We couldn’t do a cookbook without one of our all-time fave dinners in it. We have this at least once a week. It is utterly divine — soul food at its best. The mac is a great way to use up any random bits of cheese in the door of the fridge. We usually serve this with a tangy garden salad (for balance)…

In the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique…

Our lamb chops have become a signature dish at Cassia. We have guests who come in each week to just have their Cassia lamb chop fix. This recipe uses a key spice blend called chapli kebab masala, which was introduced to the north of India by the Mughal kings. The spiced cream is inspired by Goan cuisine, which is in turn influenced by Anglo-Portugese flavours…

We love burgers. A lot. We made SO many burgers to perfect this recipe. Basically, it’s a turbo-charged cheeseburger. And, well . . . yeah, it’s pretty perfect. If you can’t find mortadella, don’t sweat it — it’ll still be fantastic without it…