Slow-braised beef in a rich, glossy balsamic jus, served over silky garlic and herb-infused mashed potatoes and finished with freshly chopped chives. There's something particularly comforting about a dish that spends hours slowly simmering away on the stove. This one takes inspiration from the classic French bœuf bourguignon, with generous pieces of beef seared until deeply browned, then gently braised with onions, carrots, celery, garlic and fresh herbs until beautifully tender. Instead of red wine, I've used red grape juice with a touch of balsamic vinegar, Worcestershire sauce and beef stock to create a deeply savoury braising liquid with just the right balance of sweetness and acidity. Once the beef is tender, the cooking juices are strained and slowly reduced into a rich, concentrated jus, finished with cold butter for a beautiful glossy sheen. The beef is served over a generous spoonful of buttery mashed potatoes, made with cream gently infused with a whole head of garlic, fresh thyme and rosemary. The garlic mellows as it infuses, lending a subtle sweetness to the potatoes, while the herbs add just enough fragrance without overpowering the richness of the beef. Finished with plenty of finely chopped chives and a generous spoonful of that glossy jus, it's everything I love about slow cooking: simple ingredients, a little patience, and a result that feels rather special. Even better made a day ahead, when all those lovely flavours have had time to come together. Serves 2–3 | Prep Time: 30 minutes | Cook Time: 4–6 hours Ingredients For the Braised Beef 500g beef for braising (bœuf à mijoter, preferably chuck/paleron), cut into 4–5cm pieces 1½ tbsp olive oil (22ml) 15g unsalted butter ¾ tsp fine sea salt, plus more to taste ½ tsp freshly ground black pepper 1 medium yellow onion (approximately 120g), finely diced 2 medium carrots (approximately 150g),cut into large chunks 1 celery stalk (approximately 60g), cut into large chunks 4 garlic cloves, finely minced 1½ tbsp double-concentrated tomato paste (25g) 100ml unsweetened red grape juice 300ml low-sodium beef stock, plus extra if needed 1 tbsp Worcestershire sauce (15ml) 1 tsp balsamic vinegar (5ml) 1 tsp brown sugar 2 sprigs fresh thyme 1 small sprig fresh rosemary 2 bay leaves For the Beef Jus Reserved braising liquid 15g cold unsalted butter, cubed Fine sea salt and freshly ground black pepper, to taste For the Garlic & Herb Mash 600g floury potatoes (high-starch varieties), peeled weight 75g unsalted butter, cubed 120ml heavy cream (30–35% fat) 50ml whole milk 4 cloves of garlic (peeled and lightly crushed with the flat side of a knife) 3 sprigs fresh thyme 1 small sprig fresh rosemary Fine sea salt, to taste ¼ tsp ground white pepper, or to taste A small pinch of freshly grated nutmeg To Finish 1–2 tbsp fresh chives, finely chopped A few fresh thyme leaves Freshly ground black pepper Directions: Prepare & Sear the Beef 1. Prepare the beef. Remove the beef from the refrigerator about 20 minutes before cooking. Cut it into large, evenly sized pieces, roughly 4–5cm, if it isn't already portioned. Pat the pieces really well with paper towels to remove as much surface moisture as possible. This is important because you want the beef to develop a nice brown crust when searing rather than releasing moisture and steaming in the pan. 2. Season the beef. Season the pieces evenly on all sides with the 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Make sure every piece is well coated. 3. Sear the beef. Add the olive oil to a large, heavy-bottomed casserole or Dutch oven and place it over medium-high heat. Once the oil is hot, add the beef in a single layer, leaving a little space between the pieces. Work in batches if necessary since overcrowding the pot will prevent the beef from browning properly. Let the beef sear for about 2–3 minutes per side, without moving it around too much, until deeply golden brown on the outside. You're not trying to cook it through at this point, just develop a nice crust and build flavor. 4. Set the beef aside. Transfer the browned beef to a plate and keep any juices that collect underneath. Don't clean the pot or discard the browned bits stuck to the bottom. These are called the fond, and they'll add a lot of flavor to the braising liquid once you deglaze the pot. Build the Aromatic Base 5. Cook the vegetables in the same pot. Reduce the heat to medium and add the 15g butter. Once melted, add the chopped onion, carrot and celery, along with a small pinch of salt. Cook for about 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion is starting to turn lightly golden. As they release moisture, use a wooden spoon to scrape up some of the browned bits from the bottom of the pot. 6. Add the garlic. Stir in the chopped garlic and cook for another 1 minute, stirring frequently, until fragrant. Keep an eye on the heat since you don't want the garlic to brown too much or burn. 7. Cook the tomato paste. Add the tomato paste directly to the vegetables and stir really well so everything is evenly coated. Cook for about 2 minutes, stirring regularly, until the paste starts to darken from bright red to a deeper brick-red color and slightly caramelizes against the bottom of the pot. This helps develop a richer flavor and removes some of the raw acidity from the tomato paste. Deglaze & Prepare the Braising Liquid 8. Deglaze the pot with red grape juice. Pour in the 100ml red grape juice and increase the heat slightly to medium. It should start bubbling as it hits the hot pot. Use a wooden spoon to scrape up all of the browned bits stuck to the bottom, making sure they're incorporated into the liquid. Let the grape juice simmer uncovered for about 4–6 minutes, or until reduced by roughly half. It should become slightly more concentrated and a little syrupy. 9. Add the Worcestershire sauce, balsamic vinegar and brown sugar. Stir in the 1 tbsp Worcestershire sauce, 1 tsp balsamic vinegar and 1 tsp brown sugar, mixing well until the sugar has dissolved. The Worcestershire adds savoury depth, while the balsamic brings a little acidity and the brown sugar adds a subtle caramel-like sweetness. Together with the red grape juice, these ingredients help balance the richness of the beef and give the braising liquid a more rounded flavour. 10. Add the beef back in. Return the seared beef to the pot, along with all of the juices that have collected on the plate. Stir gently so the beef is coated in the aromatic mixture. 11. Add the stock and herbs. Pour in about 300ml beef stock, or enough for the liquid to come roughly halfway to two-thirds up the beef. You don't want to completely submerge the meat since this is a braise rather than a stew. Add the thyme, rosemary and bay leaves, nestling everything into the liquid. Slowly Braise the Beef 12. Bring the liquid to a gentle simmer. Increase the heat to medium until you see small bubbles regularly breaking the surface. Once the liquid starts simmering, reduce the heat to low and cover the pot with a tight-fitting lid. The goal is to maintain a very gentle but consistent simmer throughout the cooking process. 13. Slowly braise the beef for about 4–6 hours. Keep the pot covered and let the beef cook gently, checking every 25–30 minutes. You should see small bubbles occasionally rising to the surface, but the liquid should never be boiling aggressively. If the liquid is completely still and there are no bubbles at all, the heat may be too low. On my electric stovetop, a setting of around 3/9 works better than 2/9 for maintaining a proper simmer, but this will depend on your stove. Ideally, the braising liquid should stay around 90–95°C. 14. Check the liquid level as the beef cooks. Every 25–30 minutes, gently turn the beef pieces and make sure there is still enough liquid in the pot. If the sauce starts reducing too quickly or the bottom looks dry, add a small splash of hot beef stock or water, about 30–60ml at a time. Try to keep the liquid at least halfway up the beef, and replace the lid after each check. 15. Check the tenderness of the beef. Start testing the meat after about 2 1/2 hours, although it may take considerably longer depending on the cut. Insert a fork into the thickest piece and gently twist. If the meat still feels firm, rubbery or resistant, it needs more time. This is normal with braising cuts since the connective tissue takes several hours to break down. Keep cooking until the fork slides in easily and the meat starts separating with very little resistance. You want the beef to be really tender but still able to hold its shape when you lift it out of the pot. Rest the Beef Overnight (Optional, but Recommended) 16. Let the beef rest in its braising liquid. Once the beef is tender, turn off the heat. If you're serving it immediately, you can skip ahead to preparing the jus. Otherwise, I recommend making the beef a day ahead since the flavors develop even more overnight. Transfer the beef and all of its braising liquid into a shallow, refrigerator-safe container, keeping the pieces submerged as much as possible. 17. Refrigerate the beef overnight. Allow the beef to cool briefly, then cover and refrigerate promptly, making sure it goes into the refrigerator within 2 hours of finishing cooking. As it chills, the sauce may thicken or become slightly gelatinous because of the collagen released from the beef. This is completely normal and will melt again when reheated. 18. Reheat the beef the following day. Remove any excess solidified fat from the surface of the sauce, then transfer the beef and braising liquid back into a saucepan or casserole. Reheat gently over low to medium-low heat until the liquid is simmering and the beef is hot all the way through, ideally reaching 74°C in the center. Carefully remove the beef with a slotted spoon and transfer it to a plate. Cover loosely to keep warm while you prepare the jus. Prepare the Beef Jus 19. Strain the braising liquid. Remove and discard the thyme and rosemary stems and bay leaves. Place a fine-mesh sieve over a clean saucepan and pour the braising liquid through it, separating the softened vegetables from the sauce. Use the back of a spoon to gently press the vegetables and extract some of their juices, but avoid forcing too much of the vegetable pulp through if you want a really smooth jus. If you're making the beef on the same day, carefully remove the cooked beef before straining and keep it covered while you finish the sauce. 20. Reduce the sauce. Place the strained liquid over medium-high heat and bring it to a boil. Once bubbling, reduce the heat slightly to medium and let it simmer uncovered for approximately 10–20 minutes, stirring occasionally. The exact time will depend on how much liquid remains after braising. You want some of the water to evaporate so the flavors become more concentrated and the sauce starts to thicken naturally. 21. Check the consistency of the jus. Continue reducing until the sauce is glossy and thick enough to lightly coat the back of a spoon. To test it, dip a spoon into the sauce and run your finger across the back. The line should remain visible briefly without the sauce immediately running back together. You want a smooth, pourable jus rather than a thick gravy, so don't reduce it too far. Taste occasionally as it reduces since the salt and acidity will become more concentrated. 22. Taste and adjust the seasoning. Once the sauce has reached the consistency you want, taste it and add a little salt or freshly ground black pepper if necessary. The jus should be rich and predominantly savoury, with a subtle sweetness from the grape juice and just enough acidity from the balsamic vinegar. If it already tastes balanced, there's no need to add anything else. 23. Finish the jus with cold butter. Remove the saucepan completely from the heat and add the 15g cold butter, a few cubes at a time. Whisk or swirl the saucepan gently until the butter has completely melted and incorporated into the sauce. This is what gives the jus that smooth, glossy finish and a slightly richer texture. Avoid bringing the sauce back to a vigorous boil after adding the butter since it can cause the sauce to separate. 24. Coat the beef in the finished jus. Return the warm beef pieces to the saucepan and gently spoon the sauce over them until evenly coated. If the beef has cooled down, warm everything together over very low heat for a few minutes, making sure the sauce doesn't boil. Keep covered and warm while you finish the mashed potatoes. Infuse the Garlic & Herb Cream 25. Prepare the garlic and herbs. Peel the garlic cloves and gently press down on each one with the flat side of a large knife to lightly crush them. You want to break them open slightly rather than finely chop them, so they slowly release their flavour into the cream as it infuses. Rinse and dry the thyme and rosemary sprigs. 26. Combine the cream, milk and aromatics. Add the 120ml heavy cream, 50ml whole milk, halved garlic head, thyme, rosemary and bay leaf to a small saucepan. Place over very low heat and slowly warm the mixture until you see a few small bubbles forming around the edges. You don't want it to reach a rolling boil since the cream can reduce too quickly and the herbs may become overpowering. 27. Gently infuse the cream for 20–25 minutes. Keep the saucepan over very low heat, stirring occasionally, so the garlic gradually softens and releases its flavor into the cream. The thyme and rosemary will also infuse the liquid, giving it a subtle herbal flavor. If the cream starts bubbling too much, lower the heat or briefly remove the saucepan from the stove. If it reduces noticeably, add a small splash of milk to bring the volume back up. 28. Let the cream steep. Remove the saucepan from the heat, cover it and let everything sit for another 10 minutes. This gives the garlic and herbs a little more time to infuse without continuing to cook the cream. 29. Add some of the softened garlic to the cream. Remove the garlic cloves from the saucepan and, if they're soft enough, set aside 1–2 cloves. Mash them really well with the back of a spoon until you have a smooth paste, then whisk the paste into the warm cream. This will give the mash a slightly more pronounced garlic flavor without making it overpowering. If the cloves are still too firm to mash easily, you can leave them out since the cream will already have picked up their flavor during the infusion. 30. Strain the infused cream. Pour the mixture through a fine-mesh sieve into a clean bowl or small saucepan, removing the herbs and any larger pieces of garlic. Press gently with the back of a spoon to extract as much of the flavored liquid as possible. Keep the cream warm until you're ready to add it to the potatoes. Prepare the Garlic & Herb Mash 31. Prepare the potatoes. Peel the potatoes and cut them into evenly sized pieces, roughly 4–5cm. Try to keep them similar in size so they cook at the same rate. Place them in a large saucepan and cover with cold water by about 2–3cm. 32. Cook the potatoes. Add a generous amount of salt to the water, then place the saucepan over medium-high heat and bring it to a boil. Once boiling, reduce the heat slightly and let the potatoes simmer for approximately 15–20 minutes, or until completely tender. You should be able to slide a knife through the center of a piece without any resistance. If the potatoes are still slightly firm, continue cooking for a few more minutes. 33. Drain and dry the potatoes. Drain the potatoes really well, then return them to the warm saucepan over very low heat for about 1–2 minutes. Gently shake the pan occasionally to help any excess moisture evaporate. This is important because you want the potatoes to absorb the butter and infused cream rather than becoming watery. 34. Rice or mash the potatoes while they're hot. Pass the potatoes through a potato ricer or fine-mesh sieve into a clean bowl or saucepan. A ricer will give you a really smooth texture without overworking the potatoes, while a fine-mesh sieve can make them even silkier. If you don't have either, use a regular potato masher/fork and work carefully until there are no large lumps. Avoid using a blender or food processor since they can release too much starch and make the mash gluey. 35. Add the butter first. While the potatoes are still hot, add the 75g cubed butter and gently fold it through using a spatula or wooden spoon until completely melted and incorporated. Adding the butter before the cream helps coat the potato starch and gives the mash a smoother, richer consistency. 36. Gradually add the infused cream. Make sure the garlic and herb-infused cream is still warm, then pour it into the potatoes a little at a time, gently folding between additions. Don't add everything at once since the amount of liquid you'll need depends on the type of potatoes you're using and how much moisture they contain. Continue until the mash is smooth, creamy and soft enough to gently settle onto the plate while still holding its shape. 37. Season the mash. Add the 1/4 tsp white pepper, a little salt and a very small pinch of freshly grated nutmeg. Taste and adjust the seasoning as needed. You want the mash to be buttery and well seasoned, with a subtle garlic and herb flavor that doesn't overpower the beef. 38. Keep the mash warm. If you're not serving immediately, cover the saucepan and keep it over the lowest possible heat for a short time, stirring gently occasionally. If the mash thickens too much while sitting, fold in a small splash of warm milk until it returns to the consistency you want. Serve 39. Spoon the mash onto each plate. Add a generous spoonful of the warm garlic and herb mash to the center of a shallow bowl or plate. Use the back of a spoon to spread it out slightly, creating a small indentation in the middle where the beef and jus can sit. 40. Add the braised beef. Arrange a few pieces of the tender beef over the mash, keeping them intact rather than shredding them. Spoon plenty of the glossy jus over the beef, letting some of it run down onto the potatoes and pool around the plate. 41. Finish with fresh herbs. Sprinkle the finely chopped chives over the beef and mash, then add a few fresh thyme leaves and some freshly ground black pepper and serve everything while it's still warm. 42. Bon Appétit! A Few Notes: Choosing the right beef: I recommend using a collagen-rich cut such as chuck or paleron, which is often sold in France as bœuf à mijoter. These cuts are ideal for slow cooking because the connective tissue gradually breaks down over several hours, making the beef really tender. Leaner cuts may not give you quite the same result, so the type of beef you use can make a big difference. Maintaining the right simmer: This is probably the most important part of the recipe. The beef needs to cook slowly, but the braising liquid should still be gently simmering. On my electric stovetop, around 3/9 works well, but every stove is different. Look for small bubbles regularly breaking the surface rather than relying only on the heat setting. If the beef is still rubbery after several hours, it may simply need more time at a proper simmer. Choosing the right potatoes: Opt for floury, high-starch potatoes rather than waxy varieties. Their fluffy texture when cooked allows them to absorb the butter and infused cream really well, giving you a lighter, smoother mash. Waxy potatoes tend to hold their shape and can become dense or gluey if overworked. Why red grape juice and balsamic vinegar? Since this recipe takes inspiration from bœuf bourguignon, I wanted a braising liquid that had some of the fruity depth and acidity. The grape juice adds a subtle sweetness, while the balsamic vinegar helps balance it out. Combined with the beef stock, Worcestershire sauce and tomato paste, it creates a really rich sauce without needing any additional sugar. Getting a smooth, glossy jus: Straining the braising liquid before reducing it gives the sauce a much smoother consistency. Let it reduce until it lightly coats the back of a spoon, then finish with cold butter off the heat. You don't need to add flour or cornstarch since the reduction and natural gelatin from the beef help give the sauce its texture. Making the beef ahead: I actually prefer making the beef a day ahead and leaving it in its braising liquid overnight in the refrigerator. The flavors have more time to come together, and it's much easier to prepare the jus and mash just before serving. Just make sure to cool and refrigerate the beef promptly, then reheat it thoroughly the following day. Getting the mash really smooth: The key is to use floury potatoes, drain them properly and mash them while they're still hot. I also recommend adding the butter before the infused cream and folding everything together gently rather than mixing too aggressively. The garlic and herbs should add a subtle flavor to the potatoes without making them taste overwhelmingly garlicky. Storing leftovers: Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking and consume within 3–4 days, or freeze for longer storage. Reheat thoroughly before serving.

This is definitely not traditional moghrabiyeh, but it’s my take on the Lebanese dish and honestly such a good one-pan dinner. The pearl couscous is toasted and cooked in the same pan as the chicken with shallots, garlic, warm spices, harissa and loomi (dried lime), so it picks up all of that flavor as it cooks. The crispy chicken thighs go back on top before everything finishes together in the oven, then it’s served with a fresh lemony fennel slaw for some crunch and acidity. It’s warm, comforting and full of flavor, but still feels fresh because of the slaw. makes about 3 servings Ingredients: For the Chicken: 3 skin-on, bone-in chicken thighs 1 tsp fine salt (5g) 1/2 tsp freshly ground black pepper 1 tsp paprika 1 tbsp olive oil (15g) For the Pearl Couscous: 2 shallots, finely chopped (about 80g) 3 garlic cloves, finely chopped 1 bay leaf 1 cinnamon stick 1 dried black lime (loomi) 1 tsp tomato paste (5g), optional 1 tbsp harissa (15g), optional 1 tbsp fresh lemon juice (15g) or vinegar (I used a sweet vinegar since it compliments the dish), for deglazing 1 cup pearl couscous (about 170g) 2 cups of chicken broth (480g) 1/2 tsp fine salt (3g) 1/4 tsp freshly ground black pepper For the Lemony Fennel Slaw: 1 medium fennel bulb (about 250g) 2 tbsp fresh lemon juice (30g) 1 tsp finely grated lemon zest 1 tbsp white wine vinegar (15g) 2 tbsp extra virgin olive oil (30g) 2 tsp honey (14g) 1 small garlic clove, finely grated 1/4 tsp chilli flakes 1/4 tsp fine salt Freshly ground black pepper Directions: Sear the Chicken Preheat your oven to 175°C. You’ll need a large oven-safe pan for this recipe since everything starts on the stovetop and finishes together in the oven. Prepare the chicken. Pat the chicken thighs really well with paper towels, especially the skin. Getting rid of as much surface moisture as possible will help the skin get nice and crispy when you sear it. Season the chicken. Season both sides of the chicken thighs evenly with the 1 tsp salt, 1/2 tsp black pepper and 1 tsp paprika. Sear the chicken. Add the olive oil to a large oven-safe pan and place it over medium to medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Let them cook without moving them around too much for about 5–7 minutes, or until the skin is deeply golden and crispy. Sear the other side. Flip the chicken thighs and cook for another 2–3 minutes. You’re not trying to cook the chicken completely at this point since it will finish in the oven. Transfer the chicken to a plate and set aside. Keep all of the rendered chicken fat and browned bits in the pan since that’s where a lot of the flavor for the couscous will come from. Cook the Pearl Couscous Cook the shallots in the same pan. Reduce the heat to medium and add the chopped shallots directly to the chicken fat left in the pan. Cook for about 3–4 minutes, stirring occasionally, until softened and starting to turn lightly golden. Add the garlic and aromatics. Add the chopped garlic, bay leaf, cinnamon stick and dried black lime (loomi) to the same pan. Gently pierce the loomi once or twice with the tip of a sharp knife before adding it. This helps release its slightly smoky, citrusy flavor as everything cooks. Cook for about 30 seconds to 1 minute, stirring frequently, until fragrant. Add the tomato paste and/or harissa. Add the tomato paste, harissa, or both depending on what you have and the flavor you want. I like using both since the tomato paste adds a little richness while the harissa adds some heat and depth. Stir and cook for about 1–2 minutes, until slightly darkened and starting to stick to the bottom of the pan. Deglaze the pan. Pour in the fresh lemon juice or agrodolce bianco. It should sizzle when it hits the pan. Use a wooden spoon to scrape up all of the browned bits stuck to the bottom. Don’t skip this part since those bits have so much flavor from searing the chicken. Toast the pearl couscous. Add the pearl couscous directly to the pan and stir really well so all of the pearls are coated in the shallots, garlic, spices and tomato paste or harissa mixture. Toast for about 2 minutes, stirring frequently, until the couscous starts to turn lightly golden in places. Add the broth. Pour in the 2 cups of chicken broth, then add the 1/2 tsp salt and 1/4 tsp black pepper. Stir everything together, scraping the bottom of the pan once more, then bring to a gentle simmer. Partially cook the couscous. Let it simmer uncovered for about 5–7 minutes, stirring occasionally so it doesn’t stick to the bottom. You want roughly half of the liquid to be absorbed. The couscous should still be firm and there should still be a good amount of liquid in the pan since it will continue cooking in the oven. Finish Everything in the Oven Add the chicken back in. Place the seared chicken thighs on top of the partially cooked couscous with the crispy skin facing up. Nestle the bottoms of the thighs slightly into the couscous, but keep the skin above the liquid so it stays crispy. Bake at 175°C for 30–35 minutes, or until the chicken is completely cooked through and the couscous is tender. Since bone-in chicken thighs can vary quite a bit in size, use the cooking time as a guide. The thickest part of the chicken should reach at least 74°C, making sure your thermometer isn’t touching the bone. Check the couscous. By the end, the couscous should be tender and have absorbed most of the cooking liquid, but it shouldn’t be completely dry. If the couscous is still a little firm and the pan has dried out, pour about 1/4 cup (60ml) hot broth around the chicken and return it to the oven for another 5 minutes. Let everything rest. Remove the pan from the oven and let it sit for about 5 minutes before serving. This gives the couscous time to absorb any remaining juices. Remove and discard the bay leaf, cinnamon stick and loomi before serving. Make the Lemony Fennel Slaw Slice the fennel. Trim the fennel bulb and slice it as thinly as possible. A mandoline works really well here, but a sharp knife works too. The thinner the fennel, the lighter and crunchier the slaw will be. Make the dressing. Add the lemon juice, lemon zest, vinegar, extra virgin olive oil, honey, grated garlic, chilli flakes, salt and a few cracks of black pepper to a small bowl. Whisk really well until combined. Taste and adjust. The dressing should be bright and acidic with a little sweetness from the honey and some heat from the chilli. If your lemons are particularly sour, add another 1/2 tsp honey. If you want it sharper, add another squeeze of lemon or a small splash of vinegar. Dress the fennel. Add the thinly sliced fennel to a bowl and pour the dressing over the top. Toss really well until all of the fennel is lightly coated. Let the slaw sit for 5–10 minutes before serving. This gives the dressing enough time to slightly soften the fennel while still keeping plenty of crunch. Serve Serve everything while it’s warm. Spoon the pearl couscous onto each plate, making sure to get plenty of the shallots and all those juices from the bottom of the pan. Top with a crispy chicken thigh and serve with plenty of the lemony fennel slaw alongside. Bon Appétit!

This lemon London Fog loaf is seriously so good. If you’ve never had a London Fog before, it’s a drink made with Earl Grey tea, steamed milk and vanilla, so it has this creamy, slightly floral flavor with citrusy notes from the bergamot in the tea. This loaf takes those flavors and adds plenty of fresh lemon, which works so well with the Earl Grey. It’s soft and moist, with Earl Grey infused into the cake, a lemon Earl Grey soak brushed over it as it cools and a thick lemon glaze on top. You get that subtle tea flavor and fresh lemon in every bite without either one being too overpowering. Definitely one of those cakes that’s even better with a cup of tea. Ingredients: For the Lemon Earl Grey Loaf: 80g (1/3 cup) whole milk 2 Earl Grey tea bags, for steeping 210g (1 3/4 cups) all-purpose flour 1 Earl Grey tea bag (about 2–3g), opened and leaves finely ground 2 tsp baking powder (8g) 1/2 tsp fine salt (3g) 200g (1 cup) caster sugar Zest of 2 small lemons or 1 large lemon 50g (3 1/2 tbsp) unsalted butter 70g (1/3 cup) neutral oil 3 large eggs, at room temperature 130g (1/2 cup + 1 tbsp) full-fat Greek yogurt, at room temperature 25g (1 1/2 tbsp) fresh lemon juice 1 tsp vanilla extract (5g) For the Lemon Earl Grey Soak: 60g water 1 Earl Grey tea bag 45g (about 3 1/2 tbsp) caster sugar 35g (about 2 1/2 tbsp) fresh lemon juice For the Earl Grey Lemon Glaze: 25g (about 1 1/2 tbsp) whole milk 150g (1 1/4 cups) icing sugar, sifted 5–8g (1–1 1/2 tsp) fresh lemon juice Pinch of salt Fresh lemon zest, dried Earl Grey tea leaves and/or dried edible flowers, for garnish (optional) Directions: Make the Earl Grey Milk Infuse the milk. Add the 80g whole milk to a small saucepan and heat over medium-low heat until it is hot and steaming, but not boiling. Remove from the heat, add the 2 Earl Grey tea bags and cover. Let the tea steep in the milk for 15 minutes so it has enough time to pick up the Earl Grey flavor. Remove the tea bags. After 15 minutes, remove the tea bags and gently press them against the side of the saucepan with a spoon to release some of the milk they have absorbed. Avoid squeezing them too aggressively as this can make the tea slightly bitter. Add the butter. While the infused milk is still warm, add the 50g butter and stir until completely melted. If the milk has cooled too much to melt the butter, place the saucepan back over very low heat for a few seconds, stirring constantly. Set aside to cool slightly while you make the batter. Make the Lemon Earl Grey Loaf Preheat your oven to 175°C and grease and line a loaf tin with parchment paper. Leave a little parchment hanging over the sides so you can easily lift the loaf out later. Combine the dry ingredients. Open 1 Earl Grey tea bag and finely grind the tea leaves. In a medium bowl, whisk together the flour, ground Earl Grey tea leaves, baking powder and 1/2 tsp (3g) fine salt. Set aside. Rub the lemon zest into the sugar. Add the caster sugar and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar for about 1 minute. The sugar should start to feel slightly damp and smell really lemony. This helps release the oils from the zest and gives the loaf a stronger lemon flavor. Add the oil and eggs. Whisk the neutral oil into the lemon sugar. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and combined. Add the remaining wet ingredients. Add the Greek yogurt, 25g fresh lemon juice and vanilla extract. Whisk until smooth and no large streaks of yogurt remain. Add the dry ingredients. Add the flour mixture and gently fold with a spatula until almost combined. Stop while you can still see a few small streaks of flour since you still need to add the Earl Grey milk. Add the Earl Grey milk and butter. Pour in the Earl Grey infused milk and melted butter mixture. Gently fold until the batter is smooth and no streaks of flour or liquid remain. Scrape along the bottom and sides of the bowl to make sure everything is evenly incorporated. Avoid overmixing. Fill the loaf tin. Pour the batter into the prepared loaf tin and smooth out the top. Gently tap the tin against the counter once or twice to settle the batter and remove any large air pockets. Bake on the middle rack at 175°C for 45–55 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at around 45 minutes. If you see wet batter on the skewer, continue baking and check again after about 5 minutes. Make the Lemon Earl Grey Soak Prepare the soak while the loaf bakes. Heat the 60g water in a small saucepan until hot, then remove from the heat and add 1 Earl Grey tea bag. Let it steep, then remove the tea bag. Finish the soak. Add the 45g caster sugar to the Earl Grey tea and stir until completely dissolved. Stir in the 35g fresh lemon juice, then set the soak aside to cool completely while the loaf finishes baking. Soak and Cool the Loaf Start soaking the loaf while it is warm. Once the loaf comes out of the oven, let it sit in the tin for a few minutes. Brush some of the cooled Earl Grey lemon soak generously over the warm loaf using a pastry brush. Give it a few minutes to absorb before adding more. Continue adding the soak. Brush another layer over the loaf approximately every 10 minutes as it cools, allowing each addition to absorb before adding the next. Continue until you have used all of the soak. Adding it gradually helps the loaf absorb the liquid without making the top overly wet or soggy. Cool completely. Leave the loaf to cool completely before glazing. If the loaf is still warm, the glaze will melt and run off instead of setting into a thick layer on top. Make the Lemon Glaze Make the glaze. Add the sifted icing sugar, 25g whole milk, 5g fresh lemon juice and a pinch of salt to a bowl. Whisk until completely smooth. Adjust the consistency. The glaze should be thick but still pourable. If it is too thick, add a little more lemon juice at a time, up to 8g total. Add it gradually since even a small amount of extra liquid can quickly make the glaze too thin. Glaze the loaf. Once completely cool, lift the loaf out of the tin using the parchment paper. Pour the glaze over the top and use the back of a spoon or an offset spatula to gently spread it toward the edges, letting some naturally drip down the sides. Garnish the loaf. While the glaze is still wet, sprinkle a little fresh lemon zest, dried Earl Grey tea leaves and/or dried edible flowers over the top, if using. You only need a small amount of the tea leaves since they can be quite strong. Make sure any flowers you use are specifically labelled as edible and food-safe. Let the glaze set before slicing. This gives the icing time to firm up and makes the loaf much easier to cut into clean slices. Slice and enjoy. Bon Appétit!

Welcome to my food blog, Thalia Terro! This blog is my recipe archive. I share all my favorite recipes, tips and stories as I explore endless dishes, cuisines and techniques throughout the culinary world. Yallah , let's get cooking. All Recipes FRESH PICKS Explore the latest recipes and creations. Bavette Steak Sandwich with Cantal & Caramelised Onions This is a very serious sandwich situation. Seared bavette, melted Cantal, caramelised onions, peppery arugula, and plenty of dijonnaise, all piled onto toasted ciabatta. It’s rich, a little messy, and exactly what I want from a steak sandwich. I served mine with bistro-cut fries, a simple vinaigrette-dressed side salad, and extra dijonnaise on the side. (Serves 1 to 2 people) Ingredients For the steak sandwich: 1 ciabatta roll 130g bavette steak 50g Cantal cheese, sliced or g QUICK COOKING Braised Judión Beans 20 minutes is all you need to pull together a bowl of beans that tastes like it simmered for hours. The shallots, garlic, and tomato... QUICK COOKING Korean Style Corn Dogs I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look!... APPITIZERS Discover the most popular recipes, tips, and culinary stories. Straight from my kitchen to yours. Read More INSTAGRAM Follow my Instagram to keep up with all the exclusive food content! Load More

Hey! My name is Thalia Terro. I'm a 18-year old college student that loves cooking! I've been cooking since I was 10 and my passion for this amazing art grew day by day. ABOUT Hi, I’m Thalia. Food, people, places, and everything I pick up along the way. I’m a full-time business student in Paris, a recipe developer and food creator, and I spend as much of my time as possible in the kitchen. I’ve been cooking since I was eight, but food has always been about more than recipes for me. I grew up between Riyadh and Beirut and now move between Paris and Venice, four cities that have shaped the way I eat, cook and think about food. Most of what inspires me comes from people and places. Family recipes passed around the table, dishes made by friends from different parts of the world, something eaten while travelling, a technique picked up in a kitchen, an ingredient found at a market, or a restaurant meal I’m still thinking about months later. But inspiration doesn’t always begin with food. It can come from something I’ve read, a painting, a piece of history, music, a film, a building, a conversation, or simply something I noticed walking down a street. I’m fascinated by the stories behind the things we eat and by the way food intersects with culture, art, history and everyday life. The more I see, read, listen to and learn, the more I find it changing the way I approach the kitchen. I don’t think my cooking belongs to one particular cuisine, and I don’t really want it to. It’s a collection of everything I’ve tasted, seen, read, heard, learned and been curious enough to explore. I take those references back to my own kitchen, play with them, and eventually turn them into something that feels like mine. Alongside my studies, I develop and film my own recipes, and when I get the chance, I cook in restaurants as a commis chef. I love being in a kitchen and learning from the people around me. I go in wanting to become a better cook, but somehow always come away having learned something beyond food too. About people, discipline, working under pressure, and myself. A lot of it finds its way back into my cooking, and some of it stays with me well beyond the kitchen. This blog is where I keep track of it all. The recipes I love, the things I’m learning, the places and people that inspire me, and the ideas I pick up along the way. Welcome to my table.