Recipes

Georgina Hayden

I first ate a version of this when I was working for Jamie Oliver, as it’s a technique he is super, super fond of, a classic Italian method of cooking pork or chicken. It blew my mind. To be honest, this is not an aesthetically pleasing dish, as the milk splits in the sauce, but you will never cook a more tender or flavoursome roast chicken, and those ugly juices contain nuggets of flavour gold. You should absolutely make this next Sunday.

Mandy Yin · Simply Malaysian

One of my favourite dim sum dishes is lor mai gai (‘sticky rice chicken’) – glorious, steaming, lotus-leaf-wrapped parcels of glutinous rice with chicken, Chinese mushrooms and Chinese sausage. My interpretation uses good old jasmine rice and more easily available pancetta cubes or bacon. It’s achingly good comfort food and a one-pot wonder to boot!

Chetna Makan · Chetna's Healthy Indian Vegetarian

Spinach and lentils is a very typical combination and I have got a few ways to cook them together, but this particular recipe is special. It flavours the spinach with lovely spices and coconut, making the taste unique. You can eat a bowl of this on its own, or serve it with rice.

Naz Deravian · Bottom Of The Pot: Persian Recipes and Stories

Chelo is Iran’s culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation - parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam. The result has the tell-tale signs of lovingly prepared Persian rice: long, individual, fragrant, saffron-stained grains of rice, scattered like jewels across a platter with pieces of golden, crispy tahdig shining alongside. I save this method of rice preparation for the weekend and when entertaining.

Noor Murad · Lugma

This works really well for brunch, alongside soft-boiled eggs, but can just as easily be eaten as a light lunch or dinner. Feel free to make this vegan, by swapping out the halloumi for fried and salted tofu.

Daisy Terry, Rebecca Oliver & Max Tobias · The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between

The anchovy sauce is technical to make and very easy to split. The good news is, it doesn’t really matter if you mess it up. You might lose the silkiness, but you won’t lose the flavour. This is one of the tastiest things around and it works well as a brunch dish. Serve with plenty of bread to mop up the sauce!

Charlotte Druckman · Stir, Sizzle, Bake: Recipes for your Cast Iron Skillet

New Year’s Eve is a holiday I have little patience for and barely celebrate. I have two methods of coping: either leaving the country for someplace that isn’t teeming with tourists and Best Night Ever! cavorters, or staying home in my pajamas, drinking champagne, and eating something outrageously luxurious while watching old movies. A few years ago I was going with Option 2 and hadn’t figured out what my lavish culinary indulgence would be. Then I read something Amanda Hesser wrote about her mother’s Danish, and I became dead set on perfecting my own. There was no kneading required, and I just had to proof the dough overnight in the fridge. Filling and twisting it was just as painless. It was so good, I didn’t bother to let it cool and wait for the stupid ball to drop. I stood in my kitchen, ignoring everything else, as I stuck my fork in a slice, repeatedly, before cutting a second, larger piece. Later, when I got the idea of using pistachio paste in the filling, I knew I was going t

Charles Phan · Vietnamese Home Cooking

I eat pho - chicken or beef - almost every morning at the restaurant. It's also the first thing I eat when I go back to Vietnam. My family left Vietnam when I was twelve years old, and eighteen years passed before I returned. On my first trip back, I landed in Ho Chi Minh City in the morning from an overnight flight. It was disorienting to disembark from the plane into the humid day, stepping into a country that was both intensely familiar and also a distant memory. I went straight to a coffee shop, a noisy shoebox of a space where men were talking over coffee and the owner was dispensing bowl after bowl of pho. I was back in Vietnam. Bowls of pho are the hamburgers of Vietnam: incredibly popular, eaten every day by a majority of the population, young and old. In the mornings in Ho Chi Minh City, you see commuters sitting astride their parked mopeds, slurping down a bowl before they continue on to work. Every pho place serves the soup with a plate of garnishes: rau ram, mint, Thai ba

Chantal Coady · Rococo

Sea salt milk chocolate is one of Rococo's signature Artisan bars, and we have built on the collection by introducing this truffle. It is extremely popular, and this is the sought-after recipe. Stir a little freshly ground black pepper into the finished ganache if you are feeling adventurous; it works well.

Abi Balingit · Mayumu: Filipino American Desserts Remixed

I would be remiss if I didn’t include a leche flan recipe in this book! Although there’s a wide array of renditions of this dessert from around the world, I believe Filipino leche flan is the richest of them all. I’m relieved that my dad was able to write down his recipe for me when I first released my zine, flipped: matamis. My friend Meghan also graciously shared her nani Ramila’s chai masala recipe to incorporate into this flan. The mix of warm spices complements the sweetness of this egg custard. You can bake the leche flan in classic llaneras, the traditional oval-shaped metal pans from the Philippines, but I like using a heart-shaped aluminum pan for the cuteness of it.

Sugen Gopal

This is a popular street-food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats. These fritters are best eaten on the day they’re made, and better yet, while still warm.

Caz Hildebrand and Jacob Kenedy · The Geometry of Pasta

Just as Wagon Wheels, as a confection, may be considered a little tacky, so wheel-shaped pasta must seem somewhat trailer-trash to the Italian eye. With this in mind, here is an indisputably trashy recipe. It might not do for your soirées, but the kids will love it.

Hetty Lui McKinnon · Linger

Larb is originally from Laos but also popular in the northeastern and northern regions of Thailand. Traditionally a meat salad seasoned with fresh herbs, this vegan version features finely chopped cauliflower, which soaks up the spicy, citrusy sauce like a sponge. The ground rice is a traditional addition and, while it may seem fussy at first, takes only 5 minutes to do and really transforms the texture of the dish, adding a lovely aroma and nuttiness while also thickening up the sauce. You can skip it if you’re short on time. I have served this with lettuce leaves for a light salad, but I eat it with sticky rice (or white rice) for a more substantial meal.

Catherine Phipps · Leaf: Lettuce, Greens, Herbs, Weeds

This is one of those dishes that came about because of what I had to hand on the day — I was about to embark on a traditional rice filling, when I remembered the bag of black chickpeas (garbanzo beans) I wanted to experiment with. The black pudding — especially the Spanish sort, morcilla, works really well with them. The texture of the black pudding is quite important; you need a crumbly one, nothing too dense, as this will make the sauce claggy. For US cup measures, use the toggle at the top of the ingredients list.

Catherine Phipps · Modern Pressure Cooking

This is a dish that requires thick, meaty ribs – the sort that would normally be braised slowly for 7 hours or more – not the skinny ends. If you can only get skinny ribs, reduce the cooking time by 10 minutes. The flavour is based around gochujang, the Korean hot red pepper paste, which can give fire and sweetness and a deep red colour to anything you add it to. The cooking time is, frankly, miraculous, with several hours being reduced to 30–45 minutes.

Carla Lalli Music · Where Cooking Begins

Despite what you've read or choose to believe, there are lots of good ways to roast a chicken. This easy, slow-roasted method affords the bird a couple of hours to arrive at a shreddable tenderness reminiscent of rotisserie chicken. The chicken's perch on the oven rack lets heat circulate all around, while a side dish of potatoes, positioned just below, makes magic with all the chicken juices. For US cup measures, use the toggle at the top of the ingredients list.

Noor Murad and Yotam Ottolenghi · Ottolenghi Test Kitchen: Extra Good Things

This vegan main is very striking, thanks to the golden saffron water that gives everything a majestic golden hue. As with anything saffron-related, a little goes a long way. Serve this with a side-of-greens, for an easy weeknight meal.

Ryan Riley and Kimberley Duke

Festive feasting!

Calum Franklin · The Pie Room

This is a pie for wintry days when the roads are blocked and you are snowed in. It is rich, decadent and best followed by a nap on the couch.

Julia Turshen · What Goes With What

Okay, I love this recipe so much. You blend garlic, a tin of anchovies with their oil, lemon, olive oil, and Parmesan together, use it to dress your spaghetti, and top it all with parsley (and fried eggs, if you’d like). It’s all the elements of Caesar salad dressing combined with the joy of hot pasta. Don’t be shy with the black pepper!

Chetna Makan · Chetna's 30-Minute Indian

I have been enjoying this dish for many years, as have many others given its worldwide popularity. Punjabi families often make it at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe. I am very confident that you will make this stunning meal again and again. Serve with flatbread, naan or roti.

Marie Mitchell · KIN

Roti found its way to the Caribbean via indentured Indian labourers, a large Indian diaspora, with the biggest communities in Trinidad and Tobago and Guyana, who introduced foods like curries, roti and chutneys to the region. The name ‘buss up shut’ comes from the way the roti is beaten with wooden spatulas, spoons and hands after cooking, breaking up the layers until it looks like a ‘bust-up shirt’. Making roti is my therapy — my hands work and my mind rests. For that, I’m very thankful to Joe, who, for a number of years, was my (business) partner-in-crime with Island Social Club — if it weren’t for him, I doubt roti would have become so integral to my cooking.

Rosheen Kaul and Joanna Hu · Chinese-Ish: Home cooking, not quite authentic, 100% delicious

Spring onion oil noodles (葱油拌面) are deceptively moreish, yet quick and easy. Somehow, frying spring onion (scallion) in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, creates a deeply umami savouriness. It’s not a bad idea to make a large batch of the spring onion oil — stored in an airtight jar, it will keep for up to 1 month in the fridge, and then it’s a simple matter of tossing it through cooked noodles for a fast, satisfying meal.

Gurdeep Loyal · Flavour Heroes

I adore breakfast ice creams in every guise. Humphry Slocombe in San Francisco is famous for its Drunken Breakfast – a delicious combination of cornflakes and bourbon. I’m always mesmerized by the menu at Morgenstern’s in Greenwich Village, New York, which has flavours like almond croissant, chocolate granola and blueberry-maple pancake. And the one time I ate at Heston Blumenthal’s Fat Duck, its bacon and egg ice cream was a true highlight. My all-time favourite was a brown toast ice cream served at an unassuming dessert bar on London’s Brick Lane. My riff on it adds a syrupy malted-coffee ripple… ice cream for breakfast with an espresso kick!