“My paternal grandfather was from North Korea and I grew up dutifully making these northern-style kimchi dumplings with my family as long ago as I can remember. My father insisted on practising the technique religiously for every family gathering or national holiday – large or small…

“What we have here is a reasonably quick homestyle version of haejangguk. Using smaller chunks of beef and more widely available dark greens, the dish satisfies the need for something hearty with relative ease. While I have kept the process simple, I do remain respectful to the tradition by seasoning the blanched greens generously with a garlic-heavy paste before adding them to the soup…

“This dish has a special place in my heart – I’ve eaten it a lot over the years and absolutely delicious. Take the time to follow a few easy prep steps for spot-on rice. First, rinse your rice well under cold, running water before you cook it; this washes off excess starch that can make it clump…

A classic Chinese dish from the cookbook Bao Family by Céline Chung. These tasty dumplings are simple to make and well-loved…

“White pomfret was Amah’s favourite fish to eat, but it was really expensive. I knew every time we ate it something special had happened: maybe my dad had closed a business deal, maybe one of us got straight As at school or maybe it was for Lunar New Year. It was precious…

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

In Hue, Vietnam, these pancakes are known as banh khoai, which translates as ‘happy cake’, and happiness is certainly what you’ll experience when you master this classic street dish. The key to replicating it at home is to get your frying pan nice and hot and to spread an even layer of the batter across the pan…