Win: a signed copy of The Modern Preserver by Kylee Newton
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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I have recently discovered chocolate with chilli and it is now my favourite flavour combination… after salted caramel!
Chilli and citrus – yum.
French green beans, lightly steamed so there’s lots of snap, garlic that’s been crushed with some sea salt to intensify the flavour, and a couple of home grown tomatoes that have been dipped in boiling water to get the skins off. Then mix the lot, it’s so simple but such a flavour explosion.
Raspberry, elderflower and lime is a heavenly combination – jam, cocktail, tea, cake – the possibilities are endless.
It has to be garlic & lemon. A simple roast chicken with garlic, lemon, & thyme is delicious!
My favourite flavour combination has to be: White chocolate and caviar.
A few years back I was listening to a lecture on ‘taste’ by the researchers helping Heston at the Fat Duck. They asked the audience if white chocolate and caviar would go together and it was an unanimous no! And yet, they made us try it and it was astonishing! It works and it was delicious! They went on explaining that the combination works because both ingredients share similar aromatic compounds, and it is now one of Heston’s signature dish. From that day it struck me that incredible food combinations can lie in putting unexpected ingredients together.
Apple slices with peanut butter 🙂
Ginger, lemon and Chili – my long time favoured
My favourite combination is chewy meringue, clotted cream and fresh strawberries picked from the garden . In moderation of course
Maple syrup and coffee is my new favourite flavour combination! It’s also really tasty in tea. I find coffee too bitter by itself and I was looking for a natural sweetener to add. It just so happened that I had maple syrup leftover from pancake day and it worked a treat. I’ve even converted my friends – it’s super good!
Bacon and banana in toasted of pancakes!
Rhubarb and angelica is a beautiful mixture in a jam.
Grapefruit and Rosemary. It was an accidental discovery and is an exquisite flavour combination.
My favorite combination of flavour for jam is strawberry & rhubarb for its nostalgic qualities. Brings me back to my childhood eating strawberry & rhubarb pie in the summer months.
Lemon and Ginger – spicy and refreshing
Beetroot and orange!
I really like chestnuts and forest berries like blackberries. Works great in cheesecakes; make a paste for the chestnut and mix it with the cheese filling.
Pink grapefruit and bitter chocolate- fresh and rich as well as acidic balancing creamy.
Walnuts and acacia honey, they go together beautifully! Back when I was a student without a kitchen, breakfast often consisted of oats soaked overnight in water, some plain yoghurt, and this lovely pairing. Best way to start to the day 🙂
Peanut butter and jam on toast! Am oldie but a goodie! 🙂
Rosemary infused caramel is a total winner in my opinion! 🙂
Creamy mushrooms and tarragon. Yum.
Creamy mushrooms and tarragon on toast. Yum!
tart lemon and darkest chocolate OR bacon salt on chocolate
(Corriander leaves + garlic) are a match made in .. well.. all the amazing kitchens! 😉
So simple & adds a great taste to versatile endless dishes..
I also have this weird tendency to think that everything tastes better with lemons (juice and/or peel).. so I just add a little lemon to so many things..
A fresh buttery Parisian croissant with earl grey tea. Preferably dipped into.
Whiskey and orange, especially in marmelade.
Pear and ginger. The addition of dark chocolate adds another level!
Wild strawberrys in their juice with burrata, heaven of creaminess and fruit
I love rhubarb and Ginger, Delicious combination
Sweet/tart gooseberry with hot ghost chillis great as a jam or made into ketchup
Tommette Vendéenne (an artisanal, mixed goat and cow’s milk cheese from the Pay de la Loire) with dried dates and a cheeky dusting of lavender and thyme…delightful
Plums and beef. My grandma used to make it when I was a kid and I adore it to this day.
Picking only one is so hard! But I love berries with balsamic vinegar, as it can used with sweet dishes (strawberries, balsamic and mint served with meringues and cream – yum!), or as a delicious salad vinaigrette.
Lots of bread and butter.