to a clean pot and reduce until glossy. Finish with cream if using.

Blanch your gnocchi in salted, gently boiling water – they’re done when they float. Remove and toss with a little oil to stop them sticking.

Warm the bisque, fold in the cooked gnocchi and roasted tomatoes. Just before serving, gently fold through the white crab meat to warm it through without overcooking.

Grate the peeled potatoes and the onion. Season lightly with salt and let sit for a minute to draw out moisture. Then, squeeze out every last drop – really go for it – using a clean tea towel or cheesecloth.

Melt the butter in a pan over medium heat until just bubbling. Take off the heat and add grated garlic and thyme sprigs. Let it sit and infuse for 2-3 minutes.

Combine the drained potato-onion mixture with the infused butter (discard the thyme sprigs), egg, matzoh meal, and a pinch of salt. Add a small splash of vegetable oil to help bind everything. Mix well.

Form into small, flat rounds and set aside.

Heat a shallow layer of oil in a pan over medium heat. Fry the latkes in batches until golden brown and crisp, about 3-4 minutes per side. Drain on a paper towel and keep warm.

If you’re making mayo from scratch, start with a classic base (egg yolk, mustard, oil).

Blend in the anchovies, garlic, lemon juice, salt, and a touch of smoked paprika until smooth. If using shop-bought mayo, blitz everything together and strain if needed for a silky texture.

Toss the sliced radicchio, chopped chives, and pickled onions with a generous amount of vinaigrette. Don’t be shy – this needs to cut through the richness of the dish.

Cook the eggs in boiling water for exactly 6 minutes, then transfer to ice water. Peel gently – you want those yolks runny and golden.

Place a few latkes on each plate. Top with a spoonful of anchovy mayo, a soft egg sliced open, and a heap of the radicchio salad. Grate over a flurry of parmesan to finish.