Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and… — Rachel Khoo Copy Share Image
For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices. — Rachel Khoo Copy Share Image
I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome. — Rachel Khoo Copy Share Image
I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched… — Rachel Khoo Copy Share Image
Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy… — Rachel Khoo Copy Share Image
A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish… — Rachel Khoo Copy Share Image
Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk… — Rachel Khoo Copy Share Image
Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all… — Rachel Khoo Copy Share Image
I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy,… — Rachel Khoo Copy Share Image
True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He… — Rachel Khoo Copy Share Image
While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game… — Rachel Khoo Copy Share Image
I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every… — Rachel Khoo Copy Share Image
Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve… — Rachel Khoo Copy Share Image
The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth,… — Rachel Khoo Copy Share Image
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from… — Rachel Khoo Copy Share Image
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population. — Rachel Khoo Copy Share Image
I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull… — Rachel Khoo Copy Share Image
Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food… — Rachel Khoo Copy Share Image
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday… — Rachel Khoo Copy Share Image
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin… — Rachel Khoo Copy Share
My mum still needs all her pots and pans, so she's not giving me any of hers yet. — Rachel Khoo Copy Share
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother… — Rachel Khoo Copy Share
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're… — Rachel Khoo Copy Share
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs.… — Rachel Khoo Copy Share
I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany… — Rachel Khoo Copy Share
I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart… — Rachel Khoo Copy Share
As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way… — Rachel Khoo Copy Share
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then… — Rachel Khoo Copy Share
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each… — Rachel Khoo Copy Share
To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it… — Rachel Khoo Copy Share
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus. — Rachel Khoo Copy Share
Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these… — Rachel Khoo Copy Share
