Our After Service series challenges chefs to cook their favourite snacks they like to eat after a busy restaurant service. In this episode, Rahel Stephanie cooks her beloved curry noodles. 

These slow-roasted red onions are beautifully tender and sweet, complemented by a creamy, pumpkin-infused whipped goat's cheese. Topped with toasted nuts, it’s an elegant and hearty dish, perfect as a vegetarian starter for the festive season. Serve with sourdough toast for dipping.

This mild and peanut-y chilli crisp has a touch of sweetness from the brown sugar and some smokiness from the chipotle and paprika. It's a really versatile condiment that works as well swirled on top of leek and potato soup as it does mixed into a dumpling dipping sauce.

Salsa macha is a smoky, spicy crunchy Mexican condiment made by infusing aromatic chillies in vegetable oil, along with plenty of crunchy garlic, nuts and seeds. It’s a great spicy topping for tacos, tostadas or any soups and stews you think could use a little spice.

This Lebanese inspired creamy garlic toum is best served with fresh, warm bread to mop up all the goodness. Topped with crispy shallots, sun-dried tomatoes and Kalamata olives, then drizzled with honey for a touch of sweetness, this dip is sure to have you coming back for more.

This simple but impressive recipe uses hot honey to cure egg yolks, which are served perfectly jammy and spread over toasted sourdough with chive cottage cheese. The honey is simmered with chillies, smoked paprika and a pinch of salt before being left to cool and infuse. 

Our After Service series challenges chefs to cook their favourite snacks they like to eat after a busy restaurant service. In this episode, Sameer Taneja makes his favourite masala scrambled eggs. 

These crispy croquettes are made from aligot mixed with breadcrumbs and herbs, then fried until golden brown. We’ve served them with a tangy herb dipping sauce.

An upbringing in the kitchen of his family's restaurant in Malaysia inspired Sugen Gopal to bring those flavours to the UK. Today, he celebrates the humble Malaysian-Indian roti canai at his Roti King restaurants, and Malaysian-Tamil cooking at his restaurant Gopal's Corner.

Roughly chopped Kalamata olives bring texture and a briny flavour to this simple but delicious dipping oil. Herbal from rosemary and slightly spicy with chilli flakes, it's the perfect way to serve a hungry crowd. Just add fresh bread!