“We’re a long way from the sea — but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It’s one of Carlos’ most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we’re lucky enough)…”

Prawn cheung fun is a dim sum staple of silky rice noodles wrapped around plump, juicy prawns (shrimp). This recipe gives you the cheat’s way to make these delicious rolls, perfect for re-creating that authentic dim sum experience at home.

Pork and prawn wontons are a classic Chinese dish, combining juicy pork and succulent prawns wrapped in delicate wonton skins. Whether served in soup or fried until crispy, these flavourful bites are a comforting favourite.

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…

“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

“When most people think of laksa, a bowl of brothy slurpy noodles comes first to mind, so a dry laksa might sound like a curious thing. I first had dry laksa at a friend’s place. Her father would politely interrupt every maths revision session with a plate of food, because ‘you can’t study on an empty stomach’. I vividly remember Uncle’s dry laksa; he had tried it at a trendy new café and recreated it for us…

A classic Chinese dish from the cookbook Bao Family by Céline Chung. These tasty dumplings are simple to make and well-loved…

Fun fact; Lazy Sunday’s Founding Fathers grew up on dairy farms. Which invariably meant dads finishing work spattered in cow poo and unpasteurised milk, a load of colourful swearing directed at the working dogs, the air hanging heavy with the ripe…

Translating to ‘brothy rice’, this soupy brew is yummo, like all Spanish cooking generally is. Simple, with direct flavours and not a tonne of ingredients, it’s easy to whip up. The Moors brought rice to Spain in the 8th century and today it’s cultivated in Andalucía…