The Michael Collection
Dahi Baingan (Aubergine in Spicy Yoghurt)
A Pakistani dish of pan-fried aubergine simmered in a tangy, spiced yoghurt sauce. Smoky, bittersweet, and tangy. Serve with roti, naan, or basmati rice.
The Michael Collection
Fish-Fragrant Eggplant — Vegetarian (鱼香茄子)
A vegetarian adaptation of the Sichuan classic. Blistered eggplant and finely diced mushrooms in a spicy, tangy, sweet doubanjiang sauce.
The Michael Collection
Green Lentil Dal Makhani
A rich, creamy one-pot lentil curry in the style of dal makhani. Green lentils and kidney beans simmered with fresh tomatoes, finished with butter and cream.
The Michael Collection
Indian Curried Green Lentils Dal
A simple, spiced green lentil dal with cumin, garam masala, and fresh chilli. Flavourful, nutritious, and ideal for batch cooking.
The Michael Collection
Mulled Wine
Classic spiced mulled wine with orange, cinnamon, and star anise. Ready in 25 minutes on the stovetop, and easily customized to taste.
The Michael Collection
Mushroom Risotto
Rich and creamy mushroom risotto with white wine, fresh thyme, and pecorino. An elegant vegetarian main made in under an hour.
The Michael Collection
Polish Buckwheat & Mushroom Cabbage Rolls (Gołąbki)
Traditional Polish cabbage rolls stuffed with buckwheat and sautéed mushrooms, baked until tender. Serve with tomato or mushroom sauce.
The Michael Collection
Polish Sauerkraut and Mushroom Pies (Paszteciki)
Traditional Polish stuffed dough pies with a savoury sauerkraut and mushroom filling. Rolled into logs, sliced, and baked golden.
The Michael Collection
Smoky Two-Bean Stew
A deeply flavoured smoky bean stew built on multiple paprikas, caramelised tomato paste, white wine, and finished with miso. Pantry ingredients, restaurant-quality depth.
The Michael Collection
Vegetarian Swedish Meatballs
Wild rice and mushroom meatballs baked until firm, served in a creamy sour cream gravy. A satisfying vegetarian take on the Swedish classic.
The Michael Collection
Velvet-Gold Broccoli & Brown Rice Casserole
A hearty vegetarian casserole of brown rice and broccoli in a silky American-and-cheddar cheese sauce. Scaled for a 9×13 inch baking dish.
The Michael Collection
Wild Mushroom and Parsnip Ragout with Cheesy Polenta
A rich, savoury mushroom and parsnip ragout over creamy parmesan polenta, finished with toasted hazelnuts.
My Recipes
Ratatouille
A slow-simmered Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, each vegetable browned separately for maximum depth and flavor.
My Recipes
Mexican Chocolate Pudding
A deeply spiced chocolate pudding made with oat milk steeped with guajillo chiles, cinnamon, and vanilla, finished with bittersweet chocolate and cognac.
The Michael Collection
Brotgewürz (Bread Spice)
The classic German four-seed spice blend that gives rye breads and hearty rolls their distinctive savory depth — better made fresh than bought pre-mixed.
The Michael Collection
Malfatti (Italian Spinach Ricotta Dumplings)
Rustic Italian spinach and ricotta dumplings, boiled then baked in a rich Napoli sauce until lightly golden.
The Michael Collection
Masoor Dal Tadka
Silky red lentil dal with a spiced onion-tomato masala, finished with a crispy fried garlic and mustard seed tadka poured tableside.
The Michael Collection
Peanut Butter Udon Noodles
Chewy udon noodles tossed in a punchy peanut-chili sauce with garlic, sesame, and soy — finished with crushed toasted peanuts and sesame seeds.