What To Cook With This Month
by Holly Thomson
More recipes to try this month
Sbrisolona with Polenta, Hazelnut, Tangerine Recipe
Kimchi Tortellini, Celeriac Broth, Kombu Recipe
Smoked Potato Plin, Saffron Beurre Blanc Recipe
9 amazing ingredients to try this month
Add sliced rice cake to Chinese hot pots or soups for a traditional touch, or use it to make Korean tteokbokki. The rice cake has a wonderfully chewy texture and rich mouthfeel, cooking in just 2-3 minutes.
Rice cakes are mild in flavour, offering a soothing balance in spicy hot pots. Simmer them in stocks, broths, or soups to absorb bold and delicious flavours.
Dried tofu knots, or bean curd knots, are a popular Chinese ingredient and a gluten-free, vegetarian option with a great texture. Made from soybeans, they need rehydration before cooking - simply soak in hot water (or your hot pot broth) for at least 15 minutes until soft and supple.
These knots are ideal for vegan dishes, offering a chew similar to ingredients like shiitake mushrooms or tangyuan. Like tofu, they absorb the flavours of the dish, making them perfect for broths, stews, and red-braised recipes.
Poon’s Extraordinary Chilli Oil is a fragrant sauce packed with the bold flavor of salted black beans. This unique ingredient adds depth and richness, making it perfect for steamed fish or egg-fried rice.
Add it to stir-fries, noodle broths, or even drizzle over cheese on toast for an unbeatable kick of flavor!
Japan’s favourite mayo is here—Kewpie! Known for its smooth, creamy texture and rich flavour, Kewpie has been a household staple since 1925, winning fans around the world.
Remove the outer wrap to reveal a handy squeeze bottle, perfect for drizzling over everything from sushi to sandwiches. Once you try it, no other mayo will do!
Valrhona cocoa powder is the gold standard for cocoa, trusted by the world’s top pastry chefs. Valrhona’s commitment to quality starts at their own cocoa plantations, ensuring exceptional flavour in every product.
For the ultimate treat, follow Valrhona's Ecole du Grand Chocolat recipe on the carton to make indulgent chocolate truffles. Blend Valrhona Caraïbe 66% chocolate with cream, honey, and butter, pipe into small balls, and coat in this rich, dark cocoa powder. Pure chocolate perfection.
Italian Lara walnuts are sweeter and less bitter than most, perfect for winning over even the staunchest walnut sceptics.
These ready-to-use walnut quarters are ideal for decorating coffee cakes, cheesecakes, mousses, or chocolate tortes. They’re just as brilliant in savoury dishes—sprinkle over salads, top blue cheese and pear tartlets, or press into goat’s cheese for a standout cheeseboard addition.
Takara Fukuoka Amaou strawberry liqueur brings a fruity twist to your cocktails. Made with Japan’s prized Amaou strawberries, known for their intense sweetness, it delivers a vibrant, natural flavour in every sip.
Serve it over ice, mix with soda or lemonade for a spritz, or add it to frosé and white sangria. It’s perfect for turning Champagne or prosecco a striking pink or for crafting daiquiris and strawberry mojitos.
Beyond cocktails, this sweet liqueur shines in desserts. Use it to flavour creamy mousses or drizzle over ice cream for a decadent touch.
Bola roja beans are a Colombian favourite, known for their rich, almost meaty flavour. Packed with iron, calcium, and plant-based protein, they’re a versatile staple for soups, stews, or as a hearty side.
Use them in bean salads, refried beans, or the classic Colombian way—slow-cooked with onions, garlic, and peppers. Flavour with earthy spices, and serve with rice, avocado, and fried plantain for a comforting, traditional meal.
Giusti’s cooked grape must, known as saba, is a thick, syrupy Italian condiment with a rich, fruity flavour and hints of grapes and honey. Made from freshly pressed grape juice, it’s a versatile addition to sweet and savoury dishes.
Drizzle it over ice cream, fresh fruit, or ricotta cheesecake for a decadent touch. Use it to sweeten herbal tea, elevate cocktails, or glaze roasted poultry. It’s also a perfect companion for a cheeseboard, pairing beautifully with both hard and soft cheeses. A true kitchen essential.
