From our cards to your kitchen.

Two full recipes from our classes, with a servings scaler, and short tips our chefs repeat every week.

Recipe cards

This month

The class favourite. Okazi and waterleaf, periwinkle, and a stock that does the work.

Soft inside, golden outside, never oily. The small chops class secret, in full.

Chef's tips

01
Read it twice
Read the whole recipe before you light the stove. Then read it again.
02
Wash as you go
A clean station is a calm cook. Keep a bowl of soapy water nearby.
03
Taste the stock
Season the stock before you add anything else. It is too late at the end.
04
Hot oil, then food
Test oil with a drop of batter. If it sinks and stays, wait.
05
Rest your dough
Dough that fights back needs ten more minutes, not more flour.
06
Low and slow
Palm oil burns. Medium heat and patience give the colour you want.

Market swaps

Ingredient swaps
If you cannot find	Use
Waterleaf	Spinach, with a little less water in the pot
Periwinkle	Extra stockfish or a handful of shrimps
Fresh yeast	Instant yeast, one third of the weight
Scotch bonnet	Two fresh red chillies
Okazi, fresh	Dried okazi soaked for ten minutes

Recipe letter

Now booking November to January

Twelve stools, one big table and a pot for everyone. Pick a date on the calendar and reserve your seat in a minute.