“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

“This is a lovely and easy dish to enjoy pazı (chard), grown mostly in the northwest, Black Sea, Marmara, Aegean and Mediterranean regions. Its gently tart flavour is delicious here. These large leaves are also used for making pazı sarması (rolled chard leaves with aromatic rice…

“Makloubeh is one of the national dishes of Palestine. Each home, family, and region make makloubeh differently. But traditionally, there are two types: aubergine (eggplant) makloubeh with lamb, and cauliflower makloubeh with chicken…

“Sweet spices in a ragù are typical of northern Italian cooking, and they are surprisingly perfect with meats like lamb, beef and game. The star anise and cinnamon lend sweetness and depth, while the tomato, red wine and rosemary bring this back to more recognisable territory…

This recipe was an essential part of my growing up and has been handed down through generations, so I really felt that it was essential to include it. Brawn was considered a real treat when my mother made it after my father killed a pig. Traditionally we had it sliced on toast with Worcestershire sauce for breakfast…