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Dan dan mianDan dan mian
Dan dan noodles were originally sold by street vendors who carried their ingredients and stoves in baskets hanging from a dan (bamboo shoulder pole). They would sell a portion of noodles and ladle over...
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Bang bang chickenBang bang chicken
Bang bang chicken was traditionally served by street vendors in the Hanyang district who sold cold, cooked chicken drizzled with a spicy sauce as a snack. It was named ‘bang bang’ chicken because of...
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Fish-fragrant eggplant (yu xiang qie zi)Fish-fragrant eggplant (yu xiang qie zi)
This Sichuan classic doesn’t actually contain fish. Instead, the origins of the dish’s name derives from the sweet, sour and spicy sauce, which is prepared using the traditional flavourings for Sichuan...
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Spicy beef with tangerine (chen pi niu rou)Spicy beef with tangerine (chen pi...
This dish is one of the better-known dishes from the Sichuan province. It is traditionally very spicy, but our version is medium in heat.
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Spicy cucumber salad (sichuan liang ban huanggua)Spicy cucumber salad...
Using a vegetable peeler, peel cucumbers into ribbons, turning cucumbers when you reach the seeds. Discard seeds. Heat oil in a saucepan over medium heat. Add garlic, peppercorns and chillies, and cook...
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Slow-cooked lamb shoulder with poor-man potatoes (ternasco con patatas a lo...
“This dish is from Zaragoza, my home from age 12 to 25,” says Pablo. At the restaurant, Pablo cooks the potatoes in a separate baking dish, but for convenience, we’ve used one dish to bake everything...
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Hake with clams and salsa verde (merluza en salsa verde con almejas)Hake with...
“One of the greatest things about Spain is that even if you don’t live by the sea, you’re still able to get fish and shellfish of great quality from many of the fishmongers at the markets,” says Pablo....
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Vinaigrette of mussels (salpicon de mejillones)Vinaigrette of mussels...
“This is a dish engraved in my memory as one of the best mussels I have eaten in my life,” says Pablo. “It was in a place called Port de la Selva in the province of Girona during a holiday with my...
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Milk’s cream with bread and sugar (pan con nata de leche y azúcar)Milk’s...
To work, the milk must have a very high fat content (at least 3.6g per 100ml) – preferably direct from a farm.
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Egyptian lentil soupEgyptian lentil soup
Melt the butter in a large pan and add the carrots, garlic, celery, onions and bay leaf. Cook gently on a medium heat until the onions are soft and golden. Add the tomato, spices, chicken stock,...
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Overnight lamb shanks with figs and honeyOvernight lamb shanks with figs and...
You will need a very large saucepan for this very large stew.
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Basque chickenBasque chicken
Heat the oil in a heavy-based pan over a medium heat. Sprinkle salt and pepper over the chicken pieces, then put them into the hot pan and cook for 8 minutes, turning them until they are nicely browned...
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Bengali prawnsBengali prawns
Put the prawns into a bowl and season with a pinch of salt. Stir in half the turmeric, then set aside for 15 minutes to marinate. Heat 1 tbsp oil in a large deep frying pan over a high heat. Add prawns...
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Sticky orange, Kashmiri chilli and vodka cakeSticky orange, Kashmiri chilli...
Preheat oven to 170°C and butter a 20cm springform cake pan. Beat the butter and caster sugar in a bowl until pale and fluffy. Finely grate the zest of 1 orange, add to sweetened butter, and then...
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Stuffed artichokes (artichauts a la rennaise)Stuffed artichokes (artichauts a...
Place the juice of 1 lemon in a large bowl of cold water. Working with one artichoke at a time, place artichokes on their side and trim the top (about 5cm up from the base), so that the hollow centre...
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Buckwheat crepes with eggs (galettes de ble noir a l’oeufs)Buckwheat crepes...
Place flour and ½ tsp salt in a bowl and make a well in the centre. Pour in beaten eggs and milk, and whisk until smooth. Add 250ml water and whisk until smooth; the batter should be thin enough to...
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Roast venison with braised fennelRoast venison with braised fennel
Using a mortar and pestle, grind the juniper berries, peppercorns, thyme and 1 tsp sea salt to a fine powder, then rub into venison. Shape each backstrap into a log, secure with kitchen string and...
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Poached pears with brown sugar creme anglaisePoached pears with brown sugar...
Start this recipe a day ahead.
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Beef roulades (zrazy staropolskie)Beef roulades (zrazy staropolskie)
Beef roulades (zrazy) are a popular Polish dish dating back to the 14th century. It was a favourite dish among the Polish nobility. There are as many varieties of zrazy as there are fillings, all...
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Creme caramelCreme caramel
Every country claims crème caramel as its own, but for me, there is only one original Dubrova ka rožada and it’s made in Dubrovnik. I still recall my aunt Mare’s rožada. Somehow, every time we visited,...
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