BEN LIPPETT

Ex-Restaurant Cook & Best-Selling Author
Read my book: How I Cook
Substack Bestseller ️
@pears.for.lunch @drstingshothoney

[BEN LIPPETT @caraIBsaunderMA]

wata🦵
https://t.co/iTkWPk6bMS

[BEN LIPPETT @caraIBsaunderMA]

ハイキュー原画展絶対行きたい🎨
https://t.co/5dS607WKFp

[BEN LIPPETT @caraIBsaunderMA]

手取り少��すぎて将来不安しかない😭
https://t.co/UsEAPuKATP

[BEN LIPPETT @caraIBsaunderMA]

EMULSIONS 101 ✅🥚🍋

Welcome back to 101, this time we’re diving into basic emulsions. Across the next five episodes we’re going to learn to make classic mayo, French mustard dressing, basil emulsion, an incredible roast chicken Caesar emulsion and a w...

[BEN LIPPETT @caraIBsaunderMA]

BUFFALO CHICKEN LEG 🐓🦬🇺🇸

Part two of this weeks chicken macro special - a very delicious way to eat something that tastes just like wings but is packed with protein. All three recipes (rice bowl, stock and this) are coming out tomorrow on Substack 🚀

[BEN LIPPETT @caraIBsaunderMA]

Breakfast time
Plating up some dishes from the long form edits. Please have a watch. Lots more coming up.

[BEN LIPPETT @caraIBsaunderMA]

PRESSURE COOKED CHICKEN STOCK 🐓🍗🍜

As part of this week’s chicken-coded newsletter, I’ll be including this super easy, universal chicken stock I’ve been making. 3 hours without a pressure cooker, just 60 minutes with one. I love it, just salt, chicke...

[BEN LIPPETT @caraIBsaunderMA]

CHICKEN RICE BOWL 🍚🐓🥑

Very route one, very tasty.

FULL RECIPE
- 200g Sushi Rice
- 2 Chicken Breasts
- 250g Purple Sprouting Broccoli
- 4 Tbsp Tahini
- 1 Tbsp Dark Soy
- 1 Tbsp Rice Vinegar
- 1 Tbsp Chilli Oil
- 1 Avocado
- 1/4 Cucumber
- 20g Corian...

[BEN LIPPETT @caraIBsaunderMA]

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called m...

[BEN LIPPETT @caraIBsaunderMA]

PORK RIBS WITH SHERRY VINEGAR CARAMEL 🐷🇪🇸🍷

Here’s a very delicious “swavoury”” recipe I developed for the Food Magazine.

The feature is all about language in food and they asked me, and a handful of other food writers and cooks, to develop a recip...

[BEN LIPPETT @caraIBsaunderMA]

A blissed out seven days in New York City packed with good food and old friends. You can read my city guide on the substack now. 🍎🗽

Our base was The Hoxton, Williamsburg booked through my Dis-loyalty membership - it’s a pretty perfect spot and you c...

[BEN LIPPETT @caraIBsaunderMA]

AD STUFFED LAMB LEG WITH PINE NUTS, HARISSA & GREEN OLIVES 🐑🫒🌶️

Follow me as I make a stuffed and roasted leg of lamb with harissa, pine nuts, raisins, green olives, mint and couscous. A very delicious, spiced, Levantine twist on a centerpiece lamb...

[BEN LIPPETT @caraIBsaunderMA]

PASTRAMI STEAK RICE BOWL 🥩🍚🍴

You know the drill. Recipe out on Friday on my substack, link in bio.

[BEN LIPPETT @caraIBsaunderMA]

THE FIRST SANDWICH 🥪 AD

I’ve been challenged by to create a sandwich inspired by legend behind the first sandwich. It’s got charcoal roasted, spiced beef sirloin, plum pudding, Sussex charmer cheese, watercress & beer pickled onions and Hellmann’s ...

[BEN LIPPETT @caraIBsaunderMA]

🏄‍♂️

[BEN LIPPETT @caraIBsaunderMA]

CRISPY LAMB CHOPS & RAISIN GREMOLATA 🐑🫑🌶️

The full recipe plus tips and techniques are out on the newsletter this week.

[BEN LIPPETT @caraIBsaunderMA]

SAUSAGE & GREENS RICOTTA CAVATELLI 🇮🇹🥬🐖

Full recipe out on Friday on my newsletter.

[BEN LIPPETT @caraIBsaunderMA]

EP.5 TARTAR HOLLANDAISE 🐟🥚🧈

That’s a wrap on emulsions 101, you can find the full recipe for thin one in my book. It’s currently on sale, link in bio.

[BEN LIPPETT @caraIBsaunderMA]

WELCOME TO LOWELL’S 👞🍷🫒

For one day only, Dr. Martens turned their Soho store on Brewer St into a wine bar - to celebrate their tasty silhouette, the Lowell. We had wine from Ancestral, food from Irie and clothes from Jerks™️. Class day, class shoe....

[BEN LIPPETT @caraIBsaunderMA]

RHUBARB & “PANNA CUSTARD”

A bulletproof combination, iconic, delicious and at its best right now. A lovely hybrid between a set custard and a panna cotta, with the perfect, rich, spoonable texture. Come to the newsletter for the full recipe, the tip...