How I Cook · Jul 3, 2026

UDON WITH GINGER PRAWN BISQUE

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proper, technique-driven midweek cooking - cook, eat, learn!

Hey folks,

Welcome back to How I Cook.

This week, we’re tackling a really lovely bit of technique driven cooking, a speedy take on a bisque. Believe it or not, you could probably make this pretty comfortbaly on a wednesday night. Bisque, on a wednesday night. That’s really what my debut book is all about, taking seemingly complex techniques, dishes and …

Read on benlippett.substack.com ↗

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