People often mistake salsa verde (green sauce) for pesto — but once you’ve tasted this tongue-tickler, you’ll want to put it on everything! Use it on pork chops or steak, blob it on schnitzel, drizzle it on cauliflower cheese, stir it through pasta and eggs. It also makes a great dip for corn chips…

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex…

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…

In Hue, Vietnam, these pancakes are known as banh khoai, which translates as ‘happy cake’, and happiness is certainly what you’ll experience when you master this classic street dish. The key to replicating it at home is to get your frying pan nice and hot and to spread an even layer of the batter across the pan…

A very pretty and slightly more sophisticated play on a classic. Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day. TIP - can be made up to 2 days in advance…

We love the old-world, gruff charm of Kao Rou Ji restaurant in Beijing’s Houhai precinct. This gorgeous area is right on the lake and although it has been hijacked somewhat by souvenir shops and pizza joints, it still speaks of a time when life was a little less polished and a lot less Westernised. The dining room is filled with the smells of cumin and lamb and barbecued meat and this dish reminds us of being there…