Georgie Mullen’s elegant vegetarian spring menu
Celebrate the arrival of spring with author and creator Georgie Mullen's elegant vegetarian spring menu
As the days grow longer and the weather warms, spring offers a bounty of fresh ingredients perfect for celebrating the season’s renewal. Food writer Georgie Mullen’s spring menu is an elevated tribute to these early harvests, weaving together bright flavours and inventive pairings that capture the essence of spring. For more recipe ideas, check out our March guide on the best seasonal ingredients or explore our other meal plans, including Nisha Parmar’s vibrant sharing menu. Starter Purple sprouting broccoli tempura with wild garlic aïoli Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a cocktail. It's a little plate of green magic. Drinks Rhubarb and elderflower spritz Forced rhubarb is in season between January and March, and is known for its slender stalks and vibrant pink colour. After March, you'll find outdoor-grown rhubarb, which is available until summer – slightly less vibrant and a little less sweet. For its lively pink colour, I like using forced rhubarb in this cocktail but if you can only find outdoor-grown rhubarb, a small splash of red food colouring in the syrup will help boost the colour. Don't throw the rhubarb purée left in the sieve away – I eat it with yogurt and granola in the morning. Main New potato, raclette and spring onion galette I love making pastry – rubbing the flour and butter between my fingertips might be the most therapeutic job in the kitchen. If you are new to pastry, a galette is a good place to start – they are supposed to look rustic. Dessert White chocolate mousse with poached rhubarb White chocolate and rhubarb are a gorgeous match. The mousse is silky and sweet, balanced by the tart poached rhubarb. You can prepare both the mousse and the poached rhubarb up to three days in advance, making this a perfect pud for hosting.
Maunika Gowardhan's joyous Keralan dishes
Discover Maunika Gowardhan's mouthwatering recipes, inspired by her travels in Kerala
One of the most stunning regions within southern India is undoubtedly the state of Kerala. Most people I speak to who have visited always rave about the scenic views, food, culture and the local people. My first trip and introduction to the Malayali community was at the age of 12 when I made a trip to travel with family and friends across the city. Ever since, I have been so many times to explore the city, cuisine and also, by chance, for a family wedding. Seeing the varied communities within one region including Christians, Muslims and Hindus, and the differences in cooking styles, fascinates me. For instance, the Malayali Hindus have a unique cooking style with recipes and traditions which include religious practices that differ to the Christian and Muslim communities in Kerala. The prevalence of cooking fish, meat or poultry within the coastal region have come from the culinary influences of the Christian and Muslim families. A region renowned for its use of black pepper in curries and stir-fried dishes much before chillies made an entry into India. For me, delving into Syrian Christian cooking holds joyous memories as a young girl. I always turned to Mariam, a lovely lady who left Kerala to join our family home and brought along with her an abundance of local knowledge and recipes that I have adored. This in its truest form is where my love for (and introduction to) Kerala and its people began. She used to cook the most delicious avial (potato curry) and plenty of fish, as well as meat curries, too. She would share stories of her hometown and how they grew local veg, went fishing and ground spices. I could listen for ages and that is one of the reasons I thoroughly enjoy visiting Kerala even today. Maunika Gowardhan's Keralan dishes Kerala fish moilee This is best made with fish steaks, which are held together with the help of a centre bone and ensure the fish stays intact (ask the fishmonger to do this). If you can’t get steaks, chunky fillets will work. Nadan chicken peralan Last year during my travels in Kerala, I ate this chicken peralan and loved the flavours. Most family homes I’ve eaten this dish at have cooked the chicken separately to the gravy, although I prefer to make it all at the same time rather than in stages. Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much flavour, as well as a gorgeous aroma while complementing spices such as mustard seeds and curry leaves. Serve with rice, paratha or pathiri. Thakkali pachadi Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast. Discover more of Maunika Gowardhan's crowd-pleasing recipes below: Chole palak (spiced chickpea curry) Vegetable raita Rajma tikki Sindhi dhal pakwan Chilli paneer fry Lamb chop curry Tarka dhal Goan prawn and coconut pie Nankhatai (cardamom biscuits)
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Want to make authentic Korean bulgogi? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for spicy BBQ-style pork with steamed rice, crunchy lettuce wraps and cucumber banchan. Try her recipe below, then discover more South Korean recipes and learn 10 things we love about South Korean food. Read more about Verna Gao's new food travel series. Verna says, "This spicy, sticky, flavour-packed bulgogi is perfect for a quick weeknight dinner – it’s seriously addictive and this is your sign to make it. You can use pork belly for this, but I personally love pork shoulder. I’ve paired it with lettuce, kimchi, spicy marinated cucumber and, of course, some rice. It tastes SO good and it takes me right back to my travels in South Korea. It's also a great meal-prep recipe as you can make it ahead of time and just serve it up when you're ready to eat." Watch her video below, then discover her recipe for crispy pan-fried dumplings. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Korean spicy pork bulgogi recipe
Vibrant Burmese recipes: The Rangoon Sisters' signature dishes
Explore the flavours of Myanmar with the Rangoon Sisters’ best-loved dishes from comforting curries to salads, noodles and sweet treats
Looking for Burmese recipes? Want to explore Burmese food and cuisine? The Rangoon Sisters (half Burmese sisters Emily and Amy Chung) show us that Burmese cooking is all about balance. Sour, salty, spicy and rich flavours layered together using fresh herbs, aromatics and bold seasoning. This collection celebrates the vibrant food of Myanmar, focusing on The Rangoon Sisters’ signature dishes, inspired by family recipes, supper clubs and modern home cooking. Burmese recipes from The Rangoon Sisters Burmese meatball curry This is one of our late grandma’s weeknight staples, warming and comforting, with a luscious curry sauce. Coconut isn’t commonly used in Burmese curries, but she would always add her own spin to things and it adds a lovely richness. You can substitute the beef mince with pork (or a mixture) and we’ve also used turkey thigh mince before too. Burmese shredded noodle salad Burmese salads are a mainstay for us at home as they can be an easy and delicious way to use up any leftover carbs or protein once you have all the other condiments to hand such as the garlic oil and toasted gram flour. Here we have combined spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture. Burmese sour vegetable soup Every Burmese spread will be accompanied by a light broth in a small bowl. This helps to hydrate alongside a meal, cleanse the palate between dishes or even to loosen a curry sauce. You can easily serve this alongside meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own. Burmese fried chicken (kyet thar kyaw) Emily and Amy share their take on a popular street food from Burma. Burmese fried chicken is seasoned with chilli and turmeric, and traditionally served on the bone without a batter. In 2015, Yangon saw the arrival of the first branch of the big international fried chicken joint we all know and love, to huge queues. The sour dipping sauce (achin yay) packs a punch and goes particularly well with fried snacks. If you can’t get hold of tamarind pulp, you can substitute it with a teaspoon of ready-made tamarind paste mixed with 100ml hot water. Crispy pork wontons Crunchy and hot with a sweet and tangy sauce, these crispy wontons were always a part of the festive season at Emily and Amy Chung's Chinese-Burmese childhood home. The Rangoon Sisters have added a Burmese-inspired twist to the filling and the sauce, to pay homage to both parents (their mum being from Myanmar). Burmese recipes from other chefs Burmese coconut noodles with chicken This recipe for ohn-no kauk swé, a brothy, coconut-laced dish, is flavoured with chilli, ginger, paprika and fish sauce. This recipe comes from Burmese restaurant Lahpet in Covent Garden, London. Burmese grilled aubergine This side dish also from Burmese restaurant Laphet sees grilled aubergine dressed with shallot, chilli, lime and roasted peanuts. It it really packs a punch in terms of flavour and texture. Burmese cassava cake Cassava – a starchy root vegetable – is the star of this five-ingredient cake from Burmese restaurant Laphet. It's served with jackfruit sorbet in the restaurant, but is great with ice cream or cream, too. Burmese margarita Check out this zingy riff on a classic margarita. To make the jaggery syrup, mix one part jaggery with one part water in a pan, bring to the boil, then cool. Burmese chicken pilaf (danbauk) A fragrant chicken pilaf, danbauk is served at countless celebrations in Burma. This recipe comes from MiMi Aye, a chef, author and host of the Burmese Food & Beyond supperclub. Full of sweet and warming spices, danbauk is often referred to as a Burmese biryani, but it owes more to Persian cuisine and, in fact, the name is derived from the Persian culinary term ‘dum pukht’. All cooked in one huge pot, it is served with great aplomb at the table, with a feast of crispy fish relish (floss), Burmese-style coleslaw, and refreshing sour soup on the side, all of which balance the buttery richness of the rice. Drinks are generally not served during a Burmese meal – instead, liquid refreshment comes as a broth or soup. Burmese pork and potato curry Treat your friends and family and cook this punchy Burmese curry recipe from food writer and chef Darina Allen, with tender pork belly and soft waxy potatoes. This easy dish may take a bit of time but it will be well worth the wait.
Host a three-course dinner at home with these bright, flavour-packed dishes perfect for sharing with friends or family
From bold starters to aromatic mains and comforting desserts, this menu celebrates private chef Nisha Parmar’s take on big flavours and easy entertaining. Each dish is designed to be simple to prepare, made with fresh seasonal ingredients and full of colour. For more entertaining inspiration, check out John Gregory-Smith's feasting menu and more effortless entertaining ideas. Starter Curry leaf tomatoes on yogurt with Bombay mix A relaxed, flavour-packed dish designed for sharing. Juicy tomatoes are simmered with curry leaves, mustard seeds and warming spices, then spooned over yogurt and topped with crunchy Bombay mix. Serve warm or cold with flatbreads for a starter that can be made ahead and enjoyed at your leisure. Main Hariyali (green masala) prawn and saffron pulao This elegant one-pot rice dish is a dinner-party crowd-pleaser. A vibrant green herb masala comes together with saffron and prawns in a simplified pulao (inspired by biryani) delivering maximum flavour with only one pot to wash up! Dessert Chocolate, miso and sesame self-saucing pudding A comforting dessert for chilly evenings, perfect for sharing. This clever pudding bakes into a soft sponge with a rich, molten sauce beneath. White miso adds savoury depth to the chocolate, while sesame seeds bring a subtle nuttiness. It’s perfect served warm with ice cream or crème fraiche.
Tiger milk ceviche black rice bowl with coconut
Try Gurdeep Loyal's zesty Peruvian marinade for seafood, served with black rice for drama. Don't forget the coconut chips and jalapeños on the side.
Try our tiger milk ceviche black rice bowl with coconut, then discover mooli and pomegranate ceviche, sea bass ceviche with blood orange, aleppo pepper and pistachio or popcorn ceviche. Food and drink trends specialist Gurdeep Loyal says: "Leche de tigre (‘tiger’s milk’) is a citrus-based seafood and pickle vegetables for ceviche dishes. Lime juice and ginger are its key components, bringing zesty juice and zingy fire to the milky white elixir. "Other additions often include soy or ponzu, garlic, spices and chilli, coconut and sometimes other sharp fruits like passion fruit, pineapple or tamarillo (tree tomato). Thanks to its high acidity the marinade effectively cooks the proteins in the fish leaving it tender and very flavourful. "It’s also great as a salad dressing – some places even serve up shots of invigorating tiger’s milk as a hangover cure. At the stylish Tigermilk restaurant in London – specialising in seasonal South American cooking – pollock ceviche is served in creamy coconut leche de tigre with mango, pomegranate, red onions and coriander. At Crudo Cevicheria in Covent Garden the menu features leche de tigre seabass with sweet potato, choclo and cancha corn. "Over in New York, Peruvian fine dining restaurant Nuyores (from chef Oscar Lorenzzi) offers tuna ají amarillo leche de tigre with crispy seaweed sweet onion. And, in Paris, Selva (from chef Felipe Camargo) has a veggie take with candied celeriac, spinach tiger leche, cashews, parsley oil, crunchy quinoa, plantain chips and achiote. "Black rice – as loved by restaurants like Dimes Deli in New York – is a delicious and unexpected base for tiger’s milk ceviche. It has a rich, nutty, slightly sweet flavour and almost chewy texture, with the antioxidant anthocyanin creating its black colour. Black rice is also higher in protein than other rice, and rich in fibre." Tiger milk ceviche black rice bowl with coconut recipe
Combine spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture.
Try our Burmese shredded chicken noodle salad, then discover chicken satay noodle salad, Thai chicken noodle salad, soba noodle salad and more noodle recipes. Doctors, home cooks and sisters Emily and Amy Chung say, "Burmese salads are a mainstay for us at home as they can be an easy and delicious way to use up any leftover carbs or protein once you have all the other condiments to hand such as the garlic oil and toasted gram flour. Here we have combined spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture." The recipe makes more garlic oil than you’ll need, but any remaining can be stored in an airtight jar in the fridge for up to three months for more salads, to drizzle on pasta or anything really. You can also substitute the chicken thighs with leftover roast chicken or other protein. Burmese shredded chicken noodle salad recipe
Try serving this fragrant soup alongside a meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own.
Try our Burmese sour vegetable soup, then discover cabbage soup, sweet potato soup, celery soup, cauliflower soup and more soup recipes. Doctors, home cooks and sisters Emily and Amy Chung say: "Every Burmese spread will be accompanied by a light broth in a small bowl. This helps to hydrate alongside a meal, cleanse the palate between dishes or even to loosen a curry sauce. You can easily serve this alongside meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own." Burmese sour vegetable soup recipe
Explore the flavours of Syria with a Syrian chef's signature dishes, from lemon cardamom cake to roasted curried cauliflower
Looking for Syrian recipes? Try these authentic recipes from Imad Alarnab, then check out our Middle Eastern meze recipes. Imad uses ingredients such as pomegranate molasses (a tangy sweet-sour syrup made from boiling and reducing pomegranate juice), sumac (the vibrant, citrussy sour dried and ground berries of the sumac plant), bulgur wheat (cracked wheat berries that are cooked and dried, traditionally used in tabbouleh) and tahini (a paste made from toasted and ground sesame seeds). Best Syrian recipes Sumac-cured trout with potato rosti Imad says, "This makes a great breakfast or brunch dish. I have used a lot of Syrian spices and aromas to give this dish our tweak and flavours." Roasted curried cauliflower Imad says, "I’m a big fan of cauliflower – I always love to take humble ingredients and make them the star of a dish." Lemon cardamom cake Everything tastes better with lemon and cardamom, especially if it is sweet, and these are signature flavours of Syria. Enjoy this gorgeous bake with a cup of tea or Syrian coffee. Syrian baba ghanoj Perfect as a snack or a side to a meze feast, this recipe from Imad’s Syrian Kitchen in London makes great use of aubergines, tahini and greek yogurt. Muhammara A traditional Syrian dish, make this smoky red pepper dip and garnish with parsley, red onion, pomegranate seeds and a trickle of olive oil. Syrian chicken with bulgur wheat (burghul bl ja) Transform chicken thighs with fragrant cardamom, cinnamon, cloves and cumin, then serve on top of raisin-studded bulgur wheat for a colourful dinner. This recipe comes from Imad’s Syrian Kitchen. Syrian falafel Try this spiced falafel recipe from Imad’s Syrian Kitchen as part of a meze-style feast. They are best served with a fresh salad and lemony tahini sauce. Barazek shortbreads Barazek cookies or biscuits are thin, crispy and usually come with sesame and pistachios. They're easy-to-make and are traditionally served as sweet treats in Syrian bakeries. This recipe was created by Lily Vanilli for her book #Bake For Syria. Lily says… “I love the traditional barazek biscuit, and wanted to merge the Syrian flavours with a traditional English biscuit.”
Small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze... perfect for sharing with friends over the Christmas holidays
Try Edd Kimber's sticky toffee monkey bread, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies. Baker, author and first ever Great British Bake Off winner Edd Kimber says: "Monkey bread is most commonly made in a bundt and make it in all manner of different bakeware. Personally I love making desserts in a cast-iron frying pan so that they’re served straight from the oven. But let’s back up, what is monkey bread? At its simplest it’s small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze. In this version this glorious dish is combined with sticky toffee pudding to make something spectacular. To ensure this is as sticky and saucy as the dessert, I make this dish a little differently than the classic method. The caramel-esque brown sugar sauce is not just added to the cast-iron pan and baked with the bread dough – half is reserved and added after baking, giving it a more generous level of sauciness, akin to a sticky toffee. Now you could of course serve the dessert as is but a drizzle of cream or custard would never go amiss." View Green Video on the source website Sticky toffee monkey bread recipe
Scandinavian-style Christmas entertaining ideas
Embrace the spirit of the smörgåsbord with this cosy festive sharing feast from food writer Sebastian Graus featuring classics like meatballs and potato gratin
Bring a touch of Nordic magic to your festive table with these comforting dishes from food writer Sebastian Graus. Then explore more of the region’s flavours with our easy Scandinavian recipes and discover how to cook like a local in our guide to Nordic cuisine. Plus, find Nisha Parma's vibrant sharing menu and John Gregory-Smith's winter feast menu. Want to see how the rest of the world celebrates? Check out our festive recipes from around the world guide for more global inspiration. Scandinavian-style Christmas recipes Julköttbullar (Swedish Christmas meatballs) For Sebastian, Christmas wouldn’t be complete without meatballs. “Ask me what I can’t live without at Christmas and the answer’s easy: meatballs,” he says. His version dresses the traditional Swedish favourite for the season, using warming spices, buttery onions and a creamy sauce that makes them even more comforting. Serve them the traditional way with smooth mashed potatoes, tart lingonberry jam and crisp cucumber ribbons tossed with dill. Sebastian also has a couple of smart tips: chilling the mixture before shaping makes it easier to handle, and damp hands will stop it sticking. Swedish roasted beet and apple salad Every Christmas, Sebastian’s Finnish mum would make rosolli – a jewel-bright beetroot salad that’s a staple on Finnish festive tables. His version stays true to that memory while adding a few tweaks for balance and freshness. The beetroots are roasted until tender and dressed with a punchy mustard and apple cider vinegar vinaigrette, then tossed with crisp apples, red onion and crunchy walnuts. “It still tastes like home,” he says, “but it cuts beautifully through the heavier parts of the feast.” Swedish blue cheese Janssons frestelse (potato gratin) The Swedish classic Janssons frestelse translates as “Jansson’s temptation”, and Sebastian admits it’s impossible to resist. Traditionally made with pickled sprats, his version swaps in blue cheese for a richer, more festive twist. Layers of tender potatoes, slow-cooked onions and double cream bake beneath a golden topping of breadcrumbs and melted stilton. “The blue cheese adds a punchy, savoury bite,” Sebastian explains. “It’s hearty, warming and perfect alongside the lighter dishes.” He recommends making it ahead and reheating before serving – the flavours only deepen with time. Swedish citrus-cured gravadlax with juniper and pink peppercorns Gravadlax, meaning “buried salmon”, is one of Sebastian’s all-time favourite dishes to serve at Christmas. His take uses orange zest, juniper berries and pink peppercorns for a gently fragrant cure that’s elegant yet straightforward. Swedish baked rice pudding For Sebastian, no festive table is complete without a bowl of rice pudding. “It’s what we always had on Christmas Eve,” he says. “Ladled out at lunch before the festivities begin.” His version is baked until golden, with milk, cream, sugar and a hint of cinnamon. Served warm with fresh orange segments, it’s comforting and nostalgic, especially when you include the traditional hidden almond. “Whoever finds it is said to have good fortune for the year".
Verna Gao's Finnish salmon soup (Lohikeitto)
Craving a cosy one-pot? Content creator Verna Gao shares her recipe for a classic Finnish stew that's packed with tender salmon, fresh dill and nourishing veg
Want to make Finnish salmon soup? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for the classic dish from Finland with salmon, leek, potatoes and carrots. Try her recipe below, then discover more easy Scandinavian recipes and learn 10 things we love about Finnish cuisine. Read more about Verna Gao's new food travel series. Verna says, "This is my new favourite soup since coming back from Finland – I’m honestly obsessed. It’s so fresh and creamy. The salmon stays unbelievably tender as it poaches gently in the broth, and the dill and lemon just bring everything to life. An absolute must-try this soup season." Watch the video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Finnish salmon soup (Lohikeitto) recipe
Sweet potato and cranberry fritters with nuoc cham
These Vietnamese-inspired sweet potato fritters have a festive twist with dried cranberries. The tangy-sweet-salty dipping sauce is a great one to have to hand for the festive season
Try our sweet potato and cranberry fritters with nuoc cham, then check out our classic pea fritters, courgette fritters and chickpea fritters. Plus, discover more ways with sweet potato. Sweet potato and cranberry fritters with nuoc cham recipe
Fluffy, Colombian-style scrambled eggs cooked with sautéed tomatoes and spring onions. Simple, colourful and served with fried plantain, an arepa and cheese
Want to make authentic Colombian huevos pericos? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for Colombian scrambled eggs cooked with tomato and served with avocado, plantain and an arepa. Try her recipe below, then discover 10 things we love about Colombian cuisine. Read more about Verna Gao's new food travel series. Verna says: "I had no idea what to expect with Colombian cuisine, but after three weeks travelling across the country, I learnt so much more. Colombian food changes a lot depending on where you are. In Cartagena on the coast, it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín, you’ll find bandeja paisa – a giant platter of beans, rice, pork belly, avocado and more. Up in Bogotá, the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time (and honestly… I didn’t hate it). One thing you’ll never struggle to find? Street food. From grilled meats and sausages to empanadas and endless snacks, it felt like every corner had something new to try. "Here I've made fluffy scrambled eggs cooked with sautéed tomatoes and spring onions. It’s simple, colourful and I’ve served mine with some fried plantain, a little fried arepa and a bit of cheese. Delicious!" Watch her video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Verna Gao's Colombian huevos pericos (scrambled eggs with tomato)
This is a recipe of Chinese-Mauritian origin and the magic lies in its theatrical upside-down reveal at the table
Try Shelina's Mauritian magic bowl (bol devire), then discover healthy one-pan chicken and rice, baked Spanish rice with chicken and chorizo or machboos (Omani chicken one-pot rice). Shelina says, "Originally a street food staple in Mauritius, it’s made for sharing and celebration. I loved serving it in my restaurant, where my diners would always smile as the bowl is flipped to unveil a perfectly fried egg perched on top of a mound of rice and glistening veggies." Mauritian magic bowl (bol devire) recipe
Mauritian chilli cakes (gato pima) with tomato chilli chutney
These Mauritian street food snacks are crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavour
Try Shelina's Mauritian chilli cakes (gato pima) with tomato chilli chutney, then discover sweetcorn and ricotta fritters, leek fritters, cauliflower fritters and courgette fritters, plus discover more vegetarian fritter recipes. Shelina says, "Gato pima is, without a doubt, my favourite gajak — Mauritian street food snack. I grew up eating these spicy little fritters at every family gathering, festival or after school. What I love most is how simple they are to make – just soaked yellow split peas and a few aromatics. They’re naturally vegan and gluten-free, which means I can serve them to pretty much anyone. And once you start eating them it’s impossible to stop at just one. In my family there was always a batch frying in the background while the adults chatted and the kids ran around. They aren’t just food, they’re memory, culture and connection all wrapped up in a golden, crispy bite." Mauritian chilli cakes (gato pima) with tomato chilli chutney recipe
Crying tiger beef salad (yum nua seua rong hai)
Try tender grilled beef paired with bold, spicy and tangy flavours – don't forget the quick lime juice and chilli flake dressing
Try Chariya Khatitiyot's crying tiger beef salad (yum nua seua rong hai), then discover broccoli vegetable pad Thai, Thai green chicken curry or healthy pad Thai. Crying tiger beef salad is a dish as intriguing as its name. It is beloved for celebrations and special occasions, partly because steak is considered a luxury in Thailand, making it a rare and meaningful treat. Its rarity makes it even more special and it’s a dish everyone loves to share when marking life’s big moments. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Crying tiger beef salad (yum nua seua rong hai) recipe
Garlic-fried pork mince, crispy shallots and spiced chillies make for the perfect Thai sharing salad. Serve with sticky rice and lettuce cups
Try Chariya Khatitiyot's Larb Muang (Thai chopped pork salad), then discover Thai-style noodle and pork salad with mint and peanuts, Thai salad with ginger or pad Thai salad. This was the dish my family loved to cook every Sunday, our special gathering day. It reminds me of how families here come together for Sunday lunch. We’d prepare this dish, serving half of it raw for the adults and the other half cooked for the children. I always stuck with the cooked version, I never dared to try the raw one. After lunch the whole family would gather around our small TV watching boxing matches. It wasn’t just about the food, it was about spending time with family and sharing simple joys. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Larb muang (Thai chopped pork salad) recipe
Make the most of seasonal pumpkins with this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste.
Try Chariya Khatitiyot's Thai pumpkin curry (gaeng fak thong), then discover pumpkin soup, miyan taushe (Nigerian pumpkin stew), or prawn and pumpkin curry. This always takes me back to the days when we had pumpkin plants growing in the backyard. The leaves were so big, I remember thinking they were larger than my head. The pumpkins were green on the outside but bright orange on the inside. Now, living away from home, I tweak the recipe to use butternut squash, which is easier to find but still tastes just as good. My mum told me this was my grandma’s favourite dish. I was too young to remember her since she passed away when I was little but every time I cook it I imagine sharing it with her, hoping she would have loved it as much as I do. Recipe extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photograph: Clare Winfield. Recipes are sent by the publisher and not retested by us. Thai pumpkin curry (gaeng fak thong) recipe
Transform a childhood favourite into a grown-up dessert with the umami flavours of brown butter and miso
Try Edd Kimber's brown butter miso treacle tart, then discover our ultimate treacle tart, treacle tart with salted honey crust and brioche treacle tart. We've also got plenty more more indulgent dessert recipes to try, including treacle sponge, sticky toffee pudding, Manchester tart, gypsy tart and apple crumble. "As a child, a treacle tart appealed mainly because of its sweet and sticky texture. As an adult, that intense sweetness can be a little overwhelming – a bit saccharine. In this version I wanted to keep the charm of the original but give it the balance and depth I was craving. To achieve this I deployed a couple of my favourite tweaks: adding miso and brown butter for depth, and a hint of something savoury, salt to balance the sweetness and a touch of lemon zest to provide brightness. The resulting tart is absolute heaven. When making this sort of dessert most people reach for basic white bread for the breadcrumbs, but you can – and should – play around with the type of bread. If you have wholemeal sourdough on hand it will give the tart an even more pronounced flavour." Brown butter miso treacle tart recipe
Gochujang prawn toast rice paper pancakes
Turn paper-thin Vietnamese rice paper sheets into a crispy pancake, complete with spicy sesame prawn filling
Try gochujang prawn toast rice paper pancakes, then try our bánh xèo tôm Vietnamese pancakes, bun cha with sizzling meatballs and Vietnamese chicken curry (cà ri gà bí). Rice paper sheets are paper-thin transparent wraps traditionally made from rice, tapioca and water. What’s unique about them is that they can be both supple and chewy, or shatteringly crispy, depending on how you use them. For Thuy Diem Pham (@chef_thuy_pham), chef and author of The Little Viet Kitchen and Vietnamese Made Easy, they are a staple of her cooking. “As a Vietnamese, rice paper isn’t just something I use often, it’s something I adore,” she tells me. “It’s incredibly versatile: a light, stretchy sheet that transforms into goi cuon (summer rolls), bánh cuon (steamed rice rolls), cha giò (fried spring rolls), dumplings or even crispy Vietnamese pizza on the BBQ!” When using it for rolls, Thuy has an expert trick: “Don’t use warm water to wet the paper, as it softens too fast and you lose control. Use cold water instead. The key is to understand rice paper so you can control it, know when it’s soft, when it’s still firm and when it’s perfectly elastic. When it’s hydrated just right, it’s much stronger than you’d expect. When rolling, keep it snug and airtight, and push out the air so the fillings don’t slide out mid-bite.” You could also turn this recipe into crispy rolls if you like by blooming the rice paper in water, rolling up the prawn filling into mini cigars, then deep-frying. Gochujang prawn toast rice paper pancakes recipe
Food content creator Verna Gao (aka @vernahungrybanana) shares her recipe for golden, pan-fried Chinese dumplings with a juicy pork mince and cabbage filling
Want to make authentic Shanghai sheng jian bao? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shows us how to achieve dumpling perfection at home – crispy and golden on the bottom with a steamed pork mince and cabbage filling. Try her recipe below then discover more Chinese recipes and dumplings recipes from around the world. Verna says, "This is how to make my favourite Shanghai sheng jian baos – they're totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in size as it proofs, but is still more fluffy than a usual dumpling dough. Save this recipe for when you're next in need of some proper comfort food. For the filling you can make lots of different varieties, but for this I chose a basic pork one." Watch the full recipe video below. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video on Korean BBQ... View Green Video on the source website Crispy pan-fried dumplings (Shanghai sheng jian bao) recipe
Expect fall-apart meat infused with bold spices, garlic and preserved lemon. It’s the kind of dish that feels celebratory but requires very little effort – just time and trust in the oven
Try slow-roasted lamb shoulder, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This is inspired by tangia, a traditional dish from Marrakech that’s slow-cooked in clay urns buried in hot embers. It was historically prepared by men and taken to the local hammam to cook gently over hours, ready for Friday lunch. The result is always fall-apart meat infused with bold spices, garlic and preserved lemon. I wanted to bring the essence of tangia without the urn or the embers. This captures the same richness and tenderness, with a marinade that seeps into every corner of the lamb as it roasts low and slow. The onions beneath soften, caramelise and absorb all the flavour from the meat and spices. It’s the kind of dish that feels festive but requires very little effort, just time and trust in the oven. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan slow-roasted lamb shoulder recipe
Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive
Try chicken tagine, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This chicken tagine is one of the most iconic dishes in Moroccan cuisine. For me it captures the essence of the traditional Moroccan kitchen and it’s the dish my mother would prepare for me whenever I visited from London. It’s often made for family lunches and gatherings but it’s actually simple enough to make on a weeknight for dinner. The marinade, made with lemon juice, turmeric and ginger, infuses the chicken with warmth and depth, while slow-cooked onions create a sweet, silky base. Serve it with crusty bread to mop up the sauce or a side of couscous. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan chicken tagine recipe
Spinach chigirtma (Azeri spinach and eggs)
Experience a taste of Azerbaijan with this simple celebration of spinach and eggs, flavoured with sea salt and dried chilli flakes
Try spinach chigirtma (Azeri spinach and eggs), then try spinach artichoke dip, healthy spinach omelette, or gigantes with spinach and chard. While scholarship has stumbled over the precise date and means of spinach’s transmission from West to East, it is generally accepted that the so-called “chieftain of leafy greens” (as spinach was dubbed by the 12th-century Arab-Andalusian agriculturalist Ibn al-’Awwãm) arrived in China, in seed form, from Iran via Nepal in the middle of the 7th century CE. Special and rare enough to be sent as tribute from the Nepalese king to the Tang Court in Chang’an, spinach is now a mainstay on tables across the world. Recipe extracted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us. Spinach chigirtma (Azeri spinach and eggs) recipe