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This recipe from the Sichuan region of western China showcases the region's trademark use of chillies combined with the modern addition of cashew nuts. The sauce is complex and layered, savoury from fermented beans and hoisin, spicy from dried chillies, and balanced with vinegar's acidity and sugar's sweetness. The result is distinctly Chinese in technique yet contemporary in execution.
These are show-stopping pasta parcels filled with delicate cheese and fiery chorizo, balanced by fresh parsley and the natural heat of chillies. Making ravioli from scratch demands patience and precision, but the reward is tender pasta envelopes that hug their savory-spicy filling. The cooking is quick, just 3 minutes in boiling water, finished with nothing but fruity olive oil and cracked pepper.
Centre-cut beef fillet is hand-chopped (don't blitz; the texture matters) and mixed with the seasonings just before serving. Plated in a neat ring, topped with a yolk in a half-shell or directly on top, served with hot toast and a small dressed salad.
Here is another Thai starter you might think belongs in a Japanese cookbook. However, once you try these crisp prawns (shrimp) dipped into Thai seafood dipping sauce or sweet chilli sauce, you’ll find them to be 100% Thai. As in the photograph, you can fry veggies in the same way to make a tempura feast!
These aren’t like those you find at most takeaways: thinly layered with a bit of prawn (shrimp). No way! These are slightly larger than bite-size prawn mountains. They are amazing served with the sweet chilli sauce.
Aubergines are charred whole over flame until completely soft and the skin blackened. The skin peels away; the flesh stays intact on the stem. Eggs are beaten with a little salt; the aubergine is dipped flat into the eggs and slid into a hot pan; more egg is poured around it and the lot fries until set.