The Bureau of Taste

Nicola Lando - Sous Chef Founder

  • ’Nduja Pizza

    ’Nduja Pizza

    • Easy

  • Friarielli Broccoli Pizza

    Friarielli Broccoli Pizza

    • Easy

  • Margherita Pizza

    Margherita Pizza

    • Easy

  • Frying Pan Pizza Recipe

    Frying Pan Pizza Recipe

    • Easy

  • Orecchiette with Friarielli Broccoli, Garlic and Chilli

    Orecchiette with Friarielli Broccoli, Garlic and Chilli

    • Easy

  • The Ultimate Pomodoro Sauce For Pasta

    The Ultimate Pomodoro Sauce For Pasta

    • Easy

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

    Pistachio Ice Cream Recipe

    • 4-6 hours

    • Intermediate

  • Strawberry & Pistachio Nougat Recipe

    Strawberry & Pistachio Nougat Recipe

    • 40 minutes plus cooling

    • Intermediate

  • Haggis Recipe 2021 – For Burns Night

    Haggis Recipe 2021 – For Burns Night

    • 5-6 hours

    • Difficult

  • Mushroom Risotto With Truffle Oil Recipe

    Mushroom Risotto With Truffle Oil Recipe

    • 1 hour 20

    • Intermediate

  • How To Cook With Matcha: 4 Great Recipe Ideas

    How To Cook With Matcha: 4 Great Recipe Ideas

    • Ramen Egg (Nitamago) Recipe

      Ramen Egg (Nitamago) Recipe

      • 4 hours

      • Easy

    • Easy Tonkotsu Ramen Recipe

      Easy Tonkotsu Ramen Recipe

      • 10 hours

      • Easy

    • Yuzu Sorbet Recipe

      Yuzu Sorbet Recipe

      • 1 hour 35 with added setting time

      • Intermediate

    • Eggs Benedict With 'Nduja Hollandaise Recipe

      Eggs Benedict With 'Nduja Hollandaise Recipe

      • 25 minutes

      • Easy

    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.