Chuku’s may be London’s first Nigerian tapas restaurant, but it has always been about more than just food. Sibling duo Ifeyinwa and Emeka Frederick have built an immersive experience: a cultural portal to Lagos in Nigeria via Tottenham in London, England. 

When I design, the first thing I consider is how your senses relate to the object; stimulation has to follow function. Bold Kitchen is a collection of plates and bowls, designed for food storage, preparation and serving.

Koya, which means hut or little house in Japanese, is a fittingly and perfectly sized restaurant space on Frith Street in Soho, which specialises in the best udon noodle dishes; an ‘udon-ya’.

There is something about a humble yet nutritious seasonal veg stock simmering away in this elegant pan that gives me an unexplained feeling that everything is going to be alright that week…

My mum gave me this bean stringer when I first moved to London, years ago. It's a funny little gadget - trims and strings your beans in one swift pull…

“It is a simple, functional and intuitive object which has always lived on the blue tiled windowsill in my parents kitchen. I love how the design catches the pips.”

At Plate Talks, in keeping with our plate designs, we have begun a new series of stories called 'Object Recipes' that are designed to explore and celebrate the object culture in cooking, eating and sharing food.

Tomatoes are something that I associate with mediterranean climates, and so I still can’t believe that we can get such juicy, delicious tomatoes from the Isle of Wight.

British green beans are in season - one of my favourite salad ingredients! They taste best when quickly blanched in salted water and then dropped in an ice bath to stop the cooking process to ensure they still have a bit of a crunch.

The ancho-chiles in this adobo sauce give a deliciously rich and smokey flavour to the cauliflower, which is well balanced with the freshness of the tangy tomatillo salsa and sharp pink pickled onions.

An upside-down blood orange cake for the 7th live collaboration with Still Here Still Life, using seasonal“Tarocco” oranges from Italy.

This bright pink homemade pasta is a colourful recipe to brighten these dark January days. I wanted to use seasonal produce and fell in love with the zingy colour of British beetroots, and the combination of their beautiful earthy flavour with fresh dill, lemon juice and feta on top.