Featured recipe

Schwenkbraten

Marinated grilled pork neck steaks

Schwenkbraten is the pride of the Saarland, where every village fair, football club party and summer Kirmes has a Schwenker: a round grill hung from a tripod and swung gently over a beech-wood fire. The meat is pork neck steaks marinated overnight with heaps of onion, garlic, marjoram and paprika, and they come off juicy, smoky and slightly charred. Locals often add beer to the marinade, but this recipe leaves it out, so no alcohol is involved. Serve with bread rolls, potato salad and mustard. Chef's tip: pork neck has fine marbling, so it stays moist; do not swap it for lean pork loin, which dries out on the grill.

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Yangzhou-style vegetable fried riceEgg and vegetable fried rice

Yangzhou in Jiangsu gave its name to China's most famous fried rice, which is supposed to show off a cook's skill: separate, glossy grains, small even dice and egg in every mouthful. The original carries ham and shrimp; this vegetable version swaps them for shiitake, peas, carrot and sweetcorn, and keeps the seasoning light (salt and a little soy) so the rice stays pale and golden rather than brown. It's a meal on its own or a side for stir-fries. Chef's tip: use rice cooked the day before and chilled uncovered; fresh rice is too soft and clumps.

20 min

Chinese Rice & Grains

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TinutuanRice porridge with pumpkin and greens

Tinutuan, also called bubur Manado, is what North Sulawesi eats for breakfast: rice simmered with pumpkin until the pumpkin melts and turns the porridge golden, then loaded with sweetcorn, cassava and a big handful of greens and lemon basil at the end. In Manado it comes with small fried fish and a fiery tomato dabu-dabu; this version skips the fish and pairs it with fried tofu. It is filling, gentle and naturally vegan. Chef's tip: add the leafy greens only in the last 3 minutes so they stay green and fresh.

65 min

Indonesian Breakfast & Brunch

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