What To Cook With This Month
By Holly Thomson
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October 25th, 2024
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Snails on toast, Chinese Miner's Soup, Italian Martin Sec pears... This month we're learning, exploring, and allowing curiosity to guide us in the kitchen.
Join us as we travel to Hokkaido with Tim Anderson's stunning new book. Below are three recipes, just for Sous Chef customers, to give you a flavour of Tim's richly detailed, thoroughly researched recipes.
Plus it's time to embrace snails! The ingredient "having a moment right now" according to Hot Dinners and CNN Traveller.
Here's our recipe for Snails On Toast.
Read on to find the 10 ingredients we're excited to experiment and explore with this month.
Hokkaido, Japan’s northernmost island, is a region celebrated for its rich culinary traditions and natural bounty. Known for its seafood and dairy products, Hokkaido has long been a destination for food lovers.
What sets this region apart is its fusion of culinary influences: European agricultural practices, traditional and contemporary Japanese dishes, and the ancient foodways of the indigenous Ainu people.
This unique combination creates a food culture distinct from the rest of Japan, offering a vibrant tapestry of flavours that reflect both the land’s history and its evolving gastronomy.
Gatatan (Thick Chinese Miner's Soup)
10 amazing ingredients to try this month
The star of the show this month, snails are having a moment - find them on the menus of London's top restaurants, or try them at home in our exclusive recipe for Snails On Toast.
Inspired by the Snail Bolognese on toast recipe by Tom Sellers, we've paired a rich snail ragu with a fresh parsley gremolata. Finished with a wonderful cloud of Parmesan cheese.
The pairing of Martin Sec pears with red wine is a time-honored tradition. Legend has it these small, rustic pears are harvested on Saint Martin’s Day, November 11th, when the new wine is first tasted—making the match a natural one.
Warm the sweet, spiced pears gently, and serve them with vanilla gelato or a dollop of mascarpone for a delightful dessert. Or, for a savory twist, pair them with goat’s cheese and walnuts as a starter. Simple, elegant, and steeped in history—this pairing is a true celebration of flavour.
Koya’s Bitsy Chilli Oil is a fiery blend of chilli, cashews, and citrusy sansho peppercorns. Infused with chilli flakes, ginger, garlic, and star anise, this oil delivers heat, crunch, and a perfect balance of flavours.Drizzle it over fried eggs, smashed potatoes, or crispy squid for an extra kick. It’s ideal for Asian dishes like dumplings and stir fries. For a quick meal, toss udon noodles with chilli oil and soy sauce, and top with spring onions. Koya, a beloved Japanese noodle bar, has been delighting Soho since 2010.
These mushrooms bring a unique, slippery crunch to soups and stir-fries, more for their intriguing texture than flavour. Try them in Tim Anderson's recipe for Gatatan soup above. Also called black fungus or tree ear fungus, these mushrooms hail from the Chinese provinces of Hunan, Yunnan, and Sichuan. Dehydrated, they’re gnarly and matte, but after a 20-minute soak—longer is even better—they transform into glossy, translucent clusters.
It's PSL season! And pumpkin is everywhere. This pumpkin truffle is rich, sweet, and velvety with that unmistakable earthy depth. Perfect for homemade ravioli or tortellini, it’s your secret weapon for turning a simple meal into something truly indulgent. Serve it with fresh pasta, crispy fried sage leaves, and a sprinkle of freshly grated parmesan, and you’ve got a dinner that feels five-star but takes no time at all. Just heat, fill, and impress. It’s luxury in a jar—waiting for your next masterpiece.
If you missed our Masterclass with BomBom founder Seji Hong earlier this month, you can still explore the wonderful flavours of gochujang any time at home - with her versatile BomBom hot sauce. Use it in dressings, as a glaze for meat and veg skewers, or make beautiful bucatini and gochujang butter pasta.
And here's the bucatini to make it with! Bucatini might look like spaghetti’s twin, but it’s got a secret – a hole running right through the middle. This makes it perfect for soaking up sauces, which is why it’s a favourite in Italy’s Lazio region. The locals know what they’re doing, pairing it with rich tomato sauces like amatriciana, complete with crispy guanciale.
For a classic Roman cacio e pepe, keep it simple. Toss bucatini with Pecorino cheese and a generous hit of black pepper. Add a splash of that magic pasta water, and suddenly, you’ve got a silky, indulgent sauce. Effortless, but oh so impressive.
This isn’t just any fish pate. Packed with sardines, olive oil, tomato, carrots, and chickpeas, it’s smooth, rich, and bursting with flavour. A touch of chili adds just the right amount of heat, turning each bite into a little adventure.
Spread it on crackers, toast, or pair it with vegetable crudités for a quick snack that feels far more indulgent than it should. Nuri, one of Portugal’s oldest and most iconic tinned fish brands, has been doing this right for generations.
This French pomegranate vinegar is a knockout, delivering a bold sweet and sour punch that works wonders with grilled fish, bitter greens, and even desserts. Made with concentrated pomegranate juice, it perfectly balances the fruit's vibrant sweetness with the sharp kick of vinegar.
It’s a must for marinades, sticky glazes, and anything with a Middle Eastern twist. Whip up a quick dressing with olive oil, garlic, and seasoning, and drizzle over salads, slaws, or roasted veggies to serve with kebabs or prawns.
If you haven’t tried Giusti’s cooked grape must, you’re in for a treat. This isn’t just any old condiment – it’s an Italian gem, bursting with rich, fruity flavor. Known as saba, it’s made from freshly pressed grape juice, including all the good bits – skins, seeds, and stems. Drizzle it over ice cream, fresh fruit salad, or a luscious ricotta cheesecake, and watch your taste buds come to life. It’s a game-changer for cocktails, a perfect sweetener for herbal teas, or even a glaze for roasted poultry.
