Now that there’s a noticeable chill in the air, we’ve all started craving some comfort - from pulling the sleeves of our oversized sweaters down over our hands, to always having a steaming cup of aromatic tea close by and, perhaps most importantly, cooking hearty, soothing meals after long days of work. But time is not always on our side, and that’s where we come in! Whether you’re in need of some culinary therapy or simply after a bit of autumnal inspiration, our quick, easy & comforting 3-step recipes are guaranteed to come in handy!

1. Start by preheating your oven (set it to grill) and grease a large baking dish (around 2L). In a bowl, mix ¼ cup each of panko breadcrumbs, parmesan, and walnuts with 20g of melted butter. Cook 300g of Fusilli in generously salted water and save ⅔ cup (160ml) of cooking water for the sauce.
2. In the same pan, combine cooked pasta, cooking water, another ¼ cup of parmesan, 2 cups of cheddar, and - here’s the convenient twist - a pack of Knorr broccoli cauliflower soup! Instead of building all the flavors from scratch, you get to add it all in one easy step! Season to taste with some black pepper, and stir everything together till combined.
3. Transfer the contents of the pan to the baking dish, top with the breadcrumb mix, bake it for 5-7 minutes until the top becomes invitingly golden-brown, and enjoy!

1. Preheat the oven to 180C & heat 1 tbsp of olive oil in a casserole dish over medium-high. Add 2 crushed garlic cloves and 1 small leek, thinly sliced. Cook for 5 minutes.
2. Add 1 ½ cups of risotto rice (preferably Carnaroli), truffle salt to taste, 3 cups of chicken stock, ⅓ cup of thinly sliced sun-dried tomatoes, stir together, and leave to boil. Once done, cover with tinfoil, transfer to oven, and bake for 10 minutes.
3. After 10 minutes, remove the foil, top the mix with 250 grams of cherry tomatoes, bake for 5 more minutes (or until the liquid is absorbed), remove from the oven, and stir in 425g of tuna in olive oil. Season with black pepper to taste and serve with mixed greens!

1. Start by cooking 100 grams of chicken thigh meat in 800ml of boiling water for 10 minutes. Add 4 tsp each of concentrated dashi stock and mirin, 2 tsp of soy sauce, 1 tsp of sake, and stir together.
2. Add 2 cubes of S&B Golden Curry, mix, bring to boil, and in the meantime, cook 180g of organic ramen, cooling it in the ice water once done.
3. Serve the broth with cooked noodles, garnish with some chopped spring onions & enjoy!

1. Start by cooking 1 pound of Taiwanese knife-cut noodles in water. In the meantime, in a small bowl combine ½ cup of chicken broth, 1 tbsp of dark soy sauce, 2 tsp of light soy sauce, ½ tsp of Doenjang paste, 1 tsp of balsamic vinegar, ½ tsp of Chinese five spice powder, 1 tbsp of brown sugar, mix till smooth, and set aside.
2. Heat 2 tsp of cooking oil in a wok (preferably) or a regular pan over medium heat. Add ½ chopped onion, 2 cloves of minced garlic, and cook for a minute. Add 1 pound of ground pork, chicken, beef or turkey. Cook for 2 minutes. Add 8 ounces of drained and diced bamboo shoots, and 4 ounces of diced shiitake mushrooms. Mix it all together.
3. Add in the broth. Bring to a simmer and cook for 2 more minutes. Serve over the noodles and garnish with some chopped green onions, a drizzle of sweet chili sauce, and enjoy!

1. Heat 1 tbsp of olive oil in a pan, add 1 chopped onion, and cook until soft, before adding 3 cloves of crushed garlic, 2 finely chopped red chilies, and cooking for another minute.
2. Add 600 g of chopped tomatoes and 200g of Borgo de Medici Amatriciana pasta sauce for convenient flavors. Season to taste & leave to simmer for 15 minutes before adding ½ cup of pitted black olives.
3. Cook 400g of spaghetti and combine with the tomato sauce once done. Serve with shaved parmesan and some crunchy Italian bread!

1. Add 140g of chopped high-quality 51% chocolate to a bowl. In a small pan, bring 90ml of coconut cream to simmer, remove from the heat and pour over the chocolate. Whisk together till a smooth ganache is formed.
2. Add 400g of vanilla chestnut spread, mix till smooth, cover tightly with plastic wrap, and refrigerate for at least 4 hours.
3. Finely chop 100g of 77% premium dark chocolate, spread it on a plate, remove the truffle mix from the fridge, form it into small balls and roll each one around in chopped chocolate till fully coated. Refrigerate until firm and enjoy!