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A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic. This traditional Mediterranean sauce combines egg yolks, olive oil, and saffron infusion for richness and subtly bitter complexity perfect with salt cod and vegetables.
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled. Cucumber, shallot and chilli are sliced thin and combined in a small bowl. The cooled syrup is poured over. Rested for 10-15 minutes for the vegetables to wilt slightly into the dressing. Served in small individual ramekins as a dip, OR in a larger bowl as a side, with peanuts sprinkled on top.
Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
A no-cook three-ingredient sauce. Mayo gives body, sweet chilli sauce brings the sweet-tart-mild-spice base, sriracha tops the heat to whatever level you want. Stirred together, ready immediately. Keeps for weeks in the fridge.
Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
Berbere is the cornerstone of Ethiopian cuisine, a powerfully hot and complex spice blend that's both a condiment and a cooking base. Unlike other chilli-forward blends, Berbere combines dried chillies with cardamom, cloves, and ajowan to create heat with sophistication. The blend is intensely aromatic and demands respect; a little goes a long way. This is a blend for stews and braises that simmer for hours, allowing the spices to develop depth and integrate with other ingredients.
The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on the American restaurant menu for a decade. You build a bold spice mixture (paprika, garlic, onion, thyme, cayenne, salt and black pepper), dip butterflied chicken breasts in melted butter and press them firmly into the spice rub on both sides. Then they hit a screaming-hot cast-iron skillet for about three minutes per side, where the butter and spices char into a deep mahogany crust that locks the juices in and gives the chicken its defining smoky finish. The technique works equally well on fish (Prudhomme's original was redfish), pork or beef. Eaten sliced over a salad, layered in a sandwich with remoulade, or alongside dirty rice as a proper Cajun plate.
A refreshing, jewel-bright sorbet made from tart blood orange juice infused with a hint of thyme and chilli, creating a sophisticated palate cleanser or light dessert. The deep crimson color and complex flavors make this an elegant choice for finishing a meal, and its intense acidity balances rich preceding courses.
Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.
Plain yogurt whisks with a little water (or milk) to a smooth pourable raita texture. Ground roasted cumin, finely chopped mint, salt, sugar (a pinch, balances the sour), and Kashmiri red chilli powder mix in. The boondi (ready-made; sold at Pakistani / Indian shops) folds in 5-10 minutes before serving, too early and they go soggy. Garnished with a sprinkle of cumin and chilli.
Butter melts gently in a saucepan; cayenne hot sauce goes in and stirs to a glossy emulsion. Sugar, garlic powder and a few dashes of Worcestershire round the edges so the bite is sharp but never aggressive. Kept on a low heat throughout so the butter never splits. Pours straight over hot wings just before serving, or stirs into mayonnaise for a Buffalo dip.
The older, more ceremonial form of lahpet, the version that predates the salad. Unlike lahpet thoke (the salad), there's no cabbage, no tomato, no fresh dressing - the fermented tea leaves stay pungent and concentrated, and the fried elements supply texture and salt. You keep all the components separate on a divided plate until they reach the table, so the crispy bits don't soften, and each guest builds their own bite from the spread. Eaten as an afternoon teashop snack with a small cup of green tea, or traditionally at the close of formal meals as a sign of welcome and reconciliation - a Burmese custom that dates back centuries and still turns up at weddings.
A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.
Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.
A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano. After baking, torn fior di latte and a watercress-pesto salad are scattered on top for cool, peppery contrast. A bold pizza that needs a properly hot oven and a confident hand with the spice.