“You will need to begin this recipe a day ahead.  Doi bora unites two beloved ingredients: doi (yoghurt) and bora (fritters). It’s a contrasting blend of crispy exterior and soft, yoghurt- infused centre. The fritters, traditionally made from ground and whipped urad daal (also known as black gram), are deep…”

“You will need to begin this recipe at least a day ahead. There’s something undeniably theatrical about placing a whole roast leg of lamb at the centre of the table, its inviting aroma swirling around the room. If there’s one dish that captures both showmanship and substance…”

Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”

“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

“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

“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

“This salad looks stunning on the table. I love the combination of flavours and textures – the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.” - Anna Cameron

“These tacos are a family favourite, and they’re also great for parties, as ‘fakeaways’ or a way to get your kids to eat more veggies. I tell my kids it’s crispy chicken and they’re yet to question me (they’re only three and five).” - Olivia Galletly

Those few weeks after Christmas? It’s when cooking motivation can go seriously AWOL, but cravings for fresh, punchy flavours don’t take a break. You’re done with the richness of ham, roast vegetables, and plum pudding, and if you see another turkey leg smothered in cranberry sauce you’ll scream. Enter this Chinese-inspired salad – a dish that looks and tastes…

A prawn cocktail is always a fun dish to serve and eat, but this Mexi version brings along everything but the mariachi band. How many recipes do you know that give you the option of adding mezcal? (And really. “If you want to add some?” Of course we bloody do!) In Mexico, this is a classic beachside snack…

When time’s short, we pimp like crazy. And nothing begs pimping more than a tub of hummus… and look, you could make your own for this recipe if you liked. But we’re cheating like hell here because we’re all out of time this week and we’re rooting for Team Easy. You just grab a half kilo of lamb (or beef) mince, give it a hard sear, amp it up with spices, a slosh of pomegranate molasses and…

This recipe is our laid-back riff on fattoush, a zingy, crunchy Middle Eastern salad that’s packed with juicy veggies, crispy pita, and a tangy dressing. Fattoush usually features tomatoes, cucumbers, radishes, and capsicum, with the dressing kicked up with lemony sumac. We’re taking culinary liberties with…

Right. It’s roll-your-sleeves-up time. This dish has a few (very easy) components, so set yourself some time to create an Indian-inspired feast that will fully knock socks off. Fans of rice, spice, lamb and spuds will be in heaven...

It’s time to give silverbeet some love. It’s such a healthy veg but the flavour can be quite full-on without something else to mellow it and if you just boil it (eww), it’s really not that interesting. Or nice. Well we don’t think it is and are always keen for new takes on it. As major fans of Middle Eastern cooking…

Many parts of the States cook versions of chilli, which is spelled with one ‘l’ but our autocorrect can’t cope and we’ve let it have its way. Sometimes, ya can’t fight the machine. Chilli con carne is the classic chilli dish you might know the best. Although many chilli dishes are deep red from tomato, chipotle, kidney beans and whatnot…

We invented this dish. Well, we thought we did until Chef de Google told us someone else had thought of this combo before us. So we added the kiwi classic French Onion Dip to make it ‘ours’ again and it works a treat, according to our trusty panel of taste-testers. The bonus with this snack is you only need one decent sized kūmara to fill a platter!

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over...

“The sight of mouthwatering charcoal-grilled barbecued chicken is common in Palestine. On sunny days, every household begins barbecuing whole chickens marinated in beautiful local flavors. At the same time, in every town, there is at least one restaurant…

“The quality of beef in Malaysia sucks, and my grandparents never ate beef because of their religious beliefs. One of the few times we ate it was at Kayu Nasi Kandar, a shop in Petaling Jaya that serves rice with a choice of curries on top. The rendang gravy at Kayu was delicious, but the beef was so tough and chewy…

We can’t lay claim to this fabulous dish; it’s based on a Palestinian recipe from Joudie Kalla’s stunning book, Balaidi Palestine (Quarto UK, 2018). We’ve tweaked and played with it a bit, amping up the garlic and using a stick blender to emulsify the heck out of the dressing…