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Recipe Description:

Whether it originated as the traditional meal during an ancestral memorial ceremony, a way of using up leftovers before the new year, or a portable farmer’s lunch, bibimbap has surely been around for centuries. Even before the Korean language had an alphabet, Korean tables were graced with this hearty, nutritious one-bowl meal of rice, vegetables, gochujang and other side dishes. Don’t focus too hard on the precise layout of the various ingredients: as soon as a bibimbap reaches the table, its lucky recipient is expected to gleefully swirl the ingredients together, ensuring an explosive symphony of flavour with every mouthful.

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 45 mins For 4 - 50 mins

Recipe Description:

When you look at tomato ketchup, maybe you see the slather-on-everything sauce of your childhood. When chefs at Hong Kong’s cha chaan teng (greasy spoon cafés) looked at ketchup, they saw a miracle fountain of sticky-sweet umami flavour. During the colonial era, when many Hong Kongers couldn’t afford the local restaurants, it was cha chaan teng that came to the rescue with ‘soy sauce western food’, a cheeky cuisine that’s all about creating huge, slap-in-the-face flavour within limited means. Now, no longer constrained by lack of resources, dishes like this tomato pork are free to be as tasty as possible.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

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  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Despite being a food-loving island, known for its tropical climate and spices, Sri Lanka doesn’t have much of a restaurant culture. Locals typically eat at home, though their food is far from homely. It’s not uncommon to see a dozen dishes on the table, accompanied with plenty of rice, roti and hoppers (rice-based pancakes and noodles). We can’t bring you that full symphony of a Sri Lankan meal, but you can still hit all the right notes: tender Okra, fluffy potato, a three-layer base of tarka herbs, spices and chilli, all simmered in coconut milk and squeezed with lime for a sauce that is refreshing, riotous and reassuring in equal measure.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

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  For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Salted and dried soybeans have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. In fact, there’s no fixed recipe for ‘black bean sauce’ in China, and using a pre-prepare mixture doesn’t compare to witnessing for yourself how a judicious amount of whole black beans, added to a sauce, can transform other flavours without overpowering them. Case in point, our mild, hearty version of the famous Cantonese-style black bean sauce adds subtlety as well as strength to the robust flavours of our marinated beef.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

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  For 2 - 35 mins For 4 - 40 mins

Recipe Description:

In Korea, seasonal veg and tofu are typically prepared as banchan— small side dishes each celebrating a single ingredient, placed around the table for sharing. Korean meals often involve just rice, soup and a selection of banchan, their salty and sweet flavours balancing the plainness of the rice. This simple dubu jorim (“braised tofu”) is a year-round staple banchan, often prepared in advance and divided up for use over multiple days. Like many banchan, it relies on the deep red colour and distinctive smokiness of gochugaru, deseeded sun-dried chilli flakes— fewer seeds means more flavour for less spice.

• Preparation time

  For 2 - 25 mins For 4 - 35 mins

• Cooking time

  For 2 - 45 mins For 4 - 50 mins

Recipe Description:

While Japan's food culture is largely rooted in traditional and classical technique, ramen is Japanese cuisine's jazz, pop and punk— a 20th century canvas for improvising and innovating, with Chinese-style noodle soup as its original inspiration. In Japan, where duck is rarely farmed but is often found in the wild, duck-based ramen is more of a seasonal treat than a popular staple. Our Tokyo-inspired shoyu (soy sauce-seasoned) ramen mingles meaty duck flavour with dashi, a traditional seaweed and smoked fish broth famously full of unami. Together with springy, chewy noodles, it's a hearty bowlful of simple, joyful luxuries.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

You can find black beans served on rice all over America and the Caribbean, but only one country proudly boasts feijoada (pronounced 'fezsh-wa-duh') as its national dish. This may be a liberal adaptation of the Brazilian classic (it's usually anything but meat-free) but the vegetable topping at the end is inspired by the feijoadas made on Brazil's northeast coast. A good feijoada is not so much a recipe as the instruction manual for a complete feast; all sorts of toppings and salsas become a possibility when a potful of feijoada is in play, providing a colourful counterpoint to the dish's smoky, thick, dark and deliciously bean-enriched broth.

• Preparation time

  For 2 - 45 mins For 4 - 55 mins

• Cooking time

  For 2 - 55 mins For 4 - 60 mins

Recipe Description:

The word okonomi in Japanese means “what you like” and the word yaki means to grill or cook - altogether meaning “what you like, grilled’. You can imagine that with a name like this the possibilities of fillings and toppings are endless. There are two definite styles of this cabbage and flour-based pancake; Osakans mix their toppings into the batter where Hiroshimans grill their pancake first before layering on their toppings. What they both have in common though, is that both douse their creations in the signature okonomiyaki brown sauce. If you ever make it to either place, someone will ask you “which style do you prefer’. This answer can be quite political, and of course, depending on which city you're in, there’s only one right answer!

• Preparation time

  For 2 -  45 mins For 4 -  60 mins

• Cooking time

  For 2 - 45 mins For 4 -  60 mins

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. In recent years, Japanese curry houses have offered endless customisation, with katsu curry on udon becoming a popular and playful twist on the classic dish.

• Preparation time

  For 2 -40 mins For 4 -45 mins

• Cooking time

  For 2 -45 mins For 4 -50 mins

Recipe Description:

Pilaf is a dish so ancient, its origins probably predate the beginning of recorded history. Wherever it was first made, what we do know is that for many people across Asia all the way to the Mediterranean sea, there is no cooking technique more deeply rooted than the simmering of rice in a flavourful broth, timed perfectly so that each grain is fluffy and separate, with its own distinct bite. Our pilaf is a showcase of hearty ingredients that are popular across the Middle East and the Levant, but especially celebrates the lip-smacking tartness of fruity pomegranate seeds, tangy sumac and refreshing mint yoghurt.

• Preparation time

  For 2 - 45 mins For 4 - 55 mins

• Cooking time

  For 2 - 55 mins For 4 - 65 mins

Recipe Description:

A tortilla with a dollop of filling, folded over and eaten quickly— the taco could not be simpler, but its variations are endlessly diverse. Only a culinary tour across Mexico could show you the full variety, but the next best option would be a trip to Mexico City, where market stall owners from every region compete to show off their antojitos (‘liittle cravings’, a local nickname for street food). The dish probably dates back millenia, but we like the theory that Mexican miners named it after their small, lightly packed explosives (also called ‘tacos’). True to fashion, our black bean & avocado taco packs a spicy, smoky chipotle kick.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

Southeast Asia is full of world-renowned rice noodle soups, from Malaysian laksa to Vietnamese pho. Yet in Thailand, such dishes are usually found hiding in plain sight. After all, when a Thai cook prepares their curry to a more comforting, brothy consistency, serving it with a decent slurp of rice noodles, it’s treated as simply a regional variant of the dish, not an all-new Instagram-friendly food trend. Nevertheless, this recipe boasts just as much healing, toasty warmth and nose-grabbing spice as its more famous cousins— not to mention some extra fiery umami courtesy of nam prik pow, a dark and well-rounded Thai chilli paste.

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  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 35 mins For 4 - 40 mins

Recipe Description:

Much of Egyptian cuisine is vegan, due in part to local Coptic Christians abstaining from all animal products over Lent and other fasting periods. In the 19th century, the arrival of Indian khichri lentils and rice slotted perfectly into this homegrown tradition, as did Italian pasta and tomato sauce. Hence this triumphant mash-up, pasta mixed through grains and topped with a spicy, garlicky and sharp tomato sauce— a dish so popular, many Egyptian menus list only three items: small, medium or large koshari. Often topped with meaty shawarma, our Mediterranean beetroot preserves the eclectic national dish’s authentically meat-free heart.

• Preparation time

  For 2 - 20 minsFor 4 - 25 minS

• Cooking time

  For 2 - 35 minsFor 4 - 45 mins

Recipe Description:

First, the Arabs brought their samosa-like pastries to medieval Spain when they invaded. In Spain these became empanadas (meaning ‘wrapped in bread’), and the conquistador Cortés is said to have feasted on ones filled with live rabbits and birds in Mexico City. Since then, empanadas have become a little more down to earth— smaller in size, with a buttery, pastry-style coating, and filled with actual, edible ingredients! We love the flavour of dried & smoked chipotle chilli inside ours, an ingenious and centuries-old native preservation technique used only on the deepest red sun-ripened jalapeño chillies.

• Preparation time

  For 2 - 40 mins For 4 - 50 mins

• Cooking time

  For 2 - 50 mins For 4 - 60 mins

Recipe Description:

This recipe comes from the Jewish communities of North Africa, where it’s usually served as a Friday night Shabbat dinner. In recent years, it’s found particular popularity in Israel, where it makes for a spicier, summer-ready alternative to more European-style fish dishes. The ingredients for the sauce resemble smoky and fiery Moroccan and Tunisian relishes like harissa and chermoula, but in a fresher, more immediate form— the softened, sweet slices of red pepper go especially well with the bright, delicate fish.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Tender prawns simmered in a spicy, fragrant Thai sauce and served with jasmine rice.

• Preparation time

  For 2 - 35 mins For 4 - 40 mins

• Cooking time

  For 2 - 35 mins For 4 - 40 mins

Recipe Description:

While the ingredients for rendang might look familiar to anyone well-versed in Indian or Thai food, their use in this dish has no precedent anywhere else. Rendang is unique to the Minangkabau people of Indonesia, who have been preparing it for hundreds of years. Beef is coated in a spice paste and simmered slowly in coconut milk until richly dark and almost dry. Before refrigeration, it was the ideal food-on-the-go for merchants and travellers braving the tropical heat, but today it’s the highlight of Minang restaurants worldwide, where it has gained a little saucy tenderness without losing its intense, concentrated flavours.

• Preparation time

  For 2 - 30 mins For 4 - 40 mins

• Cooking time

  For 2 - 40 mins For 4 - 55 mins

Recipe Description:

As is the case with so many East Asian dishes, dumplings are as much about texture as it is flavour. The skin should be moist and glazed, with a flavour that is near bland compared to the salty, spicy lamb filling. In turn, the dumplings are packed with flavour, owing much to crushed ginger, garlic and shaoxing wine which clings to the lamb meat beautifully. The rich sauce elevates the dumplings to new heights however with its intensely robust flavour, thanks to the soy sauce, chinkiang vinegar and lashings of chilli oil. It’s a recurring sauce that you’ll find on a number of appetizers in the Sichuan repertoire and one that you’ll be glad to have mastered.

• Preparation time

  For 2 - 45 minsFor 4 - 60mins

• Cooking time

  For 2 - 45 mins For 4 - 60 mins

Recipe Description:

This mouthwatering fish dish might be full of ingredients you’d recognise from an Indian curry like tamarind, turmeric and dried fenugreek leaves, but its combination of those flavours is unmistakably Persian, striking a careful balance between sweet, sour, savoury and aromatic. In coastal southern Iran, herbs are plentiful enough during springtime that they’re treated more like a vegetable than a garnish— here, the abundant coriander keeps all of the strong flavours in check, ensuring they don’t overpower the delicate meatiness of the gently stewed white fish and its accompaniment of tantalisingly aromatic buttered basmati.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Once established, pho’s fans were slow to embrace any variations to the recipe, but the first to catch on was pho ga, a funky variation on the classic Chinese chicken noodle soup. Whether beef or chicken, pho is all about clear, deceptively meaty broth, undertones of spice, tender meat, broad rice noodles and a bright sprinkling of herbs and lime.

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

Emily and Amy Chung first hosted their now-famous Burmese supper club in 2013, serving up classic Burmese home cooking like baya kyaw (chana dal fritters) and ohn no khauk swe (coconut chicken noodles), not to mention their luxurious mango lime cheesecake. Since then they’ve had consistently sold out events and have raised over £10,000 for charity. Their debut cookbook is a testament not just to the incredible aromas & creativity of Burmese cuisine, but of these two sisters’ unique, practical yet masterfully executed interpretation of it.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Don’t let their English name fool you: these are no fluffy, carb-heavy croquettes laced with a few scraps of fish. The ‘fishcake’ is a Thai national treasure, available in almost every restaurant and street food market in bagfuls, typically served with a refreshing cucumber relish and fruity chilli dip. With copious amounts of finely minced fish and red curry paste, they’re a ‘snack’ food so addictively moreish that you might as well make a full meal of them. Called ‘tod man pla’ in Thai, literally ‘deep fried fish’, we find that shallow frying is just as good for creating a crispy coating that conceals the sticky, spicy goodness within.

• Preparation time

  For 2 - 35 mins For 4 - 40 mins

• Cooking time

  For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Aubergine is sometimes called the ‘Iranian potato’, not only because of its comforting, reliable deliciousness but also the countless ways it can be prepared. Often mixed in with stews, the visual splendor and variety of a full Iranian meal has inspired us to keep them separate, crowning an adasi (lentil stew) with a roast aubergine steak. We’re particularly proud of the way the aubergine’s simple sumac tang meets the lentils’ more complex ‘advieh’ spices, a blend similar to Indian garam masala in its cultural importance.

• Preparation time

  For 2 - 30 mins For 4 - 50 mins

• Cooking time

  For 2 - 40 mins For 4 - 60 mins

Recipe Description:

Lotus roots or kamal kakri are a common delicacy in Asia. In northern India, they are usually cooked in a curry sauce or like a Sookhi Bhaji. Some innovative cooks have even taken to stuffing the lotus root canals with vegetables, meat or spices and then roasting them whole, in the oven. They’re a highly versatile ingredient, as they can be used in curries, or shredded and transformed into Vegetable Koftas. For our recipe, we’ve opted for a rich garam masala and passata based sauce, bursting with ginger and garlic to encase the lotus roots. This recipe delivers huge flavor from some very simple ingredients.

• Preparation time

  For 2 - 30 minsFor 4 - 40 mins

• Cooking time

  For 2 - 30 mins For 4 - 40 mins

Recipe Description:

Cauliflower probably originated in Cyprus, but it was Arab sailors who introduced it all over the world during the Middle Ages. It’s a mystery, then, why whole roasted cauliflower has taken so long to become a global trend. But once Israeli chef Eyal Shani served it at his fast-casual pita sandwich chain Miznon, the world caught on to its charred, meaty appeal. Inspired as much by traditional Middle Eastern cuisine as modern Israeli vegan dining, our sophisticated version is scattered bountifully with pomegranate and almond and slathered with lemon and tahini for a dish that is as impressive-looking as it is genuinely tasty.

• Preparation time

  For 2 - 35 mins For 4 - 40 mins

• Cooking time

  For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Of all the favourites on British-Indian curry house menus, Rogan Josh has perhaps the clearest ties to Indian cooking traditions. Hailing from Kashmir province, it consists of lamb braised in a deep red, aromatic sauce. The Mughal emperors used to enjoy summers in Kashmir’s relatively cool northern climate, bringing Persian and Middle Eastern influences to the cuisine; this dish’s gently fragrant cooking of tender yet browned meat is a testament to that. Real Kashmiri chilli, as in our aromatic spice blend, is essential; onion is a typically British addition, but we think it only enriches and deepens Rogan Josh’s iconic flavours.

• Preparation time

  For 2 - 10 mins For 4 - 20 mins

• Cooking time

  For 2 - 45 mins For 4 - 60 mins

Recipe Description:

Named after the creamy tomato sauce at its heart (‘makhani’ means ‘butter’), this Punjabi curry is better known outside of India in its ‘butter chicken’ incarnation. While grounded in North Indian cuisine’s traditional use of spices, dairy and acids to enrich and preserve meat, the original recipe was invented in a flash of inspiration by a chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes into leftover tandoori chicken that had dried out. It wasn't long before prawns received the makhani treatment, their juicy tenderness proving ideal in this famously silky, classically mild sauce.

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Sichuan province is often nicknamed the ‘heavenly country’ due to the diversity and abundance of its food and natural resources, but what has really defined the cuisine throughout history is its openness to unfamiliar ingredients and new experiences. Sichuan chefs have experimentally combined old with new for hundreds of years, ever since chilli peppers from Mexico first met Sichuan pepper to create the famous ma-la (numbing-spicy) flavour. This recipe might seem like a flavour jumble, but the gentle simmering creates an even yet complex sauce that enhances the natural umami of the chicken and mushrooms.

• Preparation time

  For 2 - 25 mins For 4 - 35 mins

• Cooking time

  For 2 - 30 mins For 4 - 40 mins

Recipe Description:

a beloved delicacy from Hanoi, was brought to the world stage by Anthony Bourdain and Barack Obama in Bourdain’s food travel series. Designed to heighten all of your senses, bun chay is a cold noodle salad made with slippery vermicelli noodles, crunchy raw vegetables, crispy fried onions, fiery red chillies and a nuoc cham dressing jam-packed with sweet, sour and salty flavours. A satisfyingly versatile dish, our vegan version uses pan fried, perfectly charred tofu. You’ll often find this dish served with other proteins too, like minced pork. Mix everything together at the end to experience those beautifully balanced flavours melt away in your mouth.

• Preparation time

  For 20 - mins For 25 - mins

• Cooking time

  For 25 - mins For 30 - mins

Recipe Description:

If you’ve only ever enjoyed hummus from a small plastic tub, that’s ok. But it doesn’t compare to the real thing. Hummus is the staple food that unites the Middle East, a love letter to the humble chickpea that’s made to be whipped up and piled high into big bowlfuls. Like hanging baubles on a Christmas tree, everything else in the bowl is an ornament, intended to show the cook’s respect and care for the hummus. In Arabic, ‘Hummus’ actually means ‘chickpea’, so why not serve it with fried chickpeas (falafel) and extra chickpeas? For extra sparkle, we’ve piled on Yemeni zhoug (green spicy sauce) and a tangy tomato salad

• Preparation time

  For 2 - 55 mins For 4 - 65 mins

• Cooking time

  For 2 - 55 mins For 4 - 65 mins

Recipe Description:

Japanese food has a reputation for being delicate & understated, but such sophisticated delights won’t necessarily see you through the winter or fill your belly after a day’s skiing in the mountains near Joetsu. That’s where bowlfuls of thicker, heartier soup come in handy, perhaps infused with a sturdier than average miso paste that will elevate the Quorn mince effortlessly. Joetsu city’s famous tonjiru (pork miso soup) is one such dish, but we’ve been further inspired by the unusual spiciness of Japanese miso ramen, an unconventional formula that often features Chinese-style chilli bean paste to add that extra kick.

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Burmese food is often described as a combination of neighbouring Indian, Chinese and Thai cuisines, but perhaps this is just a matter of familiarity— if Burmese food had taken off in Britain first, we’d all be describing lemongrass and turmeric as our favourite Burmese ingredients. Burmese cooks make it all seem effortless, foregoing complicated curry pastes or spice layering techniques in favour of a simple balance of carefully chosen aromatic ingredients. This curry infuses tender, soft tofu with an array of dazzling flavours, all more than happy to share the potentially crowded space of a single cooking pot.

• Preparation time

  For 2 - 25 mins For 4 - 35 mins

• Cooking time

  For 2 - 30 mins For 4 - 40 mins

Recipe Description:

Hailing from Kerala in Southern India, ‘Thoran’ is a Coconut-based vegetable curry; a simple yet versatile dry side dish bursting with spice and elegance. It is usually eaten in conjunction with a number of other dishes at the time of festivals like Vishu, Onam and weddings. Our cabbage and kidney bean thoran, thanks to the flavours of ginger and fenugreek seeds, and the sweet fragrance from fresh coconut, is an effortless way to make cabbage and beans taste good.

• Preparation time

  For 2 -  30 mins For 4 - 40 mins

• Cooking time

  For 2 - 35 mins For 4 - 45 mins

Recipe Description:

This enchanting, enticing dish is known all over Sichuan province by the not-so-appealing name of ‘ants climbing a tree’, probably because of the way the finely ground pork clings to each noodle as you pull it towards you. The effect is achieved by simmering the soaked noodles directly in the sauce until they come together. These crystal-clear, nutritious noodles are made from mung beans, so they aren’t treated by Chinese cooks as a staple ingredient, as wheat noodles often are. That’s why we’ve served them on a bed of rice, letting the meaty, saucy noodles gradually sink into the fluffy grains

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 20 mins For 4 - 25 mins

Recipe Description:

Historically more popular in northern China, where wheat is more common, jiaozi are an enduring cultural symbol across the country. They’re especially enjoyed around the New Year since their horn-like shape resembles a traditional gold ingot, symbolising future prosperity. Whether in their folding or filling, jiaozi can be as simple or complex, as elegant or rustic as you want them to be, a perfect pick-me-up breakfast or a hearty banquet feast, steamed to silky smoothness or pan-fried to crispy perfection. We hope these classic, Southern-style savoury jiaozi will be just the beginning of your dumpling adventure

• Preparation time

  For 2 - 45 mins For 4 - 60 mins

• Cooking time

  For 2 - 50 mins For 4 - 65 mins

Recipe Description:

The zibdiya is a traditional clay pot from Gaza, often placed over a blazing hot grill and then used as a cooking pot, serving dish and eating vessel all in one. This fiery prawn and tomato stew is perhaps the most delicious thing you could find in a zibdiya— with liberal amounts of chilli and dill, it reflects the Gazan affinity for this alternatingly spicy and cooling flavour combination. Its fresh seafood and iconic flavours arguably make it the heart of Gazan cuisine, a passionate, bold and strong-flavoured statement in a bowl.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 35 mins For 4 - 40 mins

Recipe Description:

Experiencing a perfect forkful of moussaka is a uniquely Greek gastronomy experience. The main school of thought is that the Arabs introduced the dish when they brought the aubergine to Greece. It is believed that the Greek version is an ancestor of the Levant variation musakhkhan, the word deriving from the Arabic word musaqqâ, meaning “moistened” referring to the dish's delicious tomatoey juices. Our take on the traditional moussaka contains luscious layers of quorn mince in a seasoned tomato base, layered with creamy aubergine, topped with a cheesy yoghurt based sauce and baked to absolute perfection.

• Preparation time

  For 2 -  35 minsFor 4 - 45 mins

• Cooking time

  For 2 - 45 mins For 4 - 55 mins

Recipe Description:

Massaman is an unusual Thai curry, full of dried spices that aren’t typically found in the region’s cuisine, like cinnamon, cloves and star anise. It’s thought that traders from the Middle East and India, bringing luxury ingredients to the cosmopolitan Ayutthaya Kingdom on Thailand’s west coast, are responsible for the curry that literally translates as ‘Muslim curry’. By the 18th century, Massaman was so popular that the then-king of Thailand wrote a poem praising its ‘exciting allure’ that would ‘arouse any man’. We’re not sure about that, but its combination of intricate Thai technique and soothing, aromatic flavour is hard to beat.

• Preparation time

  For 2 - 20 minsFor 4 - 35 mins

• Cooking time

  For 2 - 40 minsFor 4 - 45 mins

Recipe Description:

Manti are perhaps the missing link between Chinese and Italian cuisine, said to have been brought to Turkey by the nomadic Central Asian tribes who settled in Anatolia during the middle ages. The word ‘manti’ is thought to be related to the Mandarin word ‘mantou’, meaning a steamed bun. While resembling a cross between pasta and steamed dumplings when plated, it’s the dramatic, vigorous flavours that set Turkish manti apart from other dumplings, with the cooling yoghurt and buttery tomato sauce coating the earthy spiced dumpling in a layer of lip-smacking satisfaction.

• Preparation time

  For 2 - 50 mins For 4 - 65 mins

• Cooking time

  For 2 - 50 mins For 4 - 65 mins

Recipe Description:

When it comes to the battle between dinner and dessert, here at Feast Box we stand firmly with team savoury. Which is why Moroccan pastilla is such a revelation to us— a party and wedding centerpiece that’s grand enough to snatch the limelight away from even the most elaborate cake, while offering the satisfaction of a filling dinner. Slicing into a freshly baked pastilla is almost a ritual in itself, the crispy, flaky pastry exterior crackling open and releasing a cavalcade of sweet aromas fronted by ras-el-hanout and cinnamon, with the rich, nutty notes from the tenderly broth-stewed filling hot on its heels

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

• Cooking time

  For 2 - 60 mins For 4 - 65 mins

Recipe Description:

Known in China as yuxiang or ‘fish-fragrant’ aubergines, this tender, spicy and vibrantly red dish doesn’t actually smell of the sea. One of the official flavour combinations of Sichuan cuisine, ‘fish-fragrant’ sauce is so-called because of its historic use in fish dishes. These days, however, aubergines are the most popular partner for this sour, sweet and pungent mix of chilli paste and black vinegar with lashings of chopped garlic, ginger and spring onion. Though typically spicy, the key to fish-fragrance is allowing time for its mouth-coating, gently complex flavours to soak into the tenderly braised aubergines

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 30 mins For 4 - 55 mins

Recipe Description:

Mapo tofu was named after a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Passing oil sellers carrying their wares to the markets would stop by for a quick meal, handing her their own ingredients and challenging her to improvise. This explosive dish was the most popular result. The black beans and chilli paste offer more than enough umami flavour to make the tofu richly satisfying, its silky textural caress disguising the bold, peppery ma la (numbing heat) waiting to jump out. Our added peas supply just enough of a sweet note to keep you coming back for more of that Sichuan fire 

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

Teriyaki is almost as ubiquitous as ketchup, its acidic smack of salty-sweet, caramel-dark flavour making it a versatile seasoning, condiment or dipping sauce. But teriyaki properly refers to two things: the soy, mirin and sugar thickened and reduced to a shiny glaze, and the technique of grilling skewered meat— arguably a recent Korean and American import into what is traditionally a seafood-focused, predominantly Buddhist culture. In a sense is Japanese barbecue, making our refreshing pak choy the perfect accompaniment to the star of the show: our teriyaki glazed salmon.

• Preparation time

  For 2 - 15 mins For 4 - 20 mins

• Cooking time

  For 2 - 20 mins For 4 - 25 mins

Recipe Description:

One thing Brits and Thais have in common? A love of fried fish (we don’t know why, but perhaps it’s something in the water). Rather than coating the fish in a thick batter to protect the flesh from drying out, though, Thai cooks often use only a whisper of dredging or batter, frying until the flesh itself is flaky, crispy & golden on the outside. It’s a delicious treat served plainly, but for extra flavour we’ve been inspired by the central Thai dish pla sam rot, or ‘three flavours fish’, a medley of sweet, tangy and spicy flavours that punctuate every crispy, crackly mouthful.

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir fried sauce. Although commonly associated with Japan, the earliest iteration of udon noodles originated in China and was introduced to Japan during the Tang dynasty. Today, udon is a beloved comfort food sold in almost every restaurant. For this recipe we wanted to create a Korean fusion featuring shiitake mushrooms and the power trio of kimchi, gochujang and gochujaru flakes, which produces an umami ballad so beautiful you’ll want to make it over and over again!

• Preparation time

  For 2 - 15 mins For 4 - 20 mins

• Cooking time

  For 2 - 20 mins For 4 - 25 mins

Recipe Description:

It may not sound so tasty, given that ropa vieja is Spanish for ‘old clothes’, but this dish is beloved across Cuba and the Caribbean. The name probably refers to the way the meat starts to fall apart as it tenderises during the braising process, although there’s a charming bit of folklore about a poor man who was so desperate to provide food for his family that he stewed some rags in his cooking pot; praying over them, he found that they had miraculously turned into beef. The Spanish influence on Cuban cuisine can be seen here, with ingredients like oregano and especially olives, which provide a fruity, piquant note to this hearty dish.

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 50 mins For 4 - 60 mins

Recipe Description:

They came in small numbers to work the sugar plantations, but the Indian immigrants who arrived on the Caribbean islands of Martinique and Guadeloupe made an outsized impact on the islands’ cuisine thanks to Chicken Colombo, a mild dish made using Tamil-style curry spices and named after Sri Lanka’s capital city. A mixture of French and Afro-Caribbean flavours completes this stew’s beautiful balance, with gently stewed, lime-marinated chicken mingling with parsley, thyme, allspice and coconut. We’ve included chayote in ours, a native American vegetable whose fruity, mild flavour soaks up the dish’s eclectic aromas

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

Cooking time

For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Sri Lankan cuisine revolves around what would typically be called ‘curry’, whether red (dried chilli), black (extra-toasted spices) or ‘white’— referring to the coconut milk, not the colour of the final dish. These categories may seem vague, but when a typical home-cooked Sri Lankan meal might involve a dozen dishes, freedom to adapt and vary recipes becomes very important! This dish would be called ‘elu mas’ in Sri Lanka, which means ‘mutton’ but usually involves the more locally available goat. We’ve chosen lamb; despite its long simmering, you’ll find the aroma of fresh curry leaf still lingering as you gobble up the last morsels of unctuous meat and tender okra.

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

• Cooking time

  For 2 - 60 mins For 4 - 60 mins

Recipe Description:

Indonesian cuisine is so diverse and rich that it defies being defined by one quality. The Indonesian archipelago is renowned for its wide variety of spices, particularly in the eastern region. Our take on Indonesian chicken will leave a taste that lingers in your mouth long after your first bite. The addition of lemongrass gives this dish a lovely aroma, whilst the red chilli elevates the taste to a new level. A taste that lingers in your mouth. Take a break from the regular chicken curry and try this absolutely flavorful version. The addition of lemongrass gives it a lovely aroma, whilst the  coconut cream enhances the taste manifold.

• Preparation time

  For 2 - 35 minsFor 4 - 45 mins

• Cooking time

  For 2 - 35 minsFor 4 - 45 mins

Recipe Description:

The Italians don’t have a monopoly on delicious flatbreads with tomato-based toppings. Lahmacun was described as early as the 13th century in a Syrian cookbook, and today it’s beloved all over the Middle East and (especially) between Eastern Turkey and Armenia. Like pizza, lahmacun stretches simple ingredients as far as possible, serving up herby meals to crowds on-the-go at minimum expense, with maximum baking artistry. Unlike pizza, minced lamb is the star, with more spices helping to develop the roasty flavours. Don’t slice it into triangles: take an entire flatbread, dollop over some baba ganoush and wrap it up!

• Preparation time

  For 2 - 50 mins For 4 - 70 mins

• Cooking time

  For 2 - 60 mins For 4 - 80 mins

Recipe Description:

Known primarily for its low-fat meat, venison is an increasingly popular alternative to other red meats. The robust flavour is the result of the deer’s varied, natural diet, which is why wild venison has an edge over farmed. Whether you’re seeking a show-stopping centrepiece or a quick midweek meal, venison is the answer. Adorned with earthy venison mince, thyme, meaty chestnut mushrooms and a rich, buttery gravy, all parcelled up in a light puff pastry, this Venison and Mushroom pie with mash is the quintessential hearty winter meal.

• Preparation time

  For 2 - 50 mins For 4 - 55 mins

• Cooking time

  For 2 - 75 mins For 4 - 85 mins

Recipe Description:

Historically more popular in northern China, where wheat is more common, jiaozi are an enduring cultural symbol across the country. They’re especially enjoyed around the New Year since their horn-like shape resembles a traditional gold ingot, symbolising future prosperity. Whether in their folding or filling, jiaozi can be as simple or complex, as elegant or rustic as you want them to be, a perfect pick-me-up breakfast or a hearty banquet feast, steamed to silky smoothness or pan-fried to crispy perfection. We hope these classic, Southern-style savoury jiaozi will be just the beginning of your dumpling adventure.

• Preparation time

  For 2 - 35 mins For 4 - 45 mins

• Cooking time

  For 2 - 40 mins For 4 - 50 mins

Recipe Description:

It’s no accident that the fifth taste, umami or ‘savouriness’, was first discovered in Japan. Natural umami is easy to find, so there’s little need for the umami additive known as MSG. Umami has three types: glutamates (from plant-based ingredients like onions and soy sauce), inosinates (animals), and guanylates (dried mushrooms). Combining different umami types multiplies the effect, which is why, from the dashi’s combination of glutamate-rich kombu (glutamate-rich seaweed) with inosinate-filled bonito (smoked fish), down to the beef and shiitake, this is a mind-blowingly savoury broth that lingers pleasantly on the palate.

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 50 mins For 4 - 55 mins

Recipe Description:

Now a full-fledged celebrity chef with an MBE to boot, it’s hard to believe that Romy Gill opened her first restaurant just 6 years ago. But she spent decades plotting and perfecting her skills. Her journey began when, homesick in the UK, a bad experience at a local Indian restaurant instilled in her the ambition of showing Britain that Indian cuisine should be about fresh ingredients and nuanced, comforting flavour. Zaika is Romy’s debut book, a tribute to the ‘simple yet delicious’ plant-based food she grew up with in West Bengal. Beloved across India, this smoky and spicy aubergine delicacy is Romy’s ‘ultimate desert island dish.

• Preparation time

  For 2 - 30 mins For 4 - 35 mins

• Cooking time

  For 2 - 40 mins For 4 - 45 mins

Recipe Description:

Brassica Oleracea goes by many aliases worldwide: broccoli, kale and cabbage, to name a few. Cauliflower is the slyest chameleon of them all, able to act grainy, floury or meaty, as in this trendy plant ‘steak’. Trendy, yes, but Indian vegetarians have been cooking with similarly ingenious meat substitutes for centuries. This tender centerpiece, lightly marinated and roasted to perfection, is no second-stringer, though, ably supported by the equally world class combo of a spicy chickpea curry and a refreshing salad

• Preparation time

  For 2 - 20 mins For 4 - 30 mins

• Cooking time

  For 2 - 35 mins For 4 - 35 mins

Recipe Description:

Gözleme are often mistaken for stuffed pancakes by tourists, but that’s just a testament to the baking skills of the women who make them—they’re actually a flatbread, with the dough rolled to perfect thinness using an ‘oklava’, a long thin rolling pin around which the dough is repeatedly wrapped and unspooled. Still, though difficult to master, the dough can be made by even a novice baker, then fried until it develops those characteristic ‘göz’, or ‘eyes’— the dark, extra-crispy spots of surface charring. Originally a humble Anatolian ‘village food’, the gözleme is now a beloved treat all over Turkey.

• Preparation time

  For 2 - 50 mins For 4 - 50 mins

• Cooking time

  For 2 - 65 mins For 4 - 65 mins

Recipe Description:

Kimchi is so crucial to Korean culture & identity that Korean scientists spent millions of dollars and several years developing a kimchi that could be safely eaten on the International Space Station, ensuring Korea’s first astronaut wouldn’t go without her beloved spicy fermented vegetable. We won’t claim that our tangy, piquant cabbage kimchi is fit for zero gravity, but it does provide a kick of flavour to this traditional Korean buchimgae (pancake). We’ve combined our favourite kimchi and hobak (courgette) pancake recipes for a refreshing twist on this humble yet hugely satisfying favourite.

• Preparation time

  For 2 - 40 mins For 4 - 55 mins

• Cooking time

  For 2 - 40 mins For 4 - 55 mins

Recipe Description:

Much of ‘Desi-Chinese’ cuisine involves cooks spicing up Chinese dishes with add-ons like garam masala or curry powder. Mumbai’s famous ‘Manchurian’ is arguably a much more bold and eclectic fusion food, an Indian curry that veers off course before any of the usual dried spices can be added. The typical Indian trio of fresh green chilli, garlic and ginger is sauteed, before being cleverly transformed into a unique twist on soy braising liquid. Served with our battered fish, this is not just the most sophisticated and exuberant Desi-Chinese dish, it’s a lava flow of evocative umami richness.

• Preparation time

  For 2 - 30 mins For 4 - 50 mins

• Cooking time

  For 2 - 40 mins For 4 - 60 mins

Recipe Description:

Solidified from soy milk in much the same way that cheese is made from milk, tofu deserves to be appreciated in its own right for the many nuances of its different varieties. There’s no more popular showcase for tofu’s sophisticated appeal than Sichuan province’s ‘mapo’ tofu, named for a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Hoping for a cheap meal, passing workers brought her their own minced meat and tofu, and she rose to the challenge, creating this deeply spicy stew. The tofu absorbs the pork and black beans’ umami flavours, its silky textural caress disguising the bold, peppery fire underneath.

• Preparation time

  For 2 - 25 mins For 4 - 35 mins

• Cooking time

  For 2 - 30 mins For 4 - 45 mins

Recipe Description:

Cooks in the Hunan region of China were some of the earliest and most enthusiastic adopters of the chilli pepper, but this famous recipe is said to date back as far as a thousand years earlier— perhaps that’s why the heat of its fresh chilli slivers tends to be eclipsed by the pleasant tang and succulent savouriness. The sharp, clear vinegar together with the citrus aroma of Sichuan pepper gives the dish its refreshing, bright quality. You might find stir-frying it fast-paced and even chaotic, but the end result is a deceptively tranquil and elegant looking dish! 

• Preparation time

  For 2 - 20 mins For 4 - 25 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a savoury fried topping (here we’ve opted for meaty mushrooms). Stirred together and eaten quickly while hot, it’s still the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.

• Preparation time

  For 2 - 25 mins For 4 - 25 mins

• Cooking time

  For 2 - 30 mins For 4 - 30 mins

Recipe Description:

Emily and Amy Chung first hosted their now-famous Burmese supper club in 2013, serving up classic Burmese home cooking like baya kyaw (chana dal fritters) and ohn no khauk swe (coconut chicken noodles), not to mention their luxurious mango lime cheesecake. Since then they’ve had consistently sold out events and have raised over £10,000 for charity. Their debut cookbook is a testament not just to the incredible aromas & creativity of Burmese cuisine, but of these two sisters’ unique, practical yet masterfully executed interpretation of it.

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 30 mins For 4 - 35 mins

Recipe Description:

Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Black pepper is one of Alfred’s favourite spices; infused in a smoky, silky sauce, its heat softens, revealing floral notes that complement the chicken’s tangy yoghurt marinade.

• Preparation time

  For 2 - 25 mins For 4 - 35 mins

• Cooking time

  For 2 - 35 mins For 4 - 40 mins

Recipe Description:

Sweet & sour isn’t so much a recipe as an entire flavour balance philosophy, rumoured to have originated in the form of a lightly sugared vinegar dipping sauce from Hunan province, China. But the recipe we all know and love, where the sauce is reduced to a sticky glaze in the wok, is Cantonese. Ketchup might seem like an unusual addition, but Hong Kong chefs have been using its tangy umami kick for decades; ‘ketchup’ is in fact a Chinese word. The competition between vinegar’s tang and a more fruity sourness is the heart of the dish, with ketchup uniting both flavours.

• Preparation time

  For 2 - 15 mins For 4 - 20 mins

• Cooking time

  For 2 - 20 mins For 4 - 25 mins

Recipe Description:

Hailing from the Northern countries of Africa - Morocco, Tunisia and Algeria, Chermoula or charmoula is an aromatic sauce which doubles as a versatile relish and marinade. Although principally used to flavour seafood, chermoula can also be used with vegetables and meat. Its trademark bright-green appearance effortlessly transmutes any dish it comes into contact with, owing to its vibrancy, earthiness and brightness. We’ve packed ours with zesty lemon, fresh parsley, coriander and ground cumin and paired it alongside oven roasted aubergine and a mint infused couscous for the ultimate flavour experience.

• Preparation time

  For 2 - 35 mins For 4 - 40 mins

• Cooking time

  For 2 - 45 mins For 4 - 50 mins

Recipe Description:

There’s always someone who can’t wait to tell you that sushi actually refers to the vinegared rice, and not the raw fish served with it. But it’s rare to find a restaurant that commits to this concept of fish-free sushi, although recent years have seen plenty of dubious innovations in sushi. Speaking of, there certainly isn’t a case for the authenticity of this katsumaki (katsu roll), except that it combines two beloved Japanese traditions in one. Its deliciousness, though, is another matter, the tender yet crispy chicken proving to be just as much of a hero ingredient when rolled up in a blanket of rice as any seafood could be.

• Preparation time:

  For 2 - 45 minsFor 4 - 60 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 75 mins

Recipe Description:

Japanese food has a reputation for being delicate & understated, but such sophisticated delights won’t necessarily see you through the winter or fill your belly after a day’s skiing in the mountains near Joetsu. That’s where bowlfuls of thicker, heartier soup come in handy, perhaps infused with a sturdier than average miso paste that will stand up to the strong meaty flavours. Joetsu city’s famous tonjiru (pork miso soup) is one such dish, but we’ve been further inspired by the unusual spiciness of Japanese miso ramen, an unconventional formula that often features Chinese-style chilli bean paste to add that extra kick.

• Preparation time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 35 mins

Recipe Description:

The Vietnamese share yin and yang with their Chinese neighbours, but when it comes to food, they’ve got another philosophy of balance to draw from. They pay attention to the 5 tastes of spicy, sour, bitter, salty and sweet, each linked to a separate colour, element, sense, nutrient, and bodily organ. To put it simply, Vietnamese cuisine is all about variety, harmony, and (of course) unbeatably soothing soups full of the untrammelled aromas of fresh herbs. That’s why we’ve provided whole turmeric root rather than the ground kind— this dish makes no distinctions between flavour and spice. This dish will command your attention and reward your patience.

Fly Singapore Airlines to Hanoi, Da Nang and Ho Chi Minh City via Singapore

Vietnam is a vibrant, diverse, and plentiful country to experience. From beautiful, natural landscapes to unspoilt beaches, remote island retreats to bustling cities there is much to explore in the world’s 15th biggest country. Known for its delicious, fresh and fragrant cuisine, many visit for culinary heaven, sampling the local delicacies and street food throughout the country.

• Active time:

  For 2 - 25 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 35 mins

Recipe Description:

The practice of cooking leftover rice in a very hot wok doesn’t stop at the Chinese border. In many Thai homes, fried rice is the perfect all-day meal, whipped up on demand just as quickly as a decent sandwich. But it’s also an increasingly popular street food, and even finds its way into beautifully presented dishes in upmarket restaurants, sometimes stuffed inside of a pineapple. While less elaborate than that, our fried rice also adds a touch of celebratory, fruity flavour, with the tangy raw mango salad adding both depth and brightness to a satisfyingly straightforward stir-fry of fresh prawns.

Fly Singapore Airlines to Bangkok, Phuket, Krabi, Chiang Mai and Hat Yai via Singapore.

There’s a Thailand for everyone, with the perfect balance of lush jungle, bustling cities, culture and temples and sun-kissed beaches. Whether you want to shop, jungle trek, spa, visit local communities, hill tribes or an elephant sanctuary, all this is served up with Thai food to tantalise the taste buds and your very own Thai smile
Preparation time:

• For 2 - 35 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 50 mins

Recipe Description:

From a Persian word meaning ‘to taste’, but popular all over, mezze consists of numerous small dishes arranged for sharing. While alcohols like raki and ouzo are a common fixture, it’s a flexible enough meal to be enjoyed even during times of abstinence such as Ramadan— at its heart, mezze is about unity and communal dining, no matter who, when or where. Good mezze is a real magic trick— a course of ‘starters’ that never seem to end, not until every diner has had a satisfying, full meal. We’ve curated a mostly Lebanese-inspired mezze including hummus, Lebanese ‘batata hara’ (spicy potatoes) and fried halloumi.

• Preparation time:

  For 2 - 20 minsFor 4 - 25 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 60 mins

Recipe Description:

Massaman is an unusual Thai curry, full of dried spices that aren’t typically found in the region’s cuisine, like cinnamon, cloves and star anise. It’s thought that traders from the Middle East and India, bringing luxury ingredients to the cosmopolitan Ayutthaya Kingdom on Thailand’s west coast, are responsible for the curry that literally translates as ‘Muslim curry’. By the 18th century, Massaman was so popular that the then-king of Thailand wrote a poem praising its ‘exciting allure’ that would ‘arouse any man’. We’re not sure about that, but its combination of intricate Thai technique and soothing, aromatic flavour is hard to beat.

• Preparation time:

  For 2 - 15 minsFor 4 - 20 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 40 mins

Recipe Description:

There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe. 

• Preparation time

  For 2 - 25 mins For 4 - 30 mins

• Cooking time

  For 2 - 25 mins For 4 - 30 mins

Recipe Description:

Iraqi cuisine may contain recognisable Middle Eastern staples such as mezze, hummus, kofta and kebabs, but Iraqi chefs are justifiably proud of their unique spin on these familiar dishes. Case in point, this aubergine and kofta casserole, where slices of aubergine are rolled around the kofta, tender meaty bites dripping with a hearty tomato sauce thickened with ground almonds. The presentation is likely inspired by dolma (stuffed, wrapped leaves), also an Iraqi favourite. The herby, savoury-sweet and fragrant meat filling is a wonderfully deft balance of flavours

• Preparation time:

  For 2 - 30 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 70 mins

Recipe Description:

Pilaf is a dish so ancient, its origins probably predate the beginning of recorded history. Wherever it was first made, what we do know is that for many people across Asia all the way to the Mediterranean sea, there is no cooking technique more deeply rooted than the simmering of rice in a flavourful broth, timed perfectly so that each grain is fluffy and separate, with its own distinct bite. Our pilaf is a showcase of hearty ingredients that are popular across the Middle East and the Levant, but especially celebrates the lip-smacking tartness of fruity pomegranate seeds, tangy sumac and refreshing mint yoghurt.

• Preparation time

  For 2 - 35 mins For 4 - 45 mins

• Cooking time

  For 2 - 55 mins For 4 - 60 mins

Recipe Description:

Teriyaki is almost as ubiquitous as ketchup, its acidic smack of salty-sweet, caramel-dark flavour making it a versatile seasoning, condiment or dipping sauce. But teriyaki properly refers to two things: the tare, the soy, mirin and sugar thickened and reduced to a shiny glaze, and yaki, the technique of grilling skewered meat— arguably a recent Korean and American import into what is traditionally a seafood-focused, predominantly Buddhist culture. In a sense, teriyaki is Japanese barbecue, making our refreshing pak choi the perfect accompaniment to the star of the show: our teriyaki glazed chicken.

• Preparation time:

  For 2 -25 minsFor 4 -25 mins

• Cooking time:

  For 2 -25 minsFor 4 -25 mins

Recipe Description:

Before cultivation spread to other parts of Asia, the far southwest coast of the Indian peninsula that we now call Kerala was the sole source of all the black pepper in the world. This valuable commodity put Kerala on the map, multicultural port cities springing up throughout history to provide more and more hubs for trading the original ‘black gold’. Pepper was once the spice of kings, but these days, any Keralan eatery might coat juicy lamb steaks in abundant quantities for a crowd-pleasing stir fry.

• Preparation time:

  For 2 - 30 minsFor 4 - 45 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 50 mins

Recipe Description: 

Three cup chicken, or san bei ji (三杯鸡), is considered an iconic Taiwanese speciality yet it is believed to have originated in the Jiangxi province of China, over 700 years ago. Now onto the burning question, why is it called Three Cup Chicken? ‘Three cup’ refers to the equal usage of three key condiments: sesame oil, soy sauce and Shaoxing wine, used to create an aromatic, sticky-sweet glaze that absorbs right into the succulent chicken. An authentic Three Cup Chicken calls for garlic, ginger and basil leaves which amplifies the dish, and lends an exotic aroma and spicy nuance. 

• Preparation time:

  For 2 -  20 mins For 4 -  20 mins

• Cooking time:

  For 2 -  20 mins For 4 - 20 mins