Pad Thai is actually a fairly modern dish in the scheme of Thai history. It was came out of a competition in the 50’s to create...
Make potato salad like you were born to do it. Think new potatoes, creme fraiche, chives, mustard, salt, and pepper. Easy as pie.
Steaming is a wonderful way to lock in goodness that your food has to offer. It’s also going to ensure that flavour is locked in, given that you don’t overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It’s best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!