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.
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The Dumpling Sunrise: Fried Eggs, Dumplings and Crispy Potatoes
A dry brunch plate of potsticker dumplings with crisp golden bases, two runny fried eggs, crisp sliced potatoes and a scatter of crispy seaweed.
How to Make Crispy Sliced Potatoes (Sautéed Potatoes)
Deep golden, genuinely crunchy sliced potatoes with soft fluffy centres, made by par-boiling, steam-drying and frying in a single layer.
How to Make Cheesy Mash (Smooth, Rich and Never Gluey)
Smooth, glossy, properly cheesy mashed potato made with Maris Pipers, warm milk and butter and plenty of mature cheddar. The base for every Mashed Up dish.
How to Make Crispy Chilli Oil
A fragrant, crunchy chilli oil made by pouring hot aromatic oil over a mix of coarse and fine chilli flakes, finished with fried garlic, shallot and sesame seeds.
How to Make Soy Marinated Ramen Eggs (Ajitsuke Tamago)
Soft-boiled eggs with fully set whites and properly runny yolks, marinated overnight in diluted soy, mirin and sake. The classic ramen topping.