Featured recipe

Dak hanmari

Whole chicken hot pot

Dak hanmari, literally 'one chicken', comes from the alley of restaurants beside Dongdaemun market in Seoul, where a whole chicken arrives in a basin of pale broth and finishes cooking on a burner at the table. Potatoes and chewy rice cakes simmer alongside, and each piece is dunked in a sharp dipping sauce of chilli, soy, vinegar and mustard that you mix to your own taste. When the chicken is gone, knife-cut noodles go into the broth. The usual mistake is rushing the first simmer: the broth needs its full time with garlic and leek to taste of chicken. Chef's tip: let everyone build their own dip, adding a spoon of hot broth so the chilli flakes bloom.

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60 min

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Steamed cabbage

Steamed cabbage is the everyday side dish of Jamaican home cooking, served at breakfast with fried dumplings and at dinner beside rice and peas or stew peas. Shredded cabbage and carrot are cooked with very little water, so they steam in their own juices and turn sweet, peppery and glossy rather than soggy. Chef's tip: use only a splash of water and keep the lid on. The cabbage should be tender-crisp and still pale green, never boiled limp, so take it off the heat while it still has a little bite.

15 min

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Mushroom and cassava escondidinhoMushroom and cassava bake

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60 min

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40 min

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40 min

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60 min

Trinidadian Snacks & Starters

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KurmaSweet fried dough sticks

Kurma is a crunchy Indo-Trinidadian sweet made for Divali, weddings and pujas, and sold in bags at roadside parlours in Central Trinidad. A rich dough flavoured with ginger, cinnamon and nutmeg is cut into thin sticks, fried until hard and golden, then tossed in a hot ginger sugar syrup until it dries into a frosty white coating. It keeps for weeks in a tin. Chef's tip: keep stirring the kurma in the syrup off the heat until the sugar suddenly turns opaque and sandy. That moment is the whole trick; stop too early and the coating stays sticky, and the 'frost' is what makes kurma kurma.

60 min

Trinidadian Desserts

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Pudim de leite condensado is the dessert of Brazilian Sunday lunch, served in every home and por-quilo restaurant from north to south. It's richer and denser than a French crème caramel: condensed milk, milk and eggs baked in a water bath in a ring tin, then turned out under a glossy layer of dark caramel. Chef's tip: bake it gently in a water bath and keep the water just below a simmer. Too much heat makes the bubbles that leave the pudim full of little holes; Brazilians prize a smooth, silky pudim lisinho.

75 min

Brazilian Desserts

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Limonada suíçaCreamy lime drink

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5 min

Brazilian Drinks

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