Featured recipe

Tofu & tempeh satay with peanut sauce

Satay smoke drifts along Javanese streets every evening, where sellers fan charcoal grills set up on the pavement and serve skewers with peanut sauce, rice cakes and sliced shallot. Tofu and tempeh are naturals for it: they drink up a sweet-savoury marinade of palm sugar, tamari, coriander and garlic and pick up dark, sticky char at the edges. The sauce here is cooked until smooth and glossy, sweeter and milder than the grainy dressing on gado-gado, made for dipping. Chef's tip: soak the bamboo skewers for 30 minutes and brush the satay with marinade as it grills — the sugar caramelises into the dark, slightly burnt edges that make satay taste like satay.

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Kari debalDevil curry

Kari debal, or curry devil, is the Christmas dish of Singapore's Eurasian (Kristang) community, traditionally cooked on Boxing Day to use up the roast chicken, ham and sausages from the feast. A fiery paste of dried chillies, shallots, galangal and candlenuts is fried until fragrant, then sharpened with ground mustard seed and vinegar and simmered with chicken, potatoes, cabbage and cocktail sausages (pork, or use chicken sausages). Like most curries it tastes better the next day. The usual mistake is not frying the spice paste long enough: it must cook until the oil separates or the curry tastes raw. Chef's tip: soak the dried chillies in hot water and snip out the seeds first if you want the flavour without the full fire.

80 min

Singaporean Curries

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ÆggemadEgg and tomato rye sandwich

The Danish madpakke (packed lunch) is a stack of rugbrød slices, each with its own pålæg, and æggemad is the one that shows up in every family's box: dense rye, a smear of butter or mayonnaise, rounds of hard-boiled egg and tomato, and a tuft of cress. In the box, the slices are separated by baking paper so the toppings don't smudge. The common mistake is undercooking the eggs, so the yolk smears and the slices fall apart; for lunchboxes, the yolk must be fully set. Chef's tip: slice the egg with an egg slicer or a wet knife once it is completely cold, and the rounds stay neat.

18 minScandinavian Snacks & Starters

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Ají de fideosNoodles in red chilli with beef

Ají de fideos fills the market comedores of La Paz at lunchtime: spaghetti snapped into short pieces and simmered in a brick-red sauce of dried chilli, onion and tomato with chunks of beef and potato, all eaten with a spoon. It is warming, a little smoky and properly hot, perfect at 3,600 metres. The trap is adding the pasta too early, which leaves it bloated and the sauce gluey. Chef's tip: toast the broken spaghetti in a little oil until golden before it goes into the pot; it keeps its shape and adds a nutty flavour.

90 minAndean Pasta & Noodles

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Ceci in ziminoChickpeas stewed with chard

In Genoa and along the Tuscan coast, ceci in zimino is the dish of Lenten Fridays and the first cold days of All Souls in November, when the household cooks a big pot of chickpeas and stews them with chard and a little tomato. The chickpeas turn creamy, the chard gives a gently bitter green sauce, and a spoon of good oil on top makes it taste of the Riviera. Serve it as a main dish with toasted wholegrain bread. Suitable as part of a balanced diet, it is high in fibre and plant protein: about 300 kcal and 32 g carbohydrate per portion. The usual mistake is adding the chard leaves too early so they turn brown; keep them for the last 10 minutes. Chef's tip: mash a ladleful of chickpeas with a fork and stir them back in to thicken the zimino naturally.

50 min

Italian Curries

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UmleqwaSlow-stewed chicken

Umleqwa is the free-range village chicken of the Eastern Cape and KwaZulu-Natal, cooked for family gatherings, homecomings and Sunday lunch. These birds run free and have firm, flavourful meat that needs long, slow simmering, so the pot bubbles for an hour or two with onion, tomato, garlic, ginger and curry powder until the meat is tender and the gravy rich. It is eaten with pap, dumplings (ujeqe) or rice. The usual mistake is cooking a supermarket chicken for as long; it will fall to shreds, so cook it for about 45 minutes instead. Chef's tip: brown the chicken skin well before adding liquid, because the rendered fat carries the flavour of the gravy.

120 min

South African Chicken

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Bonchi curryGreen bean coconut curry

Bonchi curry is one of the small vegetable curries that fill a Sri Lankan rice-and-curry lunch, cooked daily in Colombo kitchens and village homes in the hill country, where green beans grow in terraces near Nuwara Eliya. The beans are simmered in thin coconut milk with turmeric, curry leaves, pandan and green chilli until just tender, then enriched with a splash of thick milk so the sauce is mild, creamy and pale yellow. Suitable as part of a balanced diet, it is a high-fibre vegetable dish: about 150 kcal and 9 g carbohydrate per portion; serve it with red rice for slower-releasing carbohydrate. The usual mistake is boiling the thick coconut milk, which curdles it; add it at the end and only heat through. Chef's tip: cut the beans on a long diagonal so they soak up more of the sauce.

30 min

Sri Lankan Curries

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Guiso de fideosBeef and pasta stew

Guiso de fideos is the winter weeknight stew of Argentina, cooked in Buenos Aires flats and on estancias alike, and as loved by children as by grandparents. Beef, potatoes and vegetables simmer in a light tomato and sweet-paprika broth, then short pasta cooks straight in the pot and thickens it into something between a soup and a stew. Serve it in deep plates with crusty bread and grated cheese for those who want it. The usual mistake is adding the pasta too early, so it swells and turns mushy; it goes in only for the last 10–12 minutes. Chef's tip: cut the beef into small cubes, about 2 cm, so it is tender in under an hour.

75 min

Argentinian Meat

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MarchuDeep-fried wheat breads

In the high Lahaul valley, marchu are fried by the basketful before the winter festivals of Halda and Losar, when families visit each other and every house must have a pile ready for guests. They are thick, soft rounds of wheat dough, sometimes lightly sweetened, fried in oil until puffed and golden, and they keep for days in the cold. They are eaten with butter tea or a spicy potato dish. The common mistake is frying in oil that is too hot, which browns the outside before the inside cooks; keep the heat medium. Chef's tip: prick each round twice with a fork so it puffs evenly rather than ballooning on one side.

50 min

Indian Breads & Parathas

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ApigigiGrilled coconut and tapioca parcels

Apigigi are an old Chamorro sweet from Guam and Saipan, made for fiestas and family gatherings: soft young coconut is grated and mixed with tapioca starch and sugar, wrapped in banana leaves and grilled over coals until chewy and lightly charred. They are sticky, mildly sweet and smoky. Grated frozen young coconut and tapioca starch from Asian shops make them easy at home. A common mistake is grilling over a fierce flame; the leaves burn before the centre sets. Chef's tip: steam them first for 15 minutes, then finish on the grill for flavour.

60 minPacific Islander Desserts

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FinadeneSoy and lemon dipping sauce

Finadene is the sharp, salty, fiery sauce that every Chamorro family in Guam makes to spoon over grilled meat, fish, red rice and just about everything at a fiesta. Soy sauce is mixed with lemon juice or vinegar, chopped onion and the small, very hot local donne' peppers. There are many versions; this soy-lemon one is the most common. A common mistake is making it hours ahead; the onion is best still crunchy. Chef's tip: use Thai bird's-eye chillies if you can't find donne'.

5 minPacific Islander Chutneys & Dips

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Mandi'o chyryryFried cassava with onion and egg

Mandi'o chyryry means 'fried cassava' in Guaraní, and it is what rural Paraguayan families make from yesterday's boiled mandi'o: chunks crushed and fried in a big pan with onion until crisp in places, then scrambled with eggs. It comes out for breakfast with cocido or for a quick supper, and costs next to nothing. Use sweet cassava, the kind sold in supermarkets. The mistake is stirring constantly, which turns it to mush; let the cassava sit and brown. Chef's tip: the best chyryry starts with cold, day-old boiled cassava, which fries crisper than freshly boiled.

45 min

Paraguayan Sides

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Kaffeost (coffee with cheese)

In the far north, across Swedish Norrbotten and Finnish Lapland, coffee comes with cheese in the cup. Leipäjuusto, a mild, squeaky cheese baked or grilled until spotted brown (called kaffeost or 'bread cheese'), is cut into cubes and put in a cup, often a carved wooden kuksa, then hot black coffee is poured over. Sámi reindeer herders and Tornedalen farmers have made it this way for generations; it is a fireside or mid-morning drink on a cold day, and in some families a little sugar or a slice of dried reindeer meat goes in as well. The cheese warms through, softens slightly and soaks up the coffee, so you drink the coffee and then spoon out the warm, chewy, milky cubes. The common mistake is using a soft or melting cheese: it collapses into strings. Use proper leipäjuusto or halloumi, which keep their shape. It is ready when the cubes are hot to the centre, about 2 minutes, and slightly puffed. Strong coffee means real caffeine here, so it is an adult drink. Leipäjuusto is sold in Nordic shops; halloumi is the nearest substitute. Chef's tip: warm the cheese on a dry pan first for extra browned flavour.

6 minScandinavian Drinks

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Chanachur makhaSpicy snack mix

In Dhaka, chanachur makha is made in seconds by vendors with a tin box and a lid: a scoop of the crunchy, spicy fried mix of lentils, gram flour sticks and peanuts is shaken with chopped onion, tomato, chilli and coriander, splashed with raw mustard oil and lime, and poured into a cone of newspaper. It is the snack of the launch terminal at Sadarghat, of Ramna Park and of evening chats outside every university hall. Shop chanachur usually contains peanuts and may contain wheat. Chef's tip: deseed the tomato; its juice is the fastest way to turn the crunch soft.

10 min

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KalopsBeef stew with allspice

Kalops is the Swedish winter stew that fills kitchens from Skåne to Norrland on dark November weekends: chunks of beef chuck simmered slowly with onions, carrots, whole allspice and bay until the sauce turns brown, glossy and lightly peppery. It is always eaten with plain boiled potatoes and a spoonful of sweet pickled beetroot (inlagda rödbetor), whose sharpness cuts the richness. It reheats beautifully, so many families make it a day ahead. The usual mistake is crowding the pan when browning, so the beef steams grey and the sauce never gets its deep colour; brown in batches. Chef's tip: crush half the allspice berries lightly before they go in so the warm clove-like scent reaches the whole pot, but leave the rest whole for a gentler background note.

150 minScandinavian Meat

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Boil-upPork bones with greens and kumara

Boil-up is the great Māori one-pot of Aotearoa New Zealand, cooked on marae for hui, at whānau gatherings and on cold weeknights everywhere from Northland to the King Country. Pork bones and brisket are boiled for hours until the meat falls away, then potatoes, kūmara and handfuls of watercress or wild pūhā go in, and fluffy flour doughboys steam on top. The broth is drunk alongside, with buttered bread. The usual mistake is letting the doughboys sit in boiling liquid uncovered, which makes them heavy; once in, clamp the lid on and don't peek for 15 minutes. Chef's tip: skim the pot well during the first half hour and the broth stays clear and sweet rather than greasy.

170 min

New Zealand Meat

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Králík na smetaněRabbit in cream sauce

Králík na smetaně is a Sunday lunch in the Czech countryside, especially in Moravia and South Bohemia, where many families once kept rabbits in the yard. Rabbit pieces are braised with carrot, celeriac, parsley root and onion, then the vegetables are blended into a velvety cream sauce brightened with lemon and a pinch of sugar, much like the famous svíčková. It is served with sliced bread dumplings (houskové knedlíky) and a spoon of cranberry sauce. The usual mistake is boiling the sauce after the cream goes in, which can split it; keep it at a bare simmer. Rabbit is lean, so cook it gently and check that the meat comes easily off the bone. Chef's tip: blend the vegetables until completely smooth and pass them through a sieve for the silky sauce Czech cooks are proud of.

120 min

Czech Meat

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Gogji razmaKidney beans with turnips

In the Kashmir valley, gogji razma is a winter comfort dish, made in heavy pots when turnips are sweet after the first snow and dried beans from Bhaderwah fill the store. Red kidney beans and turnip chunks simmer in a thin, red gravy flavoured with mustard oil, ground fennel, dried ginger and Kashmiri chilli, without any onion or tomato. Serve with a modest bowl of rice or a millet roti and a green salad. It is suitable as part of a balanced diet. About 300 kcal and 38 g carbohydrate per portion. The usual mistake is slow-cooking dried kidney beans without boiling them hard first; raw kidney beans are unsafe, so soak them overnight and boil hard for 10 minutes before simmering. Chef's tip: add the turnips only when the beans are almost soft, so they keep their shape and sweetness.

90 min

Indian Curries

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ChauselaRice flour puris

Chausela is the puri of the Chhattisgarh plains, where rice rather than wheat fills the granary, and it turns up at Hareli, Pola and any Sunday breakfast with a sharp tomato chutney or a potato curry. The dough is scalded with boiling water so the rice flour holds together, and the puris fry up pale, soft and lightly crisp at the edges. The usual mistake is mixing the flour with cold water; it cracks as you roll and the puris split in the oil. Chef's tip: knead the dough while it is still warm, using the heel of an oiled palm, and keep it under a damp cloth so the rounds stay supple.

30 min

Indian Breads & Parathas

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Chech bhajiJute leaf curry

Chech bhaji is a monsoon green in Chhattisgarh, picked from the jute plants that come up in field edges and village gardens, and cooked almost every week during Sawan. The leaves turn slippery as they soften, a bit like okra, and the cook reins that in with tomato and a little rice water left from washing the rice. It is eaten with plain rice and dal or bore baasi. The mistake to avoid is stirring it endlessly; the leaves go stringy and gluey, so stir only now and then. Chef's tip: frozen or dried molokhia leaves from an Arab grocery are the same plant and work well outside India.

25 min

Indian Vegetarian

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Curried sausages

Curried sausages are pure Australian weeknight comfort, the dish generations of kids came home to in Sydney, Brisbane and country towns alike, usually made with thick beef or pork sausages and a tin of mild curry powder. The sausages are browned, sliced and simmered with onion, carrot, potato and peas in a gentle, slightly sweet curry gravy, then spooned over fluffy rice. The usual mistake is skipping the pre-cook: browning the sausages whole first keeps them juicy and gives the sauce its colour. Sausages, whether beef or pork, must reach 71 °C in the centre. Chef's tip: a grated apple simmered in the sauce is the classic Aussie trick for a rounded sweetness without extra sugar.

50 min

Australian Meat

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Popska yahniyaBeef and onion stew

Popska yahniya, the 'priest's stew', is cooked across Bulgaria in autumn and winter, often in a clay gyuveche in the oven, and appears at name-day dinners in Plovdiv and Veliko Tarnovo. Beef is braised with a heap of small whole shallot-sized onions, garlic, paprika, red wine and a splash of vinegar until the onions are sweet and jammy and the sauce is glossy. The wine is part of the dish and some alcohol can remain after cooking; for an alcohol-free version use the same amount of beef stock plus 1 extra tablespoon of vinegar. Pork shoulder is a common alternative to beef. The usual mistake is letting the onions break apart: add them after the meat has had an hour, so they hold their shape. Chef's tip: blanch the onions for one minute in boiling water and the skins slip off in seconds.

135 min

Bulgarian Meat

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ChapeaRed beans with plantain and sausage

Chapea comes from the countryside of the Cibao and the south of the Dominican Republic, where it is cooked for big Sunday lunches and family gatherings: red beans stewed with auyama squash and ripe plantain, smoky pork longaniza or salami, then rice cooked right in the bean broth until it is soft and creamy, somewhere between a moro and a stew. The sweet plantain melts into the pot and gives the rice a gentle sweetness. Dried red kidney beans must be soaked and then boiled hard for 10 minutes before the gentle simmer, to destroy a natural toxin; tinned beans are already safe. The usual mistake is adding the rice to too little liquid, which leaves it hard; it should be swimming at first. Chef's tip: fry the sofrito until it smells sweet and the oil turns red before the beans go in, as that is where chapea gets its depth.

115 min

Puerto Rican Curries

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MbakbkaPasta cooked in spicy lamb sauce

Mbakbka is the Tripoli family's go-to one-pot, made any day of the week and especially loved in winter: short pasta cooked directly in a spicy red sauce of lamb, tomato paste, chickpeas and bzar spice, so it drinks up the flavour and the starch thickens everything. The name echoes the bubbling sound the pot makes. The usual mistake is adding too little water: the pasta should be just covered when it goes in, and needs a stir every few minutes so it doesn't stick. For a vegetarian version, leave out the lamb and add a diced potato and courgette with the chickpeas, using vegetable stock. Chef's tip: let the pot rest off the heat for 5 minutes with the lid on, and the sauce settles into a thick, glossy coat.

65 minAfrican Pasta & Noodles

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MutakuraBeans, cowpeas and maize

Mutakura is old Zimbabwean country food, cooked in rural Mashonaland after harvest from the store of dried beans, cowpeas, groundnuts and maize kernels, and eaten as a filling lunch or snack, often at gatherings and ceremonies. Everything is soaked, boiled for hours until tender, then simply seasoned with salt, so the beans are creamy, the maize chewy and the groundnuts soft and rich. Suitable as part of a balanced diet. About 340 kcal and 45 g carbohydrate per portion. The usual mistake is cooking everything together from the start: the maize needs a long head start, and the dried red beans must be boiled hard for 10 minutes to be safe. A pressure cooker cuts the maize time to about 40 minutes. Chef's tip: soak everything overnight in separate bowls; the maize and groundnuts need it most.

160 minSouthern African Vegetarian

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Ye er baSesame sticky rice dumplings

Ye er ba, "leaf cakes", come from Xinjin on Chengdu's southern edge and are sold all over the city in snack restaurants and teahouses, including the busy tea gardens of People's Park, at breakfast and through the afternoon. Each dumpling is wrapped in a leaf, which keeps it moist and adds a faint green fragrance as it steams; the skin is soft and stretchy, the filling a sweet, nutty black sesame paste. Traditional fillings use lard; this version uses coconut oil and is vegan. It contains sesame. Chef's tip: keep the dough as soft as an earlobe; dry dough cracks and the filling leaks out.

60 min

Chinese Snacks & Starters

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Semur tahuTofu in sweet soy

Semur is the dark, glossy sweet-soy stew of Java, shaped by Dutch spice traders' love of nutmeg and clove, and the tofu version is a thrifty bekal favourite that tastes better each day it sits. The tofu is fried first so it holds together and soaks up the sauce like a sponge. The common mistake is using silken or soft tofu, which crumbles; choose firm tofu and fry it until the skin is golden. Chef's tip: let the sauce reduce until it coats the back of a spoon, then rest the semur for an hour before eating so the spices go right into the tofu.

35 min

Indonesian Vegetarian

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Paneer tikka

Paneer tikka is the vegetarian star of Punjabi dhabas and Delhi wedding buffets, and at home it is a weekend starter cooked under the grill or in a hot oven. Thick cubes of paneer, pepper and onion are coated in hung yogurt with ginger, garlic, chaat masala and roasted gram flour, then charred at high heat so the edges blister while the centre stays soft. Paneer set at home with lemon juice or vinegar uses no rennet; if you buy it, check the label. Serve with mint chutney and a big salad instead of naan. It is suitable as part of a balanced diet. About 330 kcal and 10 g carbohydrate per portion. The usual mistake is a runny marinade, which slides off; hang the yogurt for 20 minutes first. Chef's tip: marinate in the fridge for at least 30 minutes, and don't skip a final blast of high heat for the charred spots.

35 min

Indian Snacks & Starters

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Salatet tahinaTahini sauce

No Egyptian table is complete without salatet tahina: in Cairo and Alexandria it is served with fried fish, grilled kofta, ful and falafel, and it is on every mezze plate at Friday lunch. Sesame paste is whipped with lemon juice, garlic, cumin and cold water until it turns pale, fluffy and creamy, with no sugar at all. Suitable as part of a balanced diet, it brings sesame protein and healthy fats with very little carbohydrate: about 150 kcal and 5 g carbohydrate per portion of 3 tablespoons. The usual mistake is panicking when the tahini seizes and goes thick after the lemon goes in; keep adding cold water a spoon at a time and it loosens into a smooth sauce. Chef's tip: use ice-cold water, which makes the tahina whiter and fluffier.

10 min

Egyptian Chutneys & Dips

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GrønkålssalatRaw kale salad

Kale (grønkål) is a winter classic in Denmark, traditionally stewed with cream at Christmas, but in Copenhagen homes and cafés it is now just as often eaten raw in this bright salad through the cold months, from November to March. Shredded kale is massaged with lemon juice and oil until it turns silky and dark green, then tossed with crisp apple, red onion and toasted sunflower and pumpkin seeds. Serve it beside rye bread with eggs, or with baked salmon or potatoes. Suitable as part of a balanced diet. About 160 kcal and 9 g carbohydrate per portion. The usual mistake is skipping the massage, which leaves the leaves tough and squeaky. Chef's tip: strip out every bit of stalk; even thin stems stay woody in a raw salad.

18 minScandinavian Salads

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Xiaocong ban doufuCold tofu with spring onion

Xiaocong ban doufu is a northern Chinese home dish, especially popular in Beijing and Shandong on hot summer evenings, so simple that it has given Chinese a proverb about being clear as 'green onion and white tofu'. Soft tofu is blanched, cooled, cut into cubes and tossed with a heap of chopped spring onion, sesame oil and a little salt, so it is cool, silky and fresh. Serve it beside stir-fried vegetables and a little rice or a wholewheat bun. It is suitable as part of a balanced diet. About 120 kcal and 3 g carbohydrate per portion. The usual mistake is stirring hard so the tofu breaks into crumbs; fold it gently with a spoon. Chef's tip: blanch the tofu in salted water for a minute, which firms it up and takes away the raw beany taste.

10 min

Chinese Salads

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Suan rong xilanhuaGarlic broccoli

Garlic broccoli is on the menu of almost every Chinese home kitchen and family restaurant, from Guangzhou to Shanghai, as the quick green dish at a weekday dinner. The florets are blanched just until bright, then tossed in a hot wok with a big spoon of minced garlic and a splash of water, so they stay crisp, glossy and full of garlic flavour. Serve with tofu, fish or eggs and a modest portion of rice. It is suitable as part of a balanced diet. About 90 kcal and 8 g carbohydrate per portion. The usual mistake is adding the garlic to very hot oil before the broccoli, where it burns and turns bitter. Chef's tip: add a few drops of oil to the blanching water; it keeps the broccoli shiny and green.

15 min

Chinese Sides

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KneippbrødWholemeal loaf

Open almost any Norwegian matpakke (the packed lunch wrapped in paper) and you will find slices of kneippbrød, a soft, lightly sweet loaf of sammalt hvete (wholemeal wheat) baked in a tin. Its fine crumb slices thin without crumbling, perfect for brown cheese, jam or cucumber at the school desk. The common mistake is adding too much flour while kneading because wholemeal dough feels sticky; the loaf then bakes dense and dry. Chef's tip: let the dough rest for 20 minutes after mixing, before kneading, so the bran softens and the dough turns smooth on its own.

70 minScandinavian Baking

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Leung cha (Cantonese herbal tea)

Across Guangdong and Hong Kong, the leung cha shop with its gleaming brass urns is a neighbourhood fixture. People drop in after a run of fried food, late nights or the heavy, humid weather of early summer, when Cantonese tradition says the body has too much 'heat', and down a bowl standing at the counter, then chase it with a dried plum. Brews range from the gentle 'five-flower tea' to fiercely bitter 24-herb mixes. This home version uses dried mesona (sin cho), prunella spike (ha fu cho), chrysanthemum and honeysuckle: dark brown, earthy and grassy, clearly bitter but rounded by the flowers and a little rock sugar. The common mistake is boiling everything together for an hour; the flowers turn harsh and muddy. Simmer the woody herbs first, add the flowers only for the last 10 minutes. It is ready when the liquor is the colour of strong tea and has reduced by about a third. It is traditionally drunk for comfort, not as medicine: skip it in pregnancy and check with a doctor if you take regular medication. Chef's tip: buy herbs pre-weighed as a packet from a Chinese herbalist, who will rinse-check them for grit and freshness.

85 min

Hong Kong Drinks

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Ugnsbakad laxOven-baked salmon

Ugnsbakad lax is one of Sweden's most common weeknight dinners, made all year round but especially in summer when dill is everywhere, and it is on every school and workplace lunch menu. A thick side of salmon bakes quickly with lemon slices and plenty of dill, staying moist and pink in the centre. Oily fish, high in protein and suitable as part of a balanced diet; serve with a few boiled new potatoes and green beans or a cucumber salad. About 350 kcal and 2 g carbohydrate per portion. The usual mistake is baking it until it is dry and chalky, with white protein seeping out; take it out as soon as it flakes. Chef's tip: salt the salmon 15 minutes before baking so it seasons through and holds its juices.

20 minScandinavian Fish

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ChhwelaGrilled chicken with mustard oil

Chhwela (also called choila) is a Newar dish from the Kathmandu Valley, served at festivals, feasts and family gatherings, and today in every bar and snack house as a spicy side. Meat is grilled until smoky, cut small and tossed with a dressing of spices and fenugreek seeds fried in smoking mustard oil, plus raw garlic, ginger, chilli, timur pepper and lime. Buffalo is traditional; this version uses chicken, and lean beef works too. It is high in protein and suitable as part of a balanced diet; eat it with a salad of cucumber and radish rather than a big pile of beaten rice. About 290 kcal and 5 g carbohydrate per portion. The usual mistake is pouring the mustard oil on before it smokes, which leaves a raw, harsh taste. Chef's tip: grill the meat until well charred at the edges, because the smokiness is the point.

45 min

Nepali Chicken

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Nurungji porridgeScorched rice porridge

Every Korean home knows the golden crust that sticks to the bottom of the rice pot, and on cold mornings it is simmered in water into nurungji, a nutty, soothing porridge that tastes faintly of toast. Grandmothers serve it with kimchi and a few banchan for breakfast, or as a gentle meal after a heavy night. You can buy dried nurungji sheets in Korean shops, but it is easy to make your own from leftover rice. The common mistake is pulling the crust too soon: pale rice gives a flat, starchy porridge, so wait until it is deep gold. Chef's tip: break the crust into pieces before simmering but keep a few larger shards back and add them in the last minute, so the bowl has soft and slightly crunchy bits.

25 min

Korean Rice & Grains

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