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Onion is softened in oil; garlic, ginger and curry powder bloom. Carrots cook briefly to tender-crisp. Peppers (red and green) and chillies join. Tomatoes simmer everything down. Tinned baked beans go in last with a splash of vinegar to balance. Eaten warm or at room temperature; tastes better the next day.
A firm wheat dough rests while you build a clear, ginger-forward broth with beef, tomato and warming spices. When the broth is ready, the dough is rolled into a thick sheet, brushed with oil and cut into long strips. At the moment of cooking, each strip is held over the simmering broth and pinched into rough 3-4 cm squares that drop in. The noodles cook in 2-3 minutes. Greens and coriander finish.
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak), Sichuan peppercorn and a tomato. The dough is rolled and cut into thin noodles, or, if you prefer, store-bought egg noodles. Vegetables and greens go in at the end; fresh coriander and chilli on top. Honest, restorative, not fancy.
Onions are softened with garlic and ras el hanout. Carrots, parsnips, potato and squash join in stages, root first, fast-cooking last. Chickpeas, tomatoes, stock and apricots simmer everything together. At the end, preserved lemon, fresh coriander and toasted almonds finish; honey rounds out the spice if needed.
Oxtail browns hard in batches so the fond builds. Onion, garlic and tomato cook down in the same pot; stock, bay and a beef cube go in; the oxtail returns and braises covered on the lowest heat for three hours. The meat should slide off the bone with a fork. Skim the fat at the end, it's significant.