The Kookbook journal
The internet's favourite recipes, properly tested. Credited creators, our own testing notes and the version we'd actually make again.
Raw marinated mutton, part-cooked rice, golden potatoes and a sealed lid you are not allowed to lift. Here's how to make kacchi for twelve, with a timing plan that keeps you calm and food-safety notes that keep everyone well.
By S&T · 18 min read · 9 November 2026
A pan of spiced milky tea and a plate of flaky, diamond-cut nimki: the snack that turns a late night into a proper sit-down. Both recipes, how to deep-fry safely at home, and how to make a batch that lasts the week.
By S&T · 12 min read · 4 November 2026
A date-dark sponge, a pan of toffee sauce and a pub pudding we'd always assumed was too fussy to make at home. Moribyan's video finally got us to try. Here's our take, what went wrong, and the version we'd bake again.
By S&T · 9 min read · 30 October 2026
Golden fried chicken, slowly braised in a sweet, rich gravy of yoghurt, onion, cashew and ghee, with a whisper of keora. The dish every Bangladeshi wedding plate is built around, made for a home kitchen.
By S&T · 12 min read · 25 October 2026
The creamy, chilli-flecked pasta that took over everyone's feed, minus the one ingredient that has never had a place in our kitchen. What the vodka actually does, and how we got the same sauce without it.
By S&T · 10 min read · 21 October 2026
Doubling a recipe isn't just doubling everything. What scales, what doesn't, and the chicken curry S now makes for twenty without the bottom of the pot catching.
By S · 11 min read · 16 October 2026
Slow-cooked beef, deep golden onions and whole spices, lifted by the rind of shatkora, the wild citrus of Sylhet. Where to find it in the UK, how to tame its bitterness, and what to do if you can't get any.
By S&T · 11 min read · 12 October 2026
Hot pan, chunky peppers, charred onion, green chillies and a sauce that clings. The trick isn't a secret ingredient. It's doing things in the right order so the rice, the chicken and the sauce all land at once.
By S · 10 min read · 7 October 2026
Roast potatoes, cheese toasties, last night's leftovers and a whole chicken. We gave the internet's favourite gadget a month of proper jobs in a small London kitchen. Some hacks stayed. One nearly set off the smoke alarm.
By S&T · 11 min read · 2 October 2026
Tuna, sweetcorn and a spoonful of peri-peri mayo, piled onto proper sourdough with a crunch of spring onion and a squeeze of lemon. Ten minutes, one bowl, and lunch stops being sad.
By S · 8 min read · 25 September 2026
One round steel tin, seven little bowls, and most of the Bangladeshi weeknight repertoire within reach. Which spices go in first, what each one actually does, how to keep them fresh, where to buy them in the UK, and two quick ways to use every one.
By S&T · 14 min read · 18 September 2026
Tins, a bag of rice, half an onion and some optimism. The five dinners T makes when the fridge has given up and nobody wants to go back out in the rain.
By T · 10 min read · 11 September 2026
A block of feta, a tray of tomatoes, one stir and dinner is done. Or so the internet says. We cooked it three times, argued about it twice and ended up with a version we actually make on Tuesdays.
By S&T · 8 min read · 4 September 2026
Green chilli, red onion, coriander and a properly golden crust. A Desi Twist on the most reliable snack in the UK, and the one thing we both agree on at eleven at night.
By S&T · 6 min read · 28 August 2026
Married, British Bangladeshi, and usually arguing about the correct amount of chilli. Here's who we are, why we built Kookbook, and what you can expect from this kitchen.
By S&T · 5 min read · 21 August 2026
Tech entrepreneur & recipe tinkerer
One half of Kookbook. Tech entrepreneur, obsessive recipe tinkerer and the person most likely to turn a simple dinner into an experiment involving three pans.
Human rights lawyer & home cook
The other half of Kookbook. Human rights lawyer, enthusiastic home cook and the person who asks whether a viral recipe's big promises actually hold up.
The couple behind Kookbook
Married, British Bangladeshi, and usually arguing about the correct amount of chilli. We test the recipes the internet won't stop talking about, work out what actually tastes good, and share the version we'd make again.
New S&T reviews, Jan's cleverest swaps and the occasional argument about chilli. No spam, ever.