Featured recipe

Seafood pastilla

The sweet pigeon pastilla belongs to Fez; along the northern coast, from Tetouan to Tangier and down to the Atlantic towns, the savoury seafood version is what turns up at weddings and Ramadan dinners. Thin warqa pastry wraps a filling of prawns, white fish and squid, rice vermicelli and plenty of chermoula, the lemony herb, garlic, cumin and paprika marinade, and the pie is baked until it shatters at the touch. Inside it is juicy, tangy and a little spicy. Serve it hot, cut into wedges, with a green salad. Filo works if you cannot find warqa or brick pastry. Chef's tip: drain the cooked filling in a sieve for 10 minutes before you fill the pie; wet filling is what makes a soggy base.

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Bibim guksuCold spicy noodles

Bibim guksu (비빔국수) is a bowl of chilled thin wheat noodles mixed with a sweet, tangy and fiery gochujang dressing and topped with crunchy cucumber, lettuce and kimchi. It is a summer favourite all over Korea, quick enough for lunch and refreshing on a hot day. The noodles are rinsed in cold water until springy, then tossed with the sauce just before eating. Many versions add half a boiled egg; this one is fully vegan. Chef's tip: rinse the noodles hard in cold water, rubbing them like laundry, then drain them really well. Leftover starch or water dulls the dressing and makes the noodles sticky.

20 min

Korean Pasta & Noodles

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Gimbap

Gimbap (김밥) are rolls of sesame-seasoned rice and colourful fillings wrapped in roasted seaweed, then sliced into rounds. They are the classic Korean picnic and lunchbox food, sold on almost every street corner nationwide. Unlike sushi rice, gimbap rice is seasoned with salt and sesame oil rather than vinegar, so it tastes nutty and savoury. This vegetarian version is filled with omelette strips, garlicky spinach, carrot, soy-glazed tofu, cucumber and the bright yellow pickled radish called danmuji. They keep well for a few hours, so they are good to make ahead for a trip. Chef's tip: season the rice while it is warm and spread it thin, no more than a few grains deep. Thick rice and wet fillings are the two reasons rolls burst or go soggy.

50 min

Korean Snacks & Starters

by KrazyBadal 0 views

Kimchi fried rice

Kimchi fried rice (김치볶음밥, kimchi bokkeumbap) is the dish Korean households all over the country make when the kimchi has turned sour and there is leftover rice in the fridge. The kimchi and its juice are fried first so they caramelise, then the rice is tossed through until every grain is red, tangy and a little smoky. A fried egg with a runny yolk on top makes it a meal. Use well-fermented vegetarian kimchi, such as the baechu kimchi in this collection; many shop-bought kimchis contain fish sauce or shrimp, so check the label. Chef's tip: the kimchi must be properly sour, at least two or three weeks old. Fresh kimchi makes a flat, watery fried rice; fry it until it catches slightly before the rice goes in.

15 min

Korean Rice & Grains

by KrazyBadal 0 views

Japanese cheesecake

Japanese soufflé cheesecake (スフレチーズケーキ) is soft, airy and barely sweet, somewhere between a cheesecake and a chiffon sponge, and it wobbles when it comes out of the oven. It became popular in Japanese bakeries in the 1960s and later spread from Osaka and Fukuoka shops around the world. Cream cheese is folded with stiffly whipped meringue and baked slowly in a water bath so it rises without cracking. It takes patience, but the result melts in the mouth. Chef's tip: whip the meringue only to soft-to-medium peaks and bake low and slow in the water bath. Over-whipped egg whites and a hot oven are the two reasons this cake cracks and then collapses.

100 min

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Tofu katsu curry

Katsu curry (カツカレー) is a favourite in canteens and curry houses across Japan, first served in Tokyo's Ginza in the 1940s. A crunchy breaded cutlet is sliced and laid over rice, then half of it is smothered in thick, mild curry sauce, so you get crisp and saucy bites. Here firm tofu replaces the pork. It is a little more work than plain curry rice, but children love it. Chef's tip: fry the katsu at the last minute and pour the curry over only half of it, so you always keep some crunch; Japanese curry houses serve it exactly this way.

45 min

Japanese Curries

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Matcha latte

Matcha (抹茶) is finely ground green tea from Uji, near Kyoto, the heart of Japanese tea-growing for centuries. A matcha latte (抹茶ラテ) is the café version: the powder is whisked to a smooth, frothy shot, then topped up with steamed milk and lightly sweetened. It tastes grassy, creamy and gently bitter. Use any milk you like; oat milk froths especially well. Chef's tip: keep the water at about 80°C. Boiling water scorches matcha and makes it bitter; let the kettle stand for 2–3 minutes after boiling before you pour.

7 min

Japanese Drinks

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Vegetable miso ramen

Miso ramen was born in Sapporo, Hokkaido, and is now eaten all over Japan. This vegetarian version builds a deep broth from kombu and dried shiitake instead of pork bones, then thickens it with miso and toasted sesame paste. A pile of quickly stir-fried cabbage, bean sprouts, carrot and sweetcorn goes on top with a soft-boiled egg. Slurp it while it's piping hot on a cold day. Chef's tip: fry the miso paste for a minute in the hot wok with the garlic and ginger before it meets the broth, as Sapporo shops do; the toasted miso gives the soup its deep, roasted flavour.

35 min

Japanese Pasta & Noodles

by KrazyBadal 0 views

Edamame with sea salt

Edamame (枝豆) are young green soybeans cooked in their pods, the classic snack with a cold drink in izakaya and beer gardens all over Japan, especially in summer. You squeeze the beans straight from the salty pod into your mouth. Rubbing the pods with salt before boiling seasons them through and keeps them bright green. They're a good source of plant protein too. Chef's tip: rub the pods with salt before boiling, as izakaya cooks do. It scrubs off the fuzz, keeps the pods bright green and seasons the beans inside.

8 min

Japanese Snacks & Starters

by KrazyBadal 0 views

Vegetable tempura

Tempura (天ぷら) became a Tokyo street food in the Edo period, when stalls fried it to order by the city's riverbanks. The secret to the thin, lacy coating is an ice-cold, lumpy batter mixed at the last second and vegetables fried in small batches. Sweet potato, aubergine, pepper, shiitake and green beans all work well. Serve straight from the pan with a light dipping sauce and grated daikon. Chef's tip: keep everything cold. Use ice-cold water, mix the batter only seconds before frying, leave it lumpy, and stand the bowl in a larger bowl of ice. Cold batter hitting hot oil is what makes the lacy, crackly shell that Tokyo tempura masters prize.

35 min

Japanese Snacks & Starters

by KrazyBadal 0 views

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