Chicken panucho (panucho de pollo)
Chicken panucho (panucho de pollo) | The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly flavoured pickles. Traditionally topped with shredded turkey, this panucho recipe uses chicken treated by an achiote and chocolate spice mix, adding even more dimension to the dish. The preparation method for the chicken also leaves you with a few litres of great chicken broth you can use in another…
Loh bak | Also known as lor bak, these Chinese fivespice pork rolls are a very popular Penang hawker dish. Traditionally sold as finger food, in this recipe they're served with a light carrot and turnip pickle making them perfect for a light entree.
Cherry blossom pancakes (sakura mochi)
Cherry blossom pancakes (sakura mochi) | Cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This recipe for a traditional sweet made around the Tokyo area uses new-season cherry leaves to encapsulate the visual effect of the season in something edible. The balance of the salty pickled leaves and the sweet bean paste, and the chewiness of the pancake are the secrets to this sweet dish.
Autumn abalone | Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. "Kate suggests a nice dry rosé with this dish and who am I to argue? Once…
Pork laap salad (laap muu) | Laap, the closest thing to a national dish in Laos, is served on festive occasions. The dish can feature various types of meat, traditionally served raw, in a ceviche style. We’ve used cooked pork in our recipe, and served it with khao khua (toasted rice powder), pickled krachai, cucumbers and fresh herbs.
Mauritian duck curry
Mauritian duck curry | Try this Mauritian recipe for delicious, simple, falling-off-the-bone duck curry in a rich, thick sauce. It's full of flavour but less tricky to make than other curries as it relies on curry powder rather than paste. You'll find the best curry powder at Indian grocers. This dish is lovely served with shallot achard (pickled vegetables).
Ful medames (slow-cooked fava beans with lentils)
Ful medames (slow-cooked fava beans with lentils) | This recipe for braised fava beans with lentils is Egypt's national dish, and is traditionally cooked overnight in a copper pot so it's ready for a hearty breakfast. It is typically eaten with Egyptian bread as a tasty and filling start to the day, particularly during Ramadan when Muslims fast during daylight hours. It pairs beautifully with many spicy, crunchy treats such as the bright-pink pickled turnips (coloured with beetroot) and…
Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke)
Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) | Ochazuke is a Japanese dish of cooked rice and flavourings, with hot green tea poured over. This recipe for a salmon and salmon roe version is a delicious and simple meal in itself. Japanese pickles are a perfect accompaniment, whether you make them yourself or buy them already made.
Honey and thyme haloumi with pickled fennel and pomegranate salsa
Honey and thyme haloumi with pickled fennel and pomegranate salsa | For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as simple as a sharp pecorino with crunchy, slightly sweet pear, or something a little bolder like a piece of Roquefort on a gingernut biscuit – heaven, trust me. For haloumi, I decided to create a grilling recipe perfect for outdoor barbecues or a quick midweek meal. Grilling is a surprisingly delicious method for haloumi cheese…
Vietnamese meatballs (Xíu Mái)
Vietnamese meatballs (Xíu Mái) | This name of this dish may sound like the Chinese dumpling you order at yum cha, but it’s actually very different. The Vietnamese Xíu Mái are pork meatballs, often served in a light tomato sauce with a hot French bread roll, or inside a Banh Mi sandwich with cucumber, pickled daikon, shredded carrot, a few sprigs of coriander and if you like, chopped birds eye chillies. This is my Dad’s family recipe and it’s a dish I’ve been eating since I was a kid. During…
Bodega's fish fingers
Bodega's fish fingers | This is our signature dish. It’ll never ever come off the menu. We eat one every day. You’ve got to eat them straight away with your fingers. We don’t call these fish fingers because they’re fingers of fish, we call them fish fingers because you’ve gotta use your mitts. Some people try and use a knife and fork and we go ‘Oi! What are you doing? Use your hands!’ This is the recipe for our classic kingfish fingers, but you can make any variation you like: mackerel, raw…
Quick pickled sardines (le sardines rapide au vinaigre)
Quick pickled sardines (le sardines rapide au vinaigre) | Shiny silver sardines from Brittany are rather renowned in the Breton markets. Up against the strong tides of the Quiberon Peninsula, the fish have a firmer flesh compared to their southern-European cousins. As a means of preserving their abundant catches, the Quiberonnaise have a long-standing tradition of cooking these little fish and preserving them under a layer of salted butter. An industry grew out of this and you’ll find many…
Three fish with choucroute (choucroute de la mer)
Three fish with choucroute (choucroute de la mer) | This complex French recipe requires preparation and cooking for a variety of elements, including three types of fish as well as mussels, plus pickled cabbage (sauerkraut) and the signature French sauce beurre blanc, a creamy butter sauce made with wine and vinegar. While not difficult, this dish does require attention to detail.
Saikyo yaki (fish cooked with saikyo miso)
Saikyo yaki (fish cooked with saikyo miso) | Hundreds of years old, this versatile marinade recipe can be used for fish, poultry or beef. I love that one of the world’s greatest chefs has shared a recipe that he cooks all the time. Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish. He suggests serving this with pickled ginger. Although garlic isn’t popular in Japan, Tetsuya Wakuda says "Add ginger if you like ginger, a little garlic if you like, after all, you…
Fish vindaye | Pickled fish in a jar sounds unappetising until you try this beautiful, easy recipe for white fish fillets infused with ginger, garlic and spices – it’s filled with flavour, low in fat (which always helps!) and high in protein and omega 3. I add vindaye to steamed rice for lunch or an easy dinner ... and I imagine that if I lived in tropical Mauritius, I’d want to eat this all the time to maximise the time spent under a palm tree rather than in the kitchen!
Pickled fish | This South African seafood dish is traditionally eaten at Easter with hot cross buns. Fillets of white flesh fish are dipped in batter, fried until flaky and tender, then topped with pickled onions and left overnight to marinate. Start the recipe a day ahead.