I love the silky texture and fresh, sweet flavour of raw salmon, but of course I also love the dense, meaty flavour of grilled salmon – this delivers the best of both worlds, with tangy ponzu and hot green chillies to offset the richness of the fish.

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.

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.