Breaking the internet

By Andrew Quigley

Jan 7, 2022

Breaking the internet

Breaking the Internet  

And no, this isn't about Kim Kardashian, I'm talking about Emily Mariko's Salmon Rice bowl that has taken over Tiktok. 

Apparently, her recipe has lead to salmon and seaweed purchasing doubling.

So what is all the fuss about?  

Long story short, she transforms leftover rice and salmon in the microwave with an ice cube to create a DIY hand roll. The idea being that the ice cube rehydrates the rice and prevents it drying out. She tops with soy sauce, Kewpie mayo, sriracha, sliced avocado, a side of kimchi and pieces of dried seaweed.

Has anyone tried it? Or shall we just stick to M&S Sushi on our way home from work?

This Week's Recommendation: Billington's Sugar 

With the return of Bake off and Halloween on the horizon, life is certainly getting a little sweeter. Billington's are all about quality, Fairtrade, integrity and family.

We're particularly big fans of their Golden icing sugar. It's natural and unrefined meaning it has a unique richness with creamy caramel overtones. Perfect for macaroons and decadent Halloween cupcakes topped with golden butter icing! 



By Senpai Kai, another Tiktok sensation (sorry, channeling my inner Gen-Z ATM) 

We love this tip for taking the silver-skin off the steak (47 secs into the video). Senpai uses a folded paper towel to give more grip when holding the silver-skin as he draws his knife underneath. He makes it looks pretty easy, ey? 

But do you think this Brazilian Picahana steak could be up there with the likes of a Wagyu or Japanese A5...


This week's recipe(s): pretty impressive chicken traybakes 

At this time of year, anything that you can bung in a tray and forget about, is right up our street. And when it comes to chicken, these are three of the BEST:

  1. Nigella's bitter orange and fennel traybake is delicious served with buttery new potatoes and steamed greens 
  2. Ottolenghi's Marbella style chicken with dates, olives and capers certainly brings some Mediterranean sunshine to a cold autumn evening. We love it with some creamy sweet potato mash.
  3. This pomegranate glazed situation is the perfect mix of sweetness and acidity. An easy-peasy dinner with some couscous and salad!

Nigella's Orange and Fennel Chicken 

Recipe from Simply Nigella 

This recipe will fill your kitchen with a gentle anise and citrus scent. It's great prepared the day before and left to marinade, but even leaving it for a few hours will help all the flavours mingle. As the chicken cooks, it creates an amazing natural 'gravy', perfect to squash your spuds in and is minimal effort. 

Serves: 6


  • 2 large bulbs fennel (approx. 1kg)
  • 100 ml rapeseed oil 
  • 2 Seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml)
  • 2 teaspoons sea salt flakes
  • 4 tsp fennel seeds
  • 4 tsp dijon mustard
  • 12 chicken thighs with skin on and bone in 

    Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. 

    Add the oil, orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard to a large roasting tray and stir. 

    Add the chicken and chunks of fennel and mix again. 

    Leave in the fridge overnight or up to 1 day. Stir every so often. 

    Before cooking, from the fridge and arrange the chicken pieces skin-side up, on top of the fennel.

    Leave it for 30 minutes or so, to come up to room temperature 

    Preheat the oven to 200ºC

    Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, allowing the chicken and fennel to brown nicely. 

    Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat and boil the juices, stirring as you watch it turn syrupy; this should take about 1½–2 minutes in the tin, and about 5 in a saucepan.

    Pour the reduced sauce over the chicken and fennel and serve. 


    Your Questions Answered: One potato, two potato, three potato, four...

    “What potato should I be using and for what? Going to the supermarket is over-welming as there are so many different varieties- help!” From Kate in Weymouth 

    Answered by Sally Abe, Chef at The Pem Restaurant 

    For mash you're best off using a potato low in starch like Vivaldi, Maris Piper, Desieree or perhaps a rich, buttery potato like Marabel. 

    When making roasties, you want a potato that's floury and fluffy, I love using Kestrel, Maris Piper and Roosters that soak up cooking fats and get extra crispy. 

    Whereas, Charlotte, Jersey Royal and new potatoes are my go-to when simply boiling and buttering for salads or side-dishes. 

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