“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…

“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast…

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…

“Sweet spices in a ragù are typical of northern Italian cooking, and they are surprisingly perfect with meats like lamb, beef and game. The star anise and cinnamon lend sweetness and depth, while the tomato, red wine and rosemary bring this back to more recognisable territory…

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss…

“This dish has a special place in my heart – I’ve eaten it a lot over the years and absolutely delicious. Take the time to follow a few easy prep steps for spot-on rice. First, rinse your rice well under cold, running water before you cook it; this washes off excess starch that can make it clump…

“This is a childhood treat Mum would make for us, and I’m a fan of the retroness of it, so I’m on a mission to bring it back. The recipe is just how she made it, but I’ve added the pecan praline. You might have some praline left over, which you can store in an airtight container for up to a week (if it doesn’t get scoffed before then)…

“I like to use a mix of colours for the tomatoes here, but use what looks and smells good. As for balsamic vinegar, I prefer those from the Modena region of Italy. If you can’t crack it open and smell it before you buy, then be guided by price…

Fellow members of the chili crisp fan club will revel in these umami-packed cookies where sweet and savory battle deliciously for attention. These are gooey, mottled with melty pools of dark chocolate, and wrinkled with crunchy golden ridges. Brown butter makes them toasty, nutty, and extra chewy…

Coconut and pandan might as well be soulmates. They belong together. It’s a partnership revered across Southeast Asia and one I re-create again and again throughout this book…

When the pandemic officially began, I took refuge at my childhood home in the Southern Outer Banks of North Carolina. In a matter of weeks, banana bread was in the midst of a resurgence. Everyone was baking it and everyone was talking about it…

“This is the kind of pie that gets me. The kind I fall head over peel in love with. The buckwheat crust is the ‘edible bowl’ I love and the earthy, toffee sesame crunch is the pie accessory you never knew you needed…

“If you ever see me at the supermarket, chances are I’ll have a caramel mud cake in my basket. It is my favourite massproduced treat and resolutely non-guilty pleasure. Alas, so many attempts to re-create it left me disheartened – until I dabbled with chicory, a caffeine-free coffee substitute…

“Brownies are like socks. Stay with me here … They are mostly functional, but when you get a really, really good one, you really, really know it and you become deeply loyal to those socks/that brownie. Brownies are also a deeply personal bake – no nuts, fudgy, cakey, edge piece or centre piece…

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

A popular dish from the cookbook Bao Family by Céline Chung. Granny Smith apples are a great choice, as they’re firm and slightly tart, which balances out the sweet sugar coating…

A popular Chinese dish from the cookbook Bao Family by Céline Chung. Tasty, simple to make, and packed with flavour…

“White pomfret was Amah’s favourite fish to eat, but it was really expensive. I knew every time we ate it something special had happened: maybe my dad had closed a business deal, maybe one of us got straight As at school or maybe it was for Lunar New Year. It was precious…

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

“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…