At Home With Jeremy Chan | MATCHESFASHION

For the next instalment of our At Home With video series - where our friends, partners and designers share activities, tips and tricks that you can try at home - we are joined by the chef behind London dining hotspot Ikoyi, Jeremy Chan. Watch as he demonstrates how to cook a simple coconut rice dish served with spicy cucumber salad. We’d love to know what you’re cooking at home, too – let us know by tagging @MATCHESFASHION or @MATCHES_MAN and #CheckingIn on Instagram or comment your answers below.

For the rice:
350g sushi rice
20g extra virgin olive oil
400g coconut milk
30g honey
5g salt

Bring the coconut milk with the honey and salt to a boil. Toast the rice in a separate pan with the oil until it is cracking lightly. Pour into the coconut milk. Make sure the liquid is boiling well and then turn to very low heat and cover with a lid. Cook for 15 minutes undisturbed and then turn off the heat. Rest for 5 minutes.

For the cucumber salad:
1 x large cucumber
1 tsp crushed garlic
1 tsp yuzu kosho (can be bought from any Japanese supermarket)
1 tsp white miso
1 tbsp sesame seeds
2 tbsp soy sauce
1 tbsp sesame oil
1tbsp black rice vinegar
Salt (to taste)

Slice the cucumber into clean wedges. They don’t have to be the same shape. Mix all the other ingredients well. Toss the cucumber in the sauce and season well with salt.

[valentinacardile]

Ma a me non interessa sto cetriolo, mi interessa lui! Troppo figo! Che ragazzo unico