We’ve yet to meet a dhal we disliked and, as the Subcontinent is filled with variations on the theme of spicy, soupy lentils, we’re far from done with this pulse-based dish. Dahl is dependably easy, filling and delicious, and a dish you can generally whip up using affordable pantry staples. It’s quick too…

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

Grab that big sharp knife; you’re making veggie julienne! In other lives we trained to be chefs and vegetable cuts, along with from-scratch stocks, sauces like béchamel, and proper pastry were the bedrock of our education. Ah… veggie cuts. Brunoise… mirepoix… baton… batonette…

“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…

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…

American food. Yeah? Nah? Or yeah-nah? Because when it comes to food, Americans do eat a lot of shit. If anecdotal evidence is to be believed, many of them don’t properly cook. (We’re not talking about the Alice Waters, Rick Baylesses, Nancy Silvertons or David Changs of the world…