1. Preheat your oven to 175°C / 345°F.
2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

1. Toast ½ tsp white sesame seeds and ½ tsp black sesame seeds in a dry pan over medium heat until golden and fragrant.
2. Add ½ tsp Szechuan peppercorns and ¼ nori sheet (torn into small pieces) to a mortar and grind them finely, or use a spice grinder if you prefer.
3. Combine the ground spices with 1 tbsp chili flakes, 1 tsp orange zest, and ¼ tsp ginger powder in a sealable jar. Give it a good shake to mix everything together.

1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.

1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.

1. Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.

1. Toss everything into the blender.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

PREPARATIONS

• Rinse a screw-top jar with boiling water and let it drain. Set aside until the chutney is ready to be poured in. The jar should be large enough to hold about 200g.

INSTRUCTIONS

1. Peel the grapefruits and remove the flesh, making sure to get rid of all the bitter white skin. Cut the fruit segments into small pieces, separating as much of the transparent skin as possible. Set aside.
2. Peel the onion and ginger. Dice the onion into small pieces and finely chop or grate the ginger. Sauté both with a cinnamon stick and 1 tsp ground cardamom in a pot with 1-2 tbsp of oil over medium heat until the onion softens and the spices become fragrant. Meanwhile, chop the fresh chili pepper into small pieces and add it to the pot.
3. Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
4. Now, add the grapefruit pieces, apple cider vinegar, and salt to the pot, stirring well. Let everything simmer on low heat for about 20 minutes until it starts to thicken. Adjust seasoning to taste, remove the cinnamon stick, and transfer the chutney to the jar. Seal and allow it to cool completely.

1. Cut the ginger and scallion into coarse pieces and peel the garlic clove. Put all pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces left.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.