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Nacho chips & sour cream

Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.

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Curry channa and alooChickpea and potato curry

Curry channa and aloo is a staple of Trinidad's Indo-Caribbean home cooking: chickpeas and potatoes simmered in a turmeric-gold Caribbean curry until the potatoes start to break down and thicken the sauce. It's what fills a dhalpuri or buss-up-shut roti in roti shops from Chaguanas to Penal, and it's at every Hindu wedding and Divali feast. It isn't an Indian chana masala: there's no tomato or garam masala, the curry powder is the Caribbean kind, heavy with turmeric, coriander and fenugreek, and it's finished with shado beni (culantro) and green seasoning. Chef's tip: 'chunkay' the curry. Fry the curry paste in hot oil until it darkens, turns grainy and the oil separates before you add the chickpeas. Raw curry tastes dusty and flat; fried curry tastes rich and round.

45 min

Trinidadian Curries

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GizzadaCoconut tarts

Gizzada (also called 'pinch-me-round') is a little Jamaican tart with a crisp, crimped crust and a chewy filling of grated coconut cooked with brown sugar, nutmeg and ginger. It's sold in bakeries and roadside stalls across Jamaica; the name is thought to come from the Portuguese 'queijada', brought by Portuguese Jewish settlers. Eat it with a cup of tea or as an afternoon treat. Chef's tip: cook the coconut filling until it's sticky and almost dry, with no syrup pooling in the pan. A wet filling soaks into the pastry and the crust goes soft instead of crisp.

60 min

Jamaican Baking

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DorayakiHoney pancakes with sweet bean filling

Dorayaki (どら焼き) are two small, golden honey pancakes pressed around a thick layer of sweet red bean paste (anko). They were first sold in their modern form by a Tokyo sweet shop in the early 1900s, and are now in every Japanese bakery and convenience store. The pancakes are soft, moist and slightly springy, with a deep brown, even surface. A good afternoon treat with green tea, and children love them. Chef's tip: wipe the pan almost dry of oil and keep the heat low. That's how Japanese sweet shops get the smooth, evenly brown 'gong' surface (dora means gong); too much oil gives a blotchy, spotted pancake.

40 min

Japanese Desserts

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Baechu kimchiNapa cabbage kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 min

Korean Basics

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JapchaeGlass noodles with vegetables

Japchae (잡채) is a dish of chewy, translucent sweet potato starch noodles tossed with spinach, mushrooms and brightly coloured vegetables in a sweet soy and sesame dressing. It is made all over Korea for birthdays, holidays and big family meals, because it can be prepared ahead and is eaten warm or at room temperature. Each vegetable is cooked quickly on its own, then everything is mixed by hand so the noodles soak up the seasoning. Older recipes include beef; this one uses shiitake for the savoury depth. Chef's tip: dress the noodles while they are still hot and keep each vegetable crisp. Overcooked noodles clump and turn gluey, so pull them as soon as they are clear and chewy.

40 min

Korean Pasta & Noodles

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Doenjang jjigaeSoybean paste stew with tofu

Doenjang jjigae (된장찌개) is the stew Korean families all over the country eat most often: a bubbling pot of fermented soybean paste broth with tofu, potato, courgette, mushrooms and chilli, served with rice and banchan. Doenjang is deeper and funkier than Japanese miso, and it gives the broth a rich, earthy savouriness. It is usually made with anchovy stock; here a quick kelp and shiitake stock does the same job, so the stew is vegan. Serve it in the pot it was cooked in, still bubbling. Chef's tip: add the doenjang early and let it simmer. Its earthy depth comes out with a few minutes of bubbling, and it is better a little thick and salty than thin, as it is eaten with plenty of rice.

25 min

Korean Soups

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Horenso goma-aeSpinach with sesame dressing

Horenso no goma-ae (ほうれん草の胡麻和え) is one of the most common side dishes in Japanese home cooking and bento boxes. Spinach is blanched for a few seconds, squeezed dry and tossed in a nutty dressing of freshly toasted, crushed sesame seeds with soy and a little sugar. Toasting and grinding the seeds yourself makes all the difference. Serve as one of several small dishes with rice and miso soup. Chef's tip: toast and grind the sesame yourself just before mixing. Ready-ground sesame tastes flat; freshly ground seeds smell like roasted nuts and give the dish its rich flavour.

10 min

Japanese Sides

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HotteokFilled sweet fried pancakes

Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.

60 min

Korean Desserts

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Dolsot bibimbapStone pot rice bowl with vegetables

Dolsot bibimbap (돌솥비빔밥) is bibimbap served in a heavy stone pot (dolsot) that is heated on the hob until the rice touching the stone turns into a crackling golden crust, called nurungji. It is eaten all over Korea and is still sizzling when it reaches the table. This vegetarian version tops the rice with seasoned spinach, bean sprouts, carrot, mushrooms and pan-fried tofu, and an egg that cooks gently in the heat of the pot. A small cast-iron pan works if you don't have stone bowls. Chef's tip: listen to the pot. A steady crackle with a toasty, nutty smell means the crust is forming; a sharp burnt smell means the heat is too high.

50 min

Korean Rice & Grains

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Gamja jorimSoy-braised baby potatoes

Gamja jorim (감자조림) are cubes or small potatoes simmered in soy sauce and sugar until the liquid reduces to a sticky, shiny glaze. They are a lunchbox and home-cooking favourite across Korea, loved by children for their sweet-salty taste. The potatoes turn soft inside but keep their shape, and they taste just as good cold the next day, so they are ideal to make ahead. Rice syrup gives the traditional shine; sugar alone works too. Chef's tip: add the syrup only at the end, when the potatoes are already tender. Added early it scorches and makes the potatoes tough on the outside.

30 min

Korean Sides

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Gyeran mariRolled omelette

Gyeran mari (계란말이) is a Korean rolled omelette: beaten egg with finely chopped vegetables, cooked in thin layers and rolled up in the pan, then cut into thick slices that show a neat spiral. It is a much-loved side dish and lunchbox favourite nationwide, and children enjoy it with a little ketchup. The trick is a low heat, so the egg stays soft and yellow rather than brown. Serve warm or at room temperature with rice. Chef's tip: roll while the top of each layer is still slightly wet. The runny egg is the glue, and it keeps the roll soft and in one piece.

15 min

Korean Sides

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GyeranppangSweet egg bread

Gyeranppang (계란빵), or egg bread, is a winter street snack from Seoul: a small, sweet and fluffy bun with a whole egg baked right on top. Vendors bake them in special oval moulds, but a muffin tin works well at home. The soft, slightly sweet batter and the savoury egg are a lovely mix, making it a popular breakfast on the go. Bake until the white is just set if you like the yolk soft, or a few minutes longer for a firm yolk. Chef's tip: fill the moulds only a third full, so the egg sits in the batter as it rises rather than sliding off the side.

30 min

Korean Breakfast & Brunch

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Goya champuruBitter melon stir-fry

Goya champuru (ゴーヤーチャンプルー) is the best-known dish of Okinawa, Japan's southern islands, where bitter melon (goya) grows on vines in summer. Champuru means 'mixed up' in the Okinawan language: slices of goya are stir-fried with firm tofu and egg, and the bitterness is balanced by soy and the richness of the egg. Pork or Spam is usual; this vegetarian version relies on well-browned tofu. Serve with rice. Chef's tip: scrape out every bit of the white pith from inside the goya. That's where most of the harsh bitterness lives, so a clean scrape gives you the pleasant, refreshing bitterness Okinawans love.

20 min

Japanese Vegetarian

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BindaetteokMung bean pancakes

Bindaetteok (빈대떡) are thick, crunchy pancakes made from soaked and ground mung beans mixed with kimchi, bean sprouts and spring onions, then fried in plenty of oil. They are the signature dish of Gwangjang market in Seoul, where stalls grind the beans in stone mills and fry the pancakes in front of you. Market versions often include pork; this one keeps the classic vegetables and is naturally gluten free and rich in protein. The outside turns deep golden and crisp while the inside stays soft. Serve hot with a soy and onion dip. Chef's tip: grind the beans coarse, not silky, and fry in more oil than feels right. The slight grit is what makes Gwangjang-style bindaetteok so crunchy outside and fluffy inside.

45 min

Korean Snacks & Starters

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Hiroshima okonomiyakiLayered cabbage and noodle pancake

Hiroshima okonomiyaki (広島風お好み焼き) is built in layers rather than mixed: a thin crêpe, a tall heap of cabbage and bean sprouts, a layer of fried noodles and a fried egg, all pressed together on the griddle. It's the city's signature dish, and Hiroshima has hundreds of small okonomiyaki counters. Pork belly is the usual layer; this vegetarian version leaves it out and adds mushrooms. Take your time with the layering; it's worth it. Chef's tip: shred the cabbage as finely as you can and pile it high; it looks far too much, but it steams down by half under the crêpe, and that sweet, soft cabbage is the heart of the Hiroshima style.

40 min

Japanese Snacks & Starters

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Hiyashi chukaChilled ramen noodles with toppings

Hiyashi chuka (冷やし中華) is Japan's summer noodle dish: shops all over the country hang up a 'hiyashi chuka hajimemashita' (we've started serving it) sign when the hot weather arrives. Cold, springy ramen noodles are topped with neat strips of thin omelette, cucumber, tomato and other vegetables, then dressed with a tangy soy, vinegar and sesame sauce. This vegetarian version uses sweetcorn and seasoned tofu in place of the usual ham. Fresh, light and ready in under half an hour. Chef's tip: rinse the noodles until they squeak and are truly cold, then shake them dry; any warmth or water left on them makes the dressing taste flat.

25 min

Japanese Pasta & Noodles

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BibimbapRice bowl with seasoned vegetables

Bibimbap (비빔밥) means 'mixed rice': a bowl of warm rice topped with small heaps of separately seasoned vegetables, a fried egg and a spoonful of gochujang sauce, all stirred together at the table. The city of Jeonju in North Jeolla province is famous for it and serves it with a dozen or more toppings; this home version keeps five that are easy to find. Each vegetable is cooked on its own so it keeps its colour and texture, and the sauce brings sweetness, heat and a nutty sesame finish. Serve with kimchi and a light soup. Chef's tip: season every vegetable on its own, lightly, and taste each one. If each heap is good alone, the mixed bowl will be balanced; if they are all dressed alike, the bowl tastes flat.

45 min

Korean Rice & Grains

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Hobak jeonPan-fried courgette rounds

Hobak jeon (호박전) are slices of Korean courgette dusted in flour, dipped in beaten egg and pan-fried until golden. They are one of the jeon that families all over Korea make for holiday tables, and they also make an easy side dish for an everyday meal. The courgette turns sweet and tender inside its soft egg coating. Korean aehobak is paler and sweeter than a regular courgette, but either works. Serve warm or at room temperature with a soy dipping sauce. Chef's tip: keep the heat gentle. Good hobak jeon is bright yellow with only light golden spots; a hot pan browns the egg before the courgette is tender.

20 min

Korean Snacks & Starters

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