“There are many versions of egg curry; this is one I learnt from a Singaporean Indian friend, who in turn learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries, tomatoes and tamarind lend a sweet-sour tang, while the coconut milk (just a tiny drizzle!) adds a touch of creaminess…

“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…

“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…

“One of the things I always try to hunt down whenever I visit Korea are these beautifully packaged milk caramel bites. Often found in convenience stores, these perfectly bite-sized squared caramels come individually wrapped in silver foiled paper; they are a classic confectionery, loved by all for their milky toffee-like taste and softly chewy texture.” - Su Scott

“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…

“This is one of my favourite ways to enjoy eggs. It was part of Ottoman palace banquets and a favourite of Mehmed the Conqueror. At home, Çılbır is generally enjoyed as a hot meze; I also like serving it as part of a leisurely weekend breakfast, lunch or a light mid-week supper…

“The Turkish love pumpkin in desserts (either baked in its own juice with sugar or poached in syrup) and baklava are a legacy of the Ottoman palace kitchens. Baked in a round tray and sliced into wedges, havuç dilimi is one of our traditional baklava shapes and traditionally walnuts…

“Peaches have a quite short season in Palestine. They’re flavorful, and I think they go very well with a lot of desserts, including mouhalabieh. These peaches are poached in pomegranate juice flavoured with lavender…

“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…

“The sight of mouthwatering charcoal-grilled barbecued chicken is common in Palestine. On sunny days, every household begins barbecuing whole chickens marinated in beautiful local flavors. At the same time, in every town, there is at least one restaurant…

“We use aubergine (eggplant) in all manner of recipes. It is a wonderful vegetable when it’s roasted, charred, and smoky, and we all know how fantastic baba ghanouj is. This recipe works as a starter or as part of a shared table and it screams summer…

“This is a dish that I can’t believe is not more commonplace. It is basically a chicken version of the classic Lebanese baked fish dish, samke harra. In this recipe the chicken is smothered in Taratoor and finished with various nuts, parsley and chilli…

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…

“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast…

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…

“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…

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss…

“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…

“This is a childhood treat Mum would make for us, and I’m a fan of the retroness of it, so I’m on a mission to bring it back. The recipe is just how she made it, but I’ve added the pecan praline. You might have some praline left over, which you can store in an airtight container for up to a week (if it doesn’t get scoffed before then)…