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Bouillabaise terrineBouillabaise terrine
A lovely terrine with layers of fish and shellfish, served with a saffron vinaigrette. Marinating time: 3 hours Chilling time: overnight Level of difficulty: Medium Special equipment: Tweezers; two 23...
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Fish from Sanary sur Mer, roasted fennel and red wine jusFish from Sanary sur...
Fish and fennel is a classic combination. You can substitute a good-quality firm-fleshed local fish. Level of difficulty: Medium
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Early season strawberries, raspberry tuile and wild basil geléeEarly season...
A refreshing strawberry dessert. Use the best-quality strawberries you can find. Standing time: 1 hour Chilling time: 3 hours Level of difficulty: Medium Planning ahead: Make the jelly a day in advance.
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Many-layered spice cake (spekkoek kueh lapis)Many-layered spice cake...
Featured as part of our Cooks and their Books series. This fascinating cake is not difficult to make, but you do need patience for the special cooking method. The layers, each hardly thicker than a...
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Cambodian caramelised pepper pork (khor mrech saich chrouk)Cambodian...
Featured as part of our Cooks and their Books series. The method of making a caramel and then cooking the meat in the same pot is also practised in Vietnam. Here is a variation on a traditional...
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Beef with sesame sauce (bò xào dâu mè)Beef with sesame sauce (bò xào dâu mè)
Featured as part of our Cooks and their Books series.
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LumpiaLumpia
Featured as part of our Cooks and their Books series. Lumpia, a popular snack, may be ‘fresh’ or fried. Fresh lumpia means that the filling is enclosed in a lettuce leaf and egg roll wrapper and eaten...
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Tea eggs or marbled eggs (cha yip dahn)Tea eggs or marbled eggs (cha yip dahn)
Featured as part of our Cooks and their Books series.
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Beef tataki with ponzu sauceBeef tataki with ponzu sauce
Featured as part of our Cooks and their Books series. This beef dish is served cold as an appetiser. Sashimi-grade tuna fillet can be used instead of the beef but it will need to be seared very briefly...
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Deep-fried seafood and vegetables (tempura)Deep-fried seafood and vegetables...
Featured as part of our Cooks and their Books series. Perhaps the most popular of all Japanese dishes among Western people, good tempura should be crisp, light, the batter a mere wisp that covers the...
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Chicken omelette (torimaki)Chicken omelette (torimaki)
Featured as part of our Cooks and their Books series.
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Grilled eggplant with miso (nasu dengaku)Grilled eggplant with miso (nasu...
Featured as part of our Cooks and their Books series.
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Tofu in dashi (agedashi tofu)Tofu in dashi (agedashi tofu)
Featured as part of our Cooks and their Books series. Dusting the tofu in potato starch gives it the characteristic golden, slightly gummy coating.
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Chilli salt squidChilli salt squid
Featured as part of our Cooks and their Books series.
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Duck and watermelon saladDuck and watermelon salad
Featured as part of our Cooks and their Books series.
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Prawn and chicken salad with pomeloPrawn and chicken salad with pomelo
Featured as part of our Cooks and their Books series.
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Soft shell crab with tamarindSoft shell crab with tamarind
Featured as part of our Cooks and their Books series.
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