The Cozy Bowl kitchen
Restaurant-inspired ramen, warming bowls and quick dinners made for real kitchens.
Korean sugar candy made from just caster sugar and a pinch of bicarbonate of soda, puffed into a pale honeycomb foam, pressed flat and stamped with a shape.
A no-bake chocolate cake with a biscuit base, dark chocolate ganache, light chocolate mousse and a thin brittle chocolate shell to crack through.
Strong black tea boiled with crushed cardamom, then boiled again with evaporated milk and sugar until thick, sweet and deeply malty.
Thick fruit milkshakes with chewy syrup-soaked tapioca pearls in the bottom. One base method and five flavours.
Instant coffee, sugar and hot water whipped into a thick toffee-coloured foam and spooned over a blended milk and ice base. Three ingredients, ten minutes.
Finely shredded spring greens or kale fried for twenty seconds and tossed in sugar and salt, exactly like the crispy seaweed served in British Chinese restaurants.
A dry brunch plate of potsticker dumplings with crisp golden bases, two runny fried eggs, crisp sliced potatoes and a scatter of crispy seaweed.
A gentle, no-heat chicken ramen for children, with soft noodles cut short, a lightly seasoned broth, one slice of meat and a fried egg on top.
A child-sized breakfast plate of two browned sausages, a fried egg cooked how they like it, crisp golden potato slices and a small pile of beans.
Deep golden, genuinely crunchy sliced potatoes with soft fluffy centres, made by par-boiling, steam-drying and frying in a single layer.