“This recipe makes wings similar to the type you find at izakaya and kushikatsu (fried skewers) restaurants. After being fried, the wings are dipped into a sauce, which, naturally enough, slightly softens the crispness. The wings are at their absolute best eaten within 10 minutes of being fried and dipped but are delicious even when the crispness has entirely faded. Izakaya frequently serve the mid-joint portion with the wing tip attached, so use them, if possible. Bottled ponzu is fairly easy to find, but bottled yuzu might be more difficult – look for it at shops specializing in Japanese ingredients. If you can’t find yuzu juice, use equal parts of fresh orange, lemon and lime juice to total 5 teaspoons.”

“If you’ve eaten KFC – Korean fried chicken – chances are high that the first version you tasted was the sweet and spicy Dakgangjeong or Yangnyeom. The two are very similar, but my Korean friends tell me that Dakgangjeong is sweeter and sticker, while Yangnyeom is spicier. I prefer the spicier version.”

This is one of my all-time favourite ways to prepare seasonal vegetables – an absolute classic of Japanese home cooking, and with good reason: it’s ridiculously delicious.

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.

n the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique, and a large part of the cuisine is centered around the use of chillis and aromatic oils, Asian grocers around the globe have seen increased demand to import and stock chilli oils for people missing those flavours from their hometown. They eventually made their way into the Western pantry and now we all get to enjoy the aromatic and wonderfully spicy complexity.

Here are a few easy chilli oils you can make at home to have as a pantry staple to really amp up your meals. Decanted into a pretty jar, they also make incredible gifts for loved ones.

In central Chinese cooking this red oil is often used as a finishing oil, doused over or mixed into a stir-fry when the dish is cooked. It adds a lovely toasty roasted chilli aroma and slight heat to any dish.