“If I had to pick my favourite British food, the humble roast chicken would definitely be one of my top contenders. I love everything about roast chicken – the homely smell that permeates the kitchen as it cooks in the oven, the theatre of bringing a whole bird to the table and carving it to share, the delicious contrast of crisp brown skin and juicy meat…

Coconut and pandan might as well be soulmates. They belong together. It’s a partnership revered across Southeast Asia and one I re-create again and again throughout this book…