“Chicken 65 is a quintessential Indian street-food dish, and you will find many variations depending on the street-food vendor and their take on it. The dish is bright red in colour and has a reputation of being spicy. There are many myths about its origins and name: that it has 65 different types of chilli, 65 different spices or…”

“The ingredients of success are to treat your business like it has a soul, be loyal to your staff, be efficient, be passionate and don’t change your menu too much. This is a simple dish with few ingredients, but timing is crucial – serve the clams immediately.” — Chris Rupe

“This base recipe sits somewhere between ice cream and gelato, with a lower milk-fat content than a traditional ice cream to make up for the added fat from the chocolate. Keeping the fat content lower allows the full, rich flavor of the chocolate to shine. Important for all ice creams, but especially for chocolate: Add a good pinch of salt! Try a teaspoon of the custard before and after adding salt…”

“Rhubarb is a harbinger of spring in Scandinavia, the first and most-loved sweet ingredient of the season. You can almost feel the anticipation in the air, the countdown until the first hot-pink stalks are available at the markets. There is something so fittingly northern about the hardy and super tart stalks that need quite a bit of sugar to bring out the beautiful flavour…”

“Cardenales are an interesting bit of European pastry history. These delicious pastries originated in Vienna as “cardinal slices” but then somehow made their way to a town at the foot of the Tramuntana mountains in Mallorca, where they are known and loved as cardenales de Lloseta, the “cardinals of Lloseta….” 

“At Gault’s on Quay, this Caesar salad was served in a white bowl resting on a VW hub cap! Good anchovies make all the difference here. ” — Simon Gault

“On the menu at Osteria Uno since day one.A version of this pasta has been with us from the very beginning at Uno. It’s built around that combination we love — the briny sweetness of New Zealand green-lipped mussels with the deep, spicy savouriness of Calabrian ’nduja.” - Jordan Macdonald

“This is a glorious cake for a very special occasion. I’m not going to sugarcoat it for you, though, it’s a lot of work, so the person you’re making it for needs to be worth it! Cardamom, coconut and caramel are three of my top flavours, making this one of my all-time favourite cakes. To prevent it becoming too sweet it is imperative to cook the caramel until it is a rich…”

“Whilst the combination of dark chocolate and raspberry is incredibly popular, it isn’t really one I enjoy; I find the balance of flavour is often wrong and the whole thing tastes too acidic. When it comes to pairing dark chocolate with a berry my preferred partner is blackberry. I also like to add a hint of liquorice, which helps bring together the flavours of the fruit and chocolate.“ – Edd Kimber

“Chocolate is most often used as the dominant central flavour in baking, but sometimes you can use it as a secondary flavour. Here, in the form of cocoa, it is used to add a warmth and depth that plays really well against the flavour of molasses and the warm spices. If you want a stronger chocolate flavour, you could add a thin layer of ganache to the filling.” – Edd Kimber

“These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them.” – Meni Vale

“The yoghurt marinade in this dish acts as both a tenderiser and a flavour enhancer, infusing the lamb with richness and a subtle tanginess, while the spices add depth and complexity. Start this recipe the day before if you can.” – Meni Vale

“Bougatsa is a much-loved Greek pastry and one that has become synonymous with Thessaloniki. You will find bougatsa in nearly every bakery and cafe, baked fresh daily. The name is derived from the Turkish word bourek, which refers to a type of…”

“Growing up, my family didn’t eat out very often. But when we did, it was almost always at a Persian chelo kababi, where we’d each order a humongous platter of buttery saffron rice topped with two skewers of grilled meat and a grilled tomato. We each had our favourites, and mine was invariably joojeh kabob—tender, tangy pieces of saffron-and-yogurt– marinated chicken…”

“I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since. As with many simple recipes, doing it well turned out to be a challenge…”

“I love to serve whole burnt aubergines in this way, where the punchy sauce is spooned over them, covering them generously like sauce blankets. This is quite a substantial vegetarian main so I would serve it with something light, like the Herby Leafy Salad.” – Noor Murad

“This is one to pull out with the first signs of autumn, just as the leaves start changing colour and the sun starts setting sooner. Feel free to swap out the Crown Prince pumpkin for Kabocha or butternut squash, if you like. Serve as a main with some lightly cooked greens.” – Noor Murad

“I love this dish for two reasons: the first is that spatchcocking a chicken means super-juicy meat every time. The second is that it celebrates loomi (aka black limes) in its very dramatic-looking appearance, and I really appreciate that. Serve with some lightly dressed greens or the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi.” – Noor Murad

I love to slow-cook this on a Sunday, ready for the week ahead. My babushka Liana often pairs meat with prunes, a common combination influenced by the Yiddish community that lived in Ukraine. Use any sort of beef or bone stock; I have made this plenty of times with just water. You could also use sweet paprika instead of mustard in this recipe. Serve with potatoes…

Spend an afternoon with a friend making a large batch of these holubtsi. For the filling, a mix of beef and pork mince works well, but I sometimes make these with just beef – I use a really hearty beef mince mixture from one of my butchers that includes liver, heart and other parts. I love to add cayenne pepper, fresh herbs and lots of smetana (see page 15) or soured cream…