Ed Smith

Ed Smith · Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

In this simple recipe, Ed Smith guides you to the ultimate fried egg breakfast sandwich, complete with both red and brown sauce

Ed Smith · Peckish

A quick and easy one pot recipe by Ed Smith featuring crispy spiced chicken thighs and rice with fresh pico de gallo salsa.

Ed Smith · Peckish

This easy recipe by Ed Smith features chicken wings coated in a fish sauce caramel and roasted until golden and crispy.

Ed Smith · Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

With perfectly jammy eggs, spicy 'nduja, sweet honey and toasted sourdough, this recipe from Ed Smith is an irresistible quick meal.

Ed Smith · Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

Inspired by a Korean kimchi jiggae (stew), this one-pan egg recipe packs a delicious punch. Serve with rice or bread and enjoy at any time of day.

Ed Smith · Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

I’m a fan of scooping up relatively dry but still succulent, gently spiced minced (ground) meat with pliable, puffy or flaky bread. Even more so if eggs are involved. When craving this sort of thing, makhlama lahm (sometimes called ‘Iraqi eggs’) hits the spot every time.

Ed Smith · Peckish

Try Ed Smith's easy recipe for spatchcocked chicken, served with a creamy tarragon sauce and greens to make a tasty dinner.

Ed Smith · Crave

Cross-fertilization of cuisines might not be to everyone’s taste, but this tangle of classic Italian chilli, lemon and garlic spaghetti with pangrattato, power-splurged by Southeast Asian Sriracha, does work well. Indeed the addition of a pre-made, moreish hot sauce is an incredibly efficient way of layering pasta and breadcrumbs, not just with heat, but a sweet, garlicky, sticky tang that neither fresh nor dried chillies can add on their own. It’s an excellent way to quickly quench a heat craving. As a relatively important aside: your Sriracha could be hotter than mine (I use Flying Goose or Tabasco versions), and indeed our tolerance to chilli may well differ too. So give these quantities a go, but maybe make a note as to whether you need more or less fire the next time.