The Bureau of Taste

Nicola Lando - Sous Chef Founder

  • What is panettone, the best panettone to buy for Christmas a buyers guide

    How To Find The Best Panettone In 2020

    Buyer's Guides Italy
    September 7th, 2020
  • Truffle Mushroom Pizza

    Truffle Mushroom Pizza

    Recipes Italy

    • Easy

  • ’Nduja Pizza

    ’Nduja Pizza

    Recipes Italy

    • Easy

  • Friarielli Broccoli Pizza

    Friarielli Broccoli Pizza

    Recipes Italy

    • Easy

  • Margherita Pizza

    Margherita Pizza

    Recipes Italy

    • Easy

  • Frying Pan Pizza Recipe

    Frying Pan Pizza Recipe

    Recipes Italy Main Course

    • Easy

  • Orecchiette with Friarielli Broccoli, Garlic and Chilli

    Orecchiette with Friarielli Broccoli, Garlic and Chilli

    Recipes Italy

    • Easy

  • The Ultimate Pomodoro Sauce For Pasta

    The Ultimate Pomodoro Sauce For Pasta

    Recipes Italy

    • Easy

  • Pistachio ice cream gelato recipe, with chopped pistachios using ice cream stabiliser to make it ultra smooth

    Pistachio Ice Cream Recipe

    Recipes Italy

    • 4-6 hours

    • Intermediate

  • Strawberry & Pistachio Nougat Recipe

    Strawberry & Pistachio Nougat Recipe

    Recipes Vegetarian

    • 40 minutes plus cooling

    • Intermediate

  • Haggis Recipe 2021 – For Burns Night

    Haggis Recipe 2021 – For Burns Night

    Recipes Main Course

    • 5-6 hours

    • Difficult

  • Mushroom Risotto With Truffle Oil Recipe

    Mushroom Risotto With Truffle Oil Recipe

    Recipes Italy

    • 1 hour 20

    • Intermediate

  • How To Cook With Matcha: 4 Great Recipe Ideas

    How To Cook With Matcha: 4 Great Recipe Ideas

    Buyer's Guides Recipes
    • Ramen Egg (Nitamago) Recipe

      Ramen Egg (Nitamago) Recipe

      Recipes Japan

      • 4 hours

      • Easy

    • Easy Tonkotsu Ramen Recipe

      Easy Tonkotsu Ramen Recipe

      Recipes Japan

      • 10 hours

      • Easy

    • Yuzu Sorbet Recipe

      Yuzu Sorbet Recipe

      Recipes Japan

      • 1 hour 35 with added setting time

      • Intermediate

    Nicola Lando - Sous Chef Founder

    After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.