Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats

1 medium carrot, grated

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup chopped nuts

1/4 cup mixed seeds (sunflower, pepitas, linseeds, chia)

2 tablespoons shredded coconut

2 tablespoons raisins

2/3 cup Jalna Greek Yoghurt or Biodynamic Yoghurt

1 cup milk of choice

Maple syrup or honey to taste

Pinch of Coles Sea salt

1 apple, grated

To serve: chopped nuts, seeds, extra fruit if desired

METHOD

To make the Bircher place all the ingredients except for honey/maple and grated apple in a medium sized bowl and mix until well combined. 

Cover and refrigerate overnight. 

When ready to eat, stir in grated apple and add honey/maple to taste.

Enjoy the carrot cake Bircher as is or top with extra nuts/seeds and fresh fruit like banana if desired.

More like this

Almond Crusted baked Tuna with Herb Salad

Almond Crusted baked Tuna with Herb Salad

Recipe by – Michael Weldon

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

4 tuna steaks

1 tablespoon Coles Dijon mustard

1 cup Australian almonds, crushed

½ bunch parsley, chopped

1 lemon, zest

Herb salad

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

½ bunch chives, cut into 1 cm pieces

Squeaky Gate Olive Oil, to serve

METHOD

In a bowl mix the crushed almonds, chopped parsley and lemon zest. 

Brush the steaks with mustard then press into the almond mix to coat in the crush. 

Place the tuna steaks on a baking tray. Bake until golden all over and just cooked in the centre. 

In a bowl, mix the herb salad ingredients together. Lightly dress with olive oil and season with a pinch of salt. 

Serve the tuna steaks topped with the herb salad and a lemon cheek.

More like this

Yakitori Japanese Grilled Chicken Skewers

Yakitori Japanese Grilled Chicken Skewers

Recipe by Louis Tikaram

Ingredients

1/2 cup soy sauce

1/4 cup mirin

1/4 cup sake

1 tablespoon Raw sugar

8 boneless, skinless chicken thighs, cut into 3cm pieces

1 bunch of green onions, white cut into 2cm pieces

Vegetable oil, for grill

1 tablespoon Toasted sesame seeds

1 tablespoon Shichimi Togarashi

METHOD

Soak 10 small bamboo skewers in water for 30 minutes.

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. 

Remove from heat and let cool to room temperature. 

Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion. 

On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes. 

After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.

Arrange skewers on a platter. Brush the top of the skewers with more sauce. 

Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving

More like this

Spiced Carrot Cake

Spiced Carrot Cake

Recipe by Magdalena Roze

Serves: 8–10 

Dietaries: Gluten Free

Ingredients

Cake

350g almond meal

2 teaspoons vanilla bean paste or extract

2 teaspoons ground cinnamon

2 teaspoons gluten-free baking powder

125 ml (½ cup) maple syrup 

60 ml (¼ cup) macadamia oil

Zest of ½ orange (optional)

Juice of ½ orange

3 eggs, lightly beaten

500g carrots, grated

½ cup pumpkin seeds, toasted

½ cup chopped walnuts

Icing

200g ricotta 

30 g maple syrup or honey 

Ground cinnamon, to taste

Vanilla extract, to taste

½ cup almonds, toasted

¼ cup walnuts, chopped

METHOD

Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking

paper. 

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. 

Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined. 

Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.

Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste! 

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. 

Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool

completely.

Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed. 

When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days. 

More like this

Vitello Tonnato with Tuna Sauce

Vitello Tonnato with Tuna Sauce

Recipe by Louis Tikaram

Ingredients

1 cup Squeaky Gate Extra Virgin olive oil

500g veal topside

1 teaspoon Coles Sea salt 

1 teaspoon Coles Black pepper

3 egg yolks

1 teaspoon Coles Dijon mustard

Juice and zest of 2 lemons 

2 x small cans tuna 

6 anchovies 

1 garlic clove

1 tablespoon chopped dill

Caperberries

Crunchy bread to serve

METHOD

Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth. 

In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.

Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.

When the pan is smoking, sear the veal for 15 seconds on each side, until browned.

Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm. 

When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.

Serve with toasted bread and caperberries. 

More like this

Chicken Piccata

Chicken Piccata

Recipe by Michael Weldon

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

2 Chicken breasts, butterflied and pounded thin

½ cup plain flour

Coles Sea salt

Coles Black pepper

Squeaky Gate Extra Virgin Olive oil

Butter

Sauce

1 shallot, diced finely

4 garlic cloves, thinly sliced

3 tablespoons baby capers

1 cup white wine

1 cup chicken stock

100g butter, diced

¼ bunch parsley, finely chopped

2 sprigs tarragon, chopped

1 lemon, juiced

METHOD

Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.

Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.

Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy. 

Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs. 

Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.

More like this

Scallop Udon Noodle Soup

Scallop Udon Noodle Soup

Recipe by Louis Tikaram

Ingredients

1 piece dried kombu 

1 tablespoon Ayam soy sauce 

1 teaspoon instant dashi powder

3 cups water

1 pack (200gr) Coles Udon noodles

8-piece fresh scallops

2 stalks of green onions, sliced

1 teaspoon roasted sesame seeds 

METHOD

In a medium pot add the water and piece of kombu.

Place pot on medium heat, when the water starts boiling take out kombu.

Add your udon noodles and cook till al dente, around 5 minutes.

When the noodles are done cooking, add soy sauce and dashi powder. 

Once seasoned, add the scallops and stir well to cook the scallops evenly, they will only need 30 seconds as they will continue to cook in the soup. 

Stir and serve the noodles & scallops in a bowl.

Finish with sliced green onions and roasted sesame.

More like this

One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

More like this

Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

More like this

Apple & Peanut Smoothie Bowl

Apple & Peanut Smoothie Bowl

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes

Ingredients

½ cup frozen banana
1 frozen apple, chopped and peeled
1 apple, thinly sliced for garnish
1 tbs quality peanut butter
1 cup Greek yoghurt
¼ tsp cinnamon
¼ cup shaved coconut
½ cup Coles granola
1 punnet blueberries
Drizzle of maple syrup

Method

In a food processor, blitz the frozen banana and apple until smooth. Add the peanut butter, Greek yoghurt, and cinnamon, then blitz again until creamy.

Pour the smoothie mixture into a bowl and top with shaved coconut, granola, sliced apple, and blueberries. Finish with a drizzle of maple syrup before serving.

More like this

Scotch Fillet with Leek and Pepper Skirlie

Scotch Fillet with Leek and Pepper Skirlie

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

½ cup butter
1 leek, finely sliced
1 clove garlic, minced
Coles scotch fillet steak
1 cup Red Tractor Steel Cut Oats
⅓ cup parsley, chopped
Coles sea salt, to taste
Coles black pepper, to taste
Squeaky Gate extra virgin olive oil

Method

Melt the butter in a pan over medium-high heat. Add the leek and garlic, then season with salt and pepper. Cook until the leeks are soft and fragrant.

Stir in the Red Tractor Steak Cut Oats and cook until warmed through and slightly toasted.

Drizzle the steak with olive oil, season generously with salt and pepper, and place onto a hot griddle pan. Cook to your preferred doneness, then rest before serving.

Once the skirlie is cooked through, remove from the heat and stir through the chopped parsley. Adjust seasoning to taste.

Serve the scotch fillet alongside the leek and pepper skirlie. Enjoy!

More like this

Lime & Chipotle Grilled Corn

Lime & Chipotle Grilled Corn

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Corn in the husk
Squeaky Gate extra virgin olive oil
Coles Mayo
La Costeña Chipotle in Adobo, finely chopped with some sauce
Coles paprika
Lime, halved
Coles sea salt
Parmesan, finely grated
Fresh coriander, chopped

Method

Preheat a grill or barbecue to high heat. Place the corn, still in its husk, onto the grill and cook, turning regularly, until the husk is well charred and the corn inside is tender.

Remove the corn from the grill and carefully peel back the husk. Brush with a little olive oil and return to the grill, turning occasionally, until lightly golden.

In a small bowl, mix Coles Mayo with the chipotle and some adobo sauce. Stir in the paprika until combined.

Remove the corn from the grill and roll each cob in the chipotle mayo mixture, ensuring all layers are coated. Place the corn onto a plate and sprinkle with Coles Sea Salt.

Grate over fresh Parmesan, scatter with chopped coriander, and squeeze over the juice of half a lime.

More like this

Corn & Bacon Chowder

Corn & Bacon Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Squeaky Gate extra virgin olive oil
4 rashers streaky bacon, diced
1 large potato, peeled and diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 onion, finely diced
4 fresh corn cobs
1 litre Coles Real Vegetable Stock
Coles black pepper, to taste
Coles sea salt, to taste
300ml Norco Full Cream
2 spring onions, finely sliced
Handful of fresh parsley, chopped
1 lemon, zested

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add the bacon and cook until crispy and golden, allowing the fat to render.

Stir in the potato, celery, garlic, and onion, coating them in the bacon fat. Cook until softened and fragrant.

Using a sharp knife, cut the base off the corn cobs and slice off the kernels. Reserve the cores for compost or feed them to the chickens.

Add the corn to the pot, followed by the vegetable stock. Season with salt and pepper, then simmer for 15 minutes, stirring occasionally.

Reduce the heat to low and stir in the cream, allowing it to warm through gently without boiling.

Ladle the chowder into bowls and garnish with spring onions, fresh parsley, and lemon zest. Finish with a crack of black pepper.

More like this

Seafood Chowder

Seafood Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

50g butter
Drizzle of extra virgin olive oil
100g smoked streaky bacon, diced
1 onion, diced
2 handfuls leek, sliced
Pinch of Coles sea salt
2 celery stalks, diced
3 medium potatoes, diced
250ml white wine
1L Coles chicken stock
300ml cream
300g white fish fillets, diced
250g mussels, scrubbed and de-bearded
200g scallops
Coles black pepper, to season
2 tbsp chives, chopped
2 tbsp dill, chopped
2 tbsp parsley, chopped
4 slices sourdough bread
Extra virgin olive oil, for drizzling

Method

Melt the butter in a large pot over medium heat, then add a drizzle of extra virgin olive oil. Add the diced smoked streaky bacon and cook until the fat has browned. Stir in the onion and leek, allowing them to sweat down before adding a pinch of salt. Add the celery and cook until softened.

Stir in the diced potatoes, pour in the white wine, and bring to a boil. Add the chicken stock and cream, then bring to the boil again before reducing to a simmer. Cook until the potatoes are tender.

Meanwhile, heat a griddle pan over medium heat. Drizzle the sourdough slices with extra virgin olive oil and toast them on the pan until golden and crisp.

Add the diced white fish to the chowder, followed by the mussels. Once the mussels open, they’re ready. Stir gently until the fish turns from pinkish-opaque to white and fully cooked.

Season with black pepper, add the scallops, and stir for 30 seconds until just cooked. Remove from heat and stir through the chopped chives, dill, and parsley.

Ladle the chowder into bowls and serve with toasted sourdough on the side.

More like this

Lamb & Potato Curry

Lamb & Potato Curry

Recipe by Courtney Roulsten

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbs oil
1 onion, finely diced
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 chilli, finely chopped
½ tsp black pepper
500g Coles Graze lamb mince
1 tsp Coles ground goriander
1 tsp Coles cumin
1 tsp Coles turmeric
1 tsp Coles garam masala
1 tbs Coles tomato paste
1 cup leftover roast potatoes, chopped
½ cup vegetables of choice
1 can Ayam Coconut Cream

Method

Heat a pan over medium heat and add oil. Sauté the onion until soft, then add fresh ginger, chilli, and black pepper. Cook until fragrant.

Add the lamb mince and cook until browned, breaking it up as it cooks.

Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Fry off the spices in the centre of the pan to release their flavour.

Stir in the tomato paste, mixing well to coat the lamb and spices.

Add the chopped roast potatoes and vegetables, stirring to combine. Pour in the coconut cream and let the curry simmer until thick and aromatic.

Serve warm with rice or flatbread.

More like this

Envy Apple & Sweet Potato Rosti

Envy Apple & Sweet Potato Rosti

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 sweet potato, grated
1 brown onion, grated
½ apple, grated
3 tbs all-purpose flour
1 egg
½ tsp garam masala
Sprinkle of chilli flakes
Coles sea salt, to taste
Oil, for frying
Crème fraîche, to serve
Coriander leaves, to serve

Method

Place the grated sweet potato, onion, and apple into a cheesecloth and squeeze out all excess liquid.

Transfer the mixture to a bowl and add the egg, flour, garam masala, chilli flakes, and salt. Mix well to combine.

Heat 1 cm of oil in a medium pan to 180°C.

Using a large spoon, scoop spoonfuls of the mixture, slightly flatten, and carefully place into the hot oil. Fry for a couple of minutes on each side until golden and crispy.

Serve the rosti on a plate with a dollop of crème fraîche and garnish with coriander leaves.

More like this

Louis' Roast Chicken

Louis' Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Method

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

More like this

Creamed Spinach

Creamed Spinach

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco unsalted butter, plus extra for finishing
2 shallots, finely diced
2 cloves garlic, minced
1 tsp Coles sea salt
1 tbs Coles Plain Flour
1 cup Norco full cream milk
¼ tsp Coles nutmeg
¼ tsp Coles cayenne Pepper
½ tsp Coles black pepper
1 bag Coles baby spinach
½ cup grated parmesan, plus extra for serving

Method

Heat a pan over medium heat. Add extra virgin olive oil and butter, then cook down the diced shallots until softened. Add the garlic and sweat them off gently, seasoning with sea salt.

Once softened, return the pan to heat. Add the flour and stir well, cooking for a minute. Gradually pour in the milk while stirring continuously to create a smooth mixture.

Let the sauce thicken slightly, then add the nutmeg, cayenne, and black pepper. Whisk to combine.

Stir in the baby spinach, allowing it to wilt and absorb the creamy sauce. Grate parmesan directly into the pan, stirring through until melted and combined.

Finish with an extra grating of parmesan and a small knob of butter.

More like this

Sauteed Spinach on Toast with Fried Eggs

Sauteed Spinach on Toast with Fried Eggs

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

2 tbs Squeaky Gate extra virgin olive oil
½ onion, finely diced
1 clove garlic, minced
1 tsp Coles sea salt, plus more to taste
½ tsp Coles black pepper
½ tsp chilli flakes
1 bag Coles baby spinach
Juice and zest of ½ lemon
2 eggs
2 slices sourdough toast
Parmesan, grated
Fresh chives, finely chopped

Method

Heat a pan over medium heat. Add 1 tbs of extra virgin olive oil, followed by the diced onion and a pinch of sea salt. Cook until softened, then add the garlic and sauté until fragrant.

Add a small splash of extra virgin olive oil and stir through. Sprinkle in the chilli flakes and cracked black pepper, cooking for another minute.

Add half the bag of baby spinach, tossing to coat. Once slightly wilted, add the remaining spinach and continue to cook until tender.

Meanwhile, heat another small pan over medium heat and add a drizzle of extra virgin olive oil. Crack in the eggs and season the egg whites with salt and black pepper.

Toast the sourdough until golden.

Stir the spinach mixture once more, then plate up by placing the toast on a serving dish and layering the spinach on top. Grate lemon zest over the spinach.

Once the eggs are bubbling and crispy at the edges, place them on top of the spinach. Finish with grated parmesan and a sprinkle of fresh chives.

More like this

Michael's Chicken Pho

Michael's Chicken Pho

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, halved
4 garlic cloves, crushed
5 cm piece of ginger, sliced
2 cinnamon quills
3 star anise
1 dried red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1L Coles chicken stock
1 whole chicken, portioned
2 tbs fish sauce
1 tbs sugar
400g rice noodles
3 spring onions, finely sliced

To serve
Hoisin sauce
Sriracha
Fresh coriander
Thai basil
Sliced red chilli
Lemon wedges

Method

Heat a stockpot over medium heat and drizzle in the extra virgin olive oil. Add the halved brown onions, crushed garlic, and sliced ginger. Cook until dark and caramelised, a few minutes. Add the cinnamon quills, star anise, and dried chilli, then toast the fennel and coriander seeds until fragrant.

Pour in the chicken stock and bring to a boil.

On a separate board, portion the chicken, then add it to the stockpot. Reduce to a simmer and poach the chicken for 30 minutes. Remove from heat and allow to cool to room temperature. Strain the broth, discarding the solids.

Stir in the fish sauce and sugar.

Pick the meat off the chicken, discarding the bones.

Blanch the rice noodles by soaking them in boiling water for 2–3 minutes, then drain.

Divide the blanched noodles into bowls. Top with sliced spring onions and shredded chicken, then ladle over the hot pho broth.

Serve with hoisin, sriracha, fresh coriander, Thai basil, sliced red chilli, and lemon wedges on the side. Add to the broth as desired.

More like this