Use Your Noodle

The heat-retentive powers of cast iron cookware are perfect for whipping up simmered, baked braised and fried noodles and pasta. Christopher’s new recipes offer many-stranded delights which are impressive enough for a party yet easy enough for everyday.

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Fideua
This traditional European recipe could be called ‘Spanish hae mee’ for its resemblance in texture and taste to our fried prawn noodles! Fine wheat vermicelli (angel hair pasta) toasted in olive oil and then braised with prawns and squid, prawn stock, garlic and sweet smoked paprika until deeply flavourful.

Miso-Eggplant Baked Pasta
A Japanese-accented spin on classic mac and cheese. Miso intensifies the savouriness of a lush and creamy cheese sauce draping ruffled pasta and tender roasted eggplant cubes, under a finish of crisp golden crumbs. Simple yet sumptuous.

Thai Pork Rib Noodles
A slurpy, satisfying and soulful northern-style Thai dish called kanom jeen nam ngiao: laksa rice vermicelli and slow-stewed pork ribs served in a spicy-tangy pork broth infused with cherry tomatoes and taucheo, garnished with fresh lime, pickled greens, fried garlic and coriander leaves.