We couldn’t do a cookbook without one of our all-time fave dinners in it. We have this at least once a week. It is utterly divine — soul food at its best. The mac is a great way to use up any random bits of cheese in the door of the fridge. We usually serve this with a tangy garden salad (for balance).

This showstopper of a dish originates from the Chittagong district, and is traditionally served to welcome a new groom into the bride’s family. Mellow, lightly spiced and creamy, the skinless chicken is melt-in-your-mouth and flavoursome throughout thanks to slow cooking and bhagar or tempering of golden fried onions.

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex as there needs to be a perfect mix of sweet, savoury, spicy and salty. I’ve been working on this recipe for years. — Jason Kim

Pork was such a treat for our family when we were young, as we grew up on a sheep farm and were more used to lamb and mutton. Pickled pork was especially beloved and would always feature on our Christmas table, so I’ve always been fond of the flavour. This salad works well with shredded left-over Christmas ham as well.