Edamame with Chilli and Sea Salt

Mon, 19 Jan 2026 16:15:00 +0000

Boiled and salted edamame is a fine thing, but the pods have more to give. The twist here is to blister them hard in a smoking-hot pan so the skins char in patches and blacken at the edges, then toss them with sliced garlic, chilli and flaky sea salt while they are still glistening. The char adds a smoky depth, the garlic and chilli cling to the outside of the pods, and as you pull each one through your teeth to pop the beans out, you drag all that seasoning along with them. It takes ten minutes and turns a quiet bowl of edamame into something you cannot stop reaching for.

Scotch Eggs with a Runny Yolk

Mon, 22 Dec 2025 08:15:00 +0000

The whole point of a homemade Scotch egg is the yolk. The chilled supermarket version, with its chalky, fully set centre, is a different animal from one you cook yourself, where a soft-boiled egg is wrapped in seasoned sausage, crumbed and fried just long enough to heat through while the yolk stays jammy and molten. Break one open warm and the yolk should slump slowly across the plate. It comes down to two things: boiling the eggs to exactly the right point, and frying fast enough that the sausage cooks before the centre sets hard.

Snacks - vo.rs

Edamame with Chilli and Sea Salt

Scotch Eggs with a Runny Yolk