Featured recipe

Wagyu steak, Kobe style

Kobe's steakhouses cook beef on a hot iron plate in front of the diners, cut it into bite-size pieces and serve it with little more than salt, wasabi and golden garlic chips. Genuine Kobe beef is a protected name: it can only come from certified Tajima cattle born and raised in Hyogo prefecture that meet strict grading rules, and it is rare and costly outside Japan. This recipe is cooked in the same style, with any good wagyu, or a well-marbled sirloin or ribeye if you cannot get wagyu. Because the fat is so rich, a modest portion goes a long way. Chef's tip: cut a small piece of fat from the edge of the steak and melt it in the pan instead of oil; it greases the pan and adds a lovely beefy aroma.

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Kitsune udonUdon with fried tofu

Kitsune udon (きつねうどん, 'fox udon') comes from Osaka, where a noodle shop first floated a sheet of sweet simmered fried tofu on a bowl of udon in the 1890s. The name comes from the folk tale that foxes love fried tofu. Soft, chewy noodles sit in a pale, gently sweet broth, and the tofu soaks up the soup like a sponge. This version uses a kombu and shiitake dashi instead of bonito, so it is fully vegetarian. Chef's tip: let the sweet tofu cool in its simmering liquid if you have time; as it cools it drinks up the sauce, so every bite bursts with sweet soy juice in the hot broth.

25 min

Japanese Pasta & Noodles

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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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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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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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Miso soup

Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.

10 min

Japanese Soups

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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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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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KimchijeonKimchi pancakes

Kimchijeon (김치전) is a thin, crisp pancake made by stirring chopped sour kimchi and its juice into a simple flour batter. Cooks all over Korea make it to use up kimchi that has fermented a little too far, and it is a favourite rainy-day snack with a glass of makgeolli. The kimchi juice colours the batter red and seasons it, so you need little else. This version is egg-free; a spoonful of starch in the batter makes the edges extra crunchy. Use vegetarian kimchi made without fish sauce or shrimp. Chef's tip: be generous with oil and keep the pancake thin. The crisp, almost lacy edge is the best part, and a thick pancake steams instead of frying.

20 min

Korean Snacks & Starters

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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

Japanese Baking

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Yaki onigiriGrilled rice balls

Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.

30 min

Japanese Snacks & Starters

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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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Matcha mochiGreen tea rice cakes

Mochi (もち) are soft, chewy rice cakes made from glutinous rice flour, and Kyoto's confectioners have long flavoured them with matcha from nearby Uji. This quick home version cooks the dough in the microwave rather than pounding steamed rice. Each little green ball is wrapped around a centre of sweet red bean paste and dusted with cornflour. They are best eaten the day they are made, while still soft. Chef's tip: work while the dough is still warm, and keep your hands and the tray well dusted with starch. Warm mochi stretches easily around the filling; once it cools it tears and won't seal.

26 min

Japanese Desserts

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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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KkakdugiCubed radish kimchi

Kkakdugi (깍두기) is kimchi made from chunky cubes of Korean radish instead of cabbage. It is quicker to make than cabbage kimchi and stays crunchy and juicy, with a sweet, peppery bite. Made all over Korea, it is the classic partner to rich soups and noodles. Traditional versions are seasoned with fish sauce and salted shrimp; here soy sauce and a little grated pear give the same savoury-sweet depth, keeping it vegan. Ready to eat after a day or two of fermenting. Chef's tip: rub in the chilli flakes on their own first, before the wet seasonings. The red then clings to every cube, and the radish keeps its crunch.

40 min

Korean Basics

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Thai spring rolls with peanut sauce

Golden, crackly spring rolls made with the book's home-made samosa pastry and filled with rice vermicelli, capsicum, carrot, celery and spring onion seasoned with chilli sauce and coriander. They are served hot with a sweet, sharp dipping sauce of vinegar syrup, cucumber, red chilli and peanuts. A party favourite: make 15 and watch them go.

70 min

Thai Snacks & Starters

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Thai vegetables in peanut coconut sauce

Aubergine, French beans, cauliflower and carrots are simmered gently in coconut milk until tender, then coated in a thick gravy of coconut cream, a fresh paste of spring onion, coriander root, red chilli, lemongrass, galangal and lime peel, and a finish of roasted peanuts and tamarind. Rich, tangy and fragrant. Serve hot with steamed rice.

45 min

Thai Curries

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Arabian cigarsWalnut and almond fillo rolls

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle Eastern Desserts

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Thai-style fruit salad

A sweet-and-savoury Thai fruit salad: crisp apple, banana, semi-ripe papaya and mango tossed in a coconut milk dressing sharpened with lime and warmed with fresh red chilli and a little red curry paste. Fresh coriander lifts it, and it is served chilled on lettuce leaves. Good as a starter, with a curry, or on its own on a hot day.

20 min

Thai Salads

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CacıkCucumber yogurt dip

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle Eastern Chutneys & Dips

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Thai fresh fruit dessert

A bowl of colourful fresh fruit (kiwi, strawberries, pineapple, cherries and orange) covered with a smooth coconut cream sauce, lightly thickened with cornflour, enriched with fresh cream and scented with rose. Serve well chilled.

30 min

Thai Desserts

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Thai-style beans fried rice

A quick vegetarian fried rice: boiled rice tossed in a hot wok with garlic, ginger, red kidney beans, sweetcorn, fresh pineapple, tomato, soy sauce and black pepper. Served hot with chopped spring onions and cucumber. Thai dishes are best cooked close to serving time.

20 min

Thai Rice & Grains

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Massaman curried riceRice with massaman curry paste and tofu

A dry Thai-style curried rice: cubes of tofu or paneer, carrots and French beans are fried with a home-made massaman paste of red chilli, cinnamon, cardamom, clove, lemongrass and lemon rind, then tossed through cooked rice. It is finished with roasted peanuts, crisp fried onions, spring onions and a squeeze of lime, so every mouthful is warm, aromatic and crunchy. A complete meal on its own.

55 min

Thai Rice & Grains

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Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle Eastern Baking

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Thai vegetable herb soup

A light, aromatic Thai-style soup of mixed vegetables simmered in a clear broth with lemongrass, galangal, lime leaves, garlic, mint and soy sauce. It is fresh and fragrant rather than rich, and low in fat. Serve hot as a starter, sprinkled with fresh coriander.

45 min

Thai Soups

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Thai red vegetable curry

A quick Thai red curry with a home-made paste of soaked red chillies, onion, garlic, ginger, lemongrass, coriander, cumin and white pepper. Crunchy baby corn, broccoli, carrot and mushrooms simmer in coconut milk with basil until the sauce is creamy and gently thickened. The paste is also used in several other Thai recipes in this collection. Serve warm with rice.

35 min

Thai Curries

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Arabian coconut halwaCoconut semolina cake in lemon syrup

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle Eastern Desserts

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Thai mango pancakes

Small, soft pancakes made from plain flour, rice flour and semolina, sweetened with condensed milk and scented with mango, folded around a sticky filling of ripe mango, sugar and coconut. They are served cold with extra mango and a scoop of ice cream or fresh cream: a lovely make-ahead dessert for a party.

60 min

Thai Desserts

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Thai coconut cream soup

A rich, fragrant Thai soup: tofu strips, small aubergines, French beans and broccoli simmered in vegetable stock and coconut milk flavoured with red curry paste, lime leaves, lemongrass, galangal, lime rind, garlic and fresh basil. Garnished with slit chillies and served hot. Cook it close to serving time, as Thai dishes don't reheat well. You can use a ready-made red curry paste (check it is free of shrimp paste) or make the paste ahead and freeze it.

45 min

Thai Soups

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Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle Eastern Baking

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Dry chilli tofu

Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.

30 min

Thai Snacks & Starters

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Lychee pudding

A light, no-cook party pudding: chopped lychees mixed with grated crystallised ginger, covered with whipped cream sweetened with icing sugar and more ginger, and decorated with mandarin segments. Fresh, cool and fragrant; chill before serving. Fresh de-seeded lychees work as well as tinned.

20 min

Thai Desserts

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Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle Eastern Chutneys & Dips

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Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle Eastern Desserts

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Spicy Thai noodles

Soft rice noodles tossed with a colourful stir-fry of bean sprouts, carrot, snow peas, capsicum and celery, seasoned with red curry paste, soy sauce and a dash of vinegar. Crushed roasted peanuts, fresh mint and lemon wedges finish it. A quick, spicy one-wok meal.

40 min

Thai Pasta & Noodles

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Thai green vegetable curry

A mild, fragrant Thai green curry made with a fresh paste of green chillies, garlic, lemongrass, coriander and lemon, simmered with coconut milk, a big mix of vegetables and soft cubes of paneer. The sauce is creamy and herby rather than fiery, and the vegetables keep a little bite. Serve hot with plain steamed rice or jasmine rice.

50 min

Thai Curries

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Sweet corn cutlets with peanut sauce

Coarsely ground sweetcorn is bound with rice flour, soy sauce and red curry paste, shaped into little oval cutlets and deep-fried until crisp outside and soft and sweet inside. They come with a rich, gently spicy peanut sauce made from coconut milk and curry paste. Serve hot as a starter or a snack.

35 min

Thai Snacks & Starters

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Thai bean burger

A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.

40 min

Thai Fast Food

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Thai raw papaya salad

A crunchy, refreshing salad in the style of Thai som tam: shredded green (unripe) papaya, French beans and carrot, barely softened, then tossed with tamarind, lemon, garlic, chilli, soy sauce and sugar and finished with roasted peanuts. Sweet, sour, salty and hot all at once. Serve cold as a starter or with a curry and rice.

21 min

Thai Salads

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Um Ali (banana & bread dessert)Bread and banana pudding

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle Eastern Desserts

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Tamia (Arabian fritters)Sesame-coated chickpea fritters

Tamia is the Egyptian cousin of falafel: soaked raw chickpeas are ground with dill, coriander, onion, garlic, chilli and cumin, shaped into small patties, coated with sesame seeds and deep-fried until crisp and golden outside and green and fluffy inside. Serve hot with coconut and tamarind chutneys, or tuck them into pitta with salad.

45 minMiddle Eastern Snacks & Starters

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Sun-dried chilliesYogurt-soaked fried green chillies

A traditional Gujarati store-cupboard side: green chillies slit, soaked overnight in salted yogurt and dried in the sun until shrunk and brittle. Fried for a few seconds, they turn crisp, salty and tangy with a gentle heat. Serve one or two alongside farari khichdi, kadhi or any fasting meal. Allow 3–5 days of strong sun for drying. Makes about 300 g.

25 min

Indian Sides

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Paneer pudasPaneer, spinach and fenugreek pancakes

Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.

50 min

Indian Breads & Parathas

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Soya uppmaSoya mince with carrot and cabbage

A high-protein, low-calorie uppma made with soya granules instead of semolina. The soaked soya is tossed with grated carrot, cabbage, onion, ginger and green chillies over a crackling tempering of cumin, urad dal and asafoetida, then finished with lemon and coriander. Serve hot for breakfast or a light supper.

40 min

Indian Breakfast & Brunch

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Cheese and vegetable quiche

A lighter, eggless quiche: a crisp wholemeal pastry case made with soya spread, filled with red and green peppers and mushrooms bound with cottage cheese, soya yogurt and grated soya cheese, and baked until set. Serve hot with a green salad.

65 minBaking

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Spinach and coconut soup

A smooth, bright green, dairy-free soup of spinach and onion blended with a little creamed coconut, then simmered with vegetable stock, soya milk and a hint of nutmeg. Cook the spinach only briefly so it keeps its colour. Serve immediately.

25 minSoups

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Farari cutletsPeanut-crusted potato cutlets

Diamond-shaped cutlets of potato and sweet potato with fresh coconut and roasted peanuts, dipped in a cassava-flour batter and coated in coarse peanut powder, then fried until golden. They're crunchy outside, soft and gently sweet inside. Serve hot with coconut and tomato chutney (use a farari one without onion or garlic). Makes 20.

70 min

Indian Snacks & Starters

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Fruity bean salad

A crunchy, high-fibre and low-calorie salad of boiled sprouted pulses (moth beans, chickpeas, green grams) with apple, orange segments, grapes, radish, salad leaves and spinach, lifted with a little green chilli. A light mint and yogurt dressing goes on just before serving. Serve chilled as a starter or light lunch.

20 min

Indian Salads

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Savoury herb scones

Light savoury scones made from rice flour and gram flour, flavoured with dried basil, oregano, mustard and black pepper and topped with poppy seeds. Shaped as one round and marked into 8 wedges, they are good warm with soup or salad. The book's recipe uses one egg; to make them eggless, leave it out and add an extra 60 ml soya milk and 1 tsp baking powder.

30 minBaking

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Farari tasteful chatakoPotato, banana and tomato in yogurt

A cool, creamy farari chatako of boiled potato, ripe banana and tomato folded into beaten yogurt with green chilli, ginger, fresh coconut and sultanas. It's sweet, tangy and gently hot, and ready in minutes once the potatoes are boiled. Serve it as a snack or side on fasting days.

35 min

Indian Snacks & Starters

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Colocasia bhajiColocasia leaves with chana dal

A Gujarati-style dry vegetable dish made with chopped colocasia (arvi) leaves and chana dal, cooked with peanuts, tamarind and jaggery for a sweet-sour taste, then thickened with a fresh paste of coconut, green chilli, coriander and ginger and finished with a mustard and cumin tempering. Uses only two teaspoons of oil. Serve hot with baked parathas.

65 min

Indian Curries

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Mango lassi

A refreshing, lighter mango lassi made with low-fat yogurt: ripe mangoes, yogurt, a little sugar and rose water are blended with water until smooth and frothy, chilled and poured over crushed ice. Perfect on a hot day or with a spicy meal.

10 min

Indian Drinks

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Konafa (sweet pastry)Shredded pastry with coconut and nuts

Konafa (kunafa) is a celebration sweet of shredded kataifi pastry tossed in butter and baked in two layers around a filling of coconut, almonds, pistachios and mixed peel with glacé cherries. The hot pastry is drenched in cold rose-water syrup and pressed so it holds together, then cut into squares. Crisp, syrupy and nutty; serve cold with fresh cream or ice cream.

60 minMiddle Eastern Desserts

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Farari samo khichdiBarnyard millet with potato and peanuts

Samo (also called moraiyo, sama or barnyard millet) is the fasting-day stand-in for rice. Here it's simmered with potato cubes and crushed roasted peanuts after a ghee tempering of cumin, cloves and cinnamon, then finished with lemon and coriander. It's soft, nutty and mildly spiced. Serve it hot with yogurt or farari potato kadhi.

35 min

Indian Rice & Grains

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Mixed sprout pullao

A quick, low-calorie way to use leftover rice: sprouted moth beans and green grams are cooked with garlic, ginger, green chilli, capsicum, spring onions and a few spices over a cumin and asafoetida tempering, then tossed with cooked rice. Served hot with fresh tomato and coriander.

30 min

Indian Rice & Grains

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