Recipes

Nobuyuki ‘Nobu’ Matsuhisa is the man who gave black cod to the world. Since impressing Robert De Niro and the Beverly Hills crowd with his signature dish back in the 80s, Nobu has built a 50-strong global restaurant empire. As he celebrates the 25th birthday of his London outpost on Old Park Lane, he shared what he’s learnt with SLMan – and gave us five dishes you can make at home.

Quitting booze for January doesn't have to be boring. New alcohol-free spirit Sipsmith FreeGlider works just as well with tonic as in cocktails – perfect if you want to treat yourself while moderating your intake. To help spread the word, Sipsmith is doing something special for a different customer every day in January. Read on for everything you need to know about the alcohol alternative – including a couple of cocktail ideas – and how to win a visit from the Swancierge delivery service…

Toast is the ultimate crowd-pleaser. A simple base that works just as well with ricotta and blackcurrant jam as it does piled high with avocado and eggs, if you’re looking to take yours to the next level, we asked some our favourite chefs to share their top toast toppings. From an Indian-inspired take on beans on toast to sumac scrambled eggs, these are the ideas to try…

Raymond Blanc’s long-held plan to write a cookbook inspired by his mother was finally taking shape last year. Then the pandemic hit. Stuck at home, and isolated from his family – as well as his teams at the mighty Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants – Raymond cooked and cooked. He found himself making simple dishes that evoked happy memories. These home-cooked recipes are the basis of his new book, Simply Raymond. Here, he explains a bit more about his last year – and shares four easy ways with lamb, steak and pork chops.

After all the cooking over the Christmas break, many of us will be looking for something a little more fuss free to kick-start the year. Tray bakes are simple yet delicious and are an easy way to pack loads of veg into your diet. From mushroom and cod parcels to Korean-style sticky aubergines, here are nine tasty recipes to try…

Once the reserve of Michelin-starred restaurants, these days you’ll find truffle in everything from shop-bought soup to small-batch popcorn. From appreciating the different varieties, to using it in home cooking, here’s what you need to know about the one of the world’s most luxurious ingredients…

As founder of both the Chik’n and Chick ‘n’ Sours mini chains, Carl Clarke has built a reputation as an authority on cooking ethically reared chicken. The former DJ’s new book, The Whole Chicken, is not just an homage to the world's most-eaten meat, but also a demonstration of its versatility. From soy spatchcocked chicken to Asian-style fajitas, he shared three of his top recipes with SLMan…

Whether you’re looking to improve or just expand your repertoire of speedy weeknight meals, SLMan is here to help. From ten-minute mushroom gnocchi to a flavoursome winter warmer of chicken and prawn laksa, seven chefs gave us their favourite foolproof recipes for two…

Alongside Heinz ketchup, French’s mustard and Flying Goose sriracha, Tabasco sauce is a cult condiment. Available in eight strengths, it can be used to add flavour and heat to liven up almost any dish. From understanding how it’s made to using it in simple recipes, here’s what you need to know about the world’s most popular hot pepper sauce.

Alan Turner and Terry Williamson met while working in a pub and bonded over a shared love of brunch. In 2013, they quit their jobs to open Sunday in Islington. These days, they serve 400 customers a day and get through 1,500 eggs per week – so who better to talk us through how to get the best out of them. From scrambled and poached eggs to omelettes and shakshuka, the pair share five ways to prepare and serve eggs like a pro.

Thai recipes often demand a long list of ingredients, making it more of a cuisine you’d go out to eat than something to cook at home. Here, Farang chef-owner Sebby Holmes shows how you can capture the authentic spicy, sour and salty taste of Thai food with just seven ingredients or fewer…

Teriyaki – an addictively sticky glaze – adds unbeatable flavour to speedy weeknight suppers, says food writer and SL contributor Chloe Scott-Moncrieff. Here are three easy recipes using this store-cupboard staple…