Albondigas by Nud Dudhia of Breddos Tacos

This is a classic Mexican meatball dish that lends itself to so many applications – from rice bowls to sandwiches, breakfasts to burritos, tacos to pasta and much more. I make this for my family very regularly and always get the kids involved in the assembly process and cooking. There’s rarely any leftovers!

Chef Nud Dudhia,

Serves 4


For the...


"This was one of the popular dishes we did during our latest pop up. It is inspired by a Korean dish called Rabokki.

Rabokki is a popular street food dish commonly sold in snack bars in Korea. The most popular version includes fish cakes, boiled eggs, instant noodles and rice cakes (Duk Boki)

You can replace the fish with any...

Roasted purple cauliflower - Merlin Labron-Johnson

This is a beautifully simple dish that shines a light on the humble cauliflower.

Merlin Labron-Johnson,


  • 1 large purple cauliflower
  • 75ml vegetable oil
  • 250 ml vegetable stock
  • 3 cloves of garlic
  • 50ml sour cream
  • Dried cherry powder
  • 1 tsp red wine vinegar
  • Handful lemon thyme
  • 50g butter


    Remove the outer leaves from the cauliflower and...

    Mussels with chorizo, garlic, dill and butter

    "Mussels are a classic and a crowd pleaser. Although I love the original French recipe, I think chorizo and dill add an interesting layer to an otherwise familiar flavour profile. This is a perfect dish to make on a lazy weekend lunch, served in the sun and al fresco" Nuno Mendes.

    Preparation Time: 15 minutes

    Cooking Time: 10 minutes


    Prawns with garlic, red chilli, coriander and lemon

    "This is my take on a classic Portuguese dish. I find myself on a mission to get people to save the part of the prawn that stores the most flavour (the head), which is often discarded during preparation. This incredibly tasty and versatile ingredient can be used as described below, or, for diners who might be a bit more squeamish,...

    Barbecued Pork Belly with Filfelchuma and Pineapple Salsa - Josh Katz

    London based chef Josh Katz is a protégé of Yotam Ottolenghi and specialises in Middle Eastern and North Africa flavours and cooking techniques. 

    Here he guides us through his Barbecued Pork Belly recipe using the Crane C6 griddle pan.



    • 500ml just-boiled water, plus 8 litres water
    • 600g table salt
    • 400g caster sugar



    S-Range is a new collection of refined, induction-specialised performance pots and pans designed for Crane by London based industrial designer Felix de Pass. 

    Made using progressive 3.0mm steel/aluminium/steel compound technology. An aluminium core is sandwiched between layers of premium quality 18/10 stainless steel, including magnetic steel, that makes the pans suitable for use on induction hobs (and all other...

    Apple Sorbet

    "As apples come into season, this is a wonderful way to use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet, so use the most recently harvested ones you can find. If you don’t have an ice cream machine you can make this into a delicious granita instead. Just follow the notes at the...

    DANISH APPLE DESSERT - Nadine Levy Redzepi

    "In Denmark this is called a cake, but it’s really more like a trifle, with layers of whipped cream and crushed cookies on a base of caramelised apple purée. Whatever you call it, it’s light and delicious and easy to make. You can also double the recipe and make it in a large bowl, trifle-style, but don’t assemble it until just before serving,...

    Middle Eastern Beef with Lentils - Nadine Levy Redzepi

    "My family doesn’t eat meat every day, and when we do we don’t necessarily have enormous portions, so small bites of beef need to have a ton of great flavour. Marinating builds in more flavour notes, especially in meat that doesn’t cook very long. I often put meat to marinate in the fridge before I leave the house in the morning; when we are...