Hez Arslan

Jerk-Inspired Grilled Chicken Thighs: Grilled chicken thighs marinated with lime, garlic, allspice, chilli, honey and soy. Follow the measured ingredients and clear steps for a.

Vegetarian Bolognese with Lentils: A hearty tomato and lentil sauce with carrots, celery and herbs for pasta. Follow the measured ingredients and clear steps for a dependable.

Bake chicken and leek pie with a creamy Gouda filling and puff pastry lid. Cook the filling first, let excess steam escape and bake until the pastry is deeply golden.

Make potato mushroom pierogi with a simple egg dough and a savory cheese filling. Roll, fill, seal and boil the dumplings, with an optional pan-fry for crisp edges.

Make vegan ramen with tofu, carrot, peas, nori and a sesame soy broth. Cook noodles separately, brown the tofu and assemble bowls just before serving for better texture.

Build a vegan poke-inspired bowl with rice, tofu, cooked mung beans, avocado and cucumber. A ginger soy vinegar dressing and toasted sesame finish the fresh, filling meal.

Roast chicken with paprika butter and separate walnut bread dressing. Check both with a thermometer, then rest the bird before carving for juicy, safe servings.

Cook vegetarian Ukrainian borscht with beetroot, cabbage, potatoes and tomato in vegetable broth. A separate beet sauté builds color and balances the soup’s tang.

Make vegetable Pad Thai with rice noodles, tofu, egg and crisp vegetables in a tangy tamarind sauce. Prepare the sauce first and finish with lime and peanuts. Includes clear steps.