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The ultimate meatball sandwich
Image By Freddie Janssen Abstract This really is the ultimate meatball sandwich: juicy pork and fennel meatballs, a rich tomato sauce, crunchy sweet fennel pickles and a nutty, dreamy pesto. My...
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Atjar
Image By Freddie Janssen Abstract Varieties of this sweet-and-sour pickle appear in many guises across Asia. It’s called achat in Thai cuisine, acar in Malaysia and Indonesia, and we call it atjar in...
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Shallot and thyme tarte tatin
Image By Anneka Manning Abstract Caramel in moderation works wonders for some savoury dishes, this being one of them. Serve wedges of this rich tarte tatin with dressed salad leaves and a dollop of...
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Sandwiched peanut oat cookies with dulce de leche
Image By Anneka Manning Abstract Bite-sized, nutty and incredibly more-ish these cookies bring together a heavenly flavour combination – caramel, peanuts and oats.
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Vietnamese coconut crème caramel (kem flan)
Image By Anneka Manning Abstract The Vietnamese can thank the French for introducing crème caramel to their cuisine but we can thank the Vietnamese for adding coconut. Rich dark caramel coating a...
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Dulce de leche brownies
Image By Anneka Manning Abstract Brownie lovers, take note: with every portion holding its very own generous dollop of dulce de leche, this is the brownie you have been searching for all your life!...
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Baked salted caramel banoffee tarts
Image By Anneka Manning Abstract Crisp pretzels and a salted caramel filling takes this classic English dessert to new heights. Serve these banoffee tarts either chilled or at room temperature but...
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Layered banana and hazelnut cake with caramel
Image By Anneka Manning Abstract Layer upon layer, this impressive cake is deceptively simple to make. What’s more, you could call it a hazelnut hummingbird cake with the added bonus of lashings of...
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Assam laksa
Image By Christina Yeow Abstract "This is my all-time favourite Malaysian dish. Whenever I go back to Kuala Lumpur, my first thought as the plane hits the tarmac is to make a bee line for the closest...
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Avocado loaf with raspberry glaze
Image By Poh Ling Yeow Abstract “This is a great alternative to a regular pound cake and great for those half eaten avos that might be lurking around in your fridge or fruit bowl. I was concerned the...
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Spiced pork cutlets with charred pears
Image By Poh Ling Yeow Abstract “This is incredibly fast and so full of flavour. The little bit of charred spice on the pork, deglazed with a fortified wine and combined with the sweetness of the...
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Milly mess
Image By Poh Ling Yeow Abstract “This is a great option for those of you who want to create the flavours of a mille-feuille or vanilla slice without all the fuss of the construction – an excellent...
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Persian nut bars
Image By Poh Ling Yeow Abstract “This is really fab sugar-less healthy snack to make for the family – it also makes a great gift. I like to wrap the centres of the bars with a strip of baking paper...
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Palmier (palm hearts or pig’s ears)
Image By Poh Ling Yeow Abstract “Palmiers are one of my favourite French pastries. The combination of well caramelised puff pastry with well caramelised sugar is so basic but, when done to perfection,...
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White chocolate ganache raspberry tarts
Image By Poh Ling Yeow Abstract “I’ve given this well-loved combination of raspberry and white chocolate a little sharp kick with the addition of créme fraîche. It softens the overt sweetness of the...
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Floating islands (Îles flottantes)
Image By Poh Ling Yeow Abstract “I’ve only just started making this French bistro classic and it’s quickly become a favourite in our household. Poached meringue bobbing in a chilled custard, then...
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Savoy cabbage rolls with pork and grains
Image By O Tama Carey Abstract These rolls are perfect autumn fare, a dish that heads towards hearty territory yet still retains a certain amount of lightness and delicacy. You will need to start with...
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Mixed cabbage minestra
Image By O Tama Carey Abstract The beauty of this type of soup is it’s easy to make and doesn’t really need a lot of attention. It’s simply a matter of gentle cooking and slowly layering flavours. You...
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Red cabbage cream with charred green cabbage
Image By O Tama Carey Abstract This is a simple side dish with very few ingredients, the aim being to show the versatility of cabbage. We get to taste it being robust, charred and crunchy balanced...
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