Dry-fried spicy minced pork
Ask for this at a rice-and-curry shop in Phuket or Hat Yai and it comes as a small, dark heap beside your rice, smelling of lime leaf and black pepper and hot enough to bring tears. There is no sauce at all: minced pork or beef is fried with a turmeric-heavy southern paste until every crumb is dry, separate and coated in spice. The heat is fierce, so it is always eaten with jasmine rice, sliced cucumber, raw long beans and herbs to cool the mouth. It also keeps well for a couple of days and is excellent cold in a lunchbox. Chef's tip: keep stirring and pressing the meat against the hot wok at the end; the name means 'roll and roast', and that last dry-frying is what makes it.
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A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
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A deep red juice of beetroot (leaves and all), carrots and apples. Sweet, earthy and packed with goodness. Serve at room temperature or chilled.
A cool, pale-green juice of cucumbers, sweet pineapple, carrots and celery with a few fresh sage leaves. Soothing and lightly sweet. Serve cold.
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Fresh pineapple blended with a little ginger and a small bunch of mint for a sweet, zingy juice. Quick to make and very refreshing. Serve cold.
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A refreshing green juice of cucumber, green apple, celery, spinach and bottle gourd (dudhi), lifted with parsley, basil and mint. It's light, clean-tasting and best drunk first thing in the morning, as soon as it's made. Taste a small piece of the bottle gourd first: if it tastes bitter, don't use it.
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A quick, tangy barbecue sauce of tomato ketchup, onion, butter, vegetarian Worcestershire sauce, vinegar and lemon, sweetened with sugar and warmed with black pepper and chilli flakes. Keep it warm and serve it with barbecued paneer, vegetable skewers, burgers and corn.
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.
A rich, creamy cheese dip of grated mozzarella processed with cream and eggless mayonnaise, then mixed with spring onions, garlic, white wine and hot chilli sauce. Serve it cold with slices of tomato, cucumber or bread.
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A light, sweet-and-savoury dip of sour cream folded with whipped cream and coarsely ground almonds. It's rich and nutty with a soft, airy texture. Chill it well and serve with crackers, fruit or crisp vegetable sticks.
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The sweet, sour, glossy brown chutney that makes chaat: tamarind and dates boiled soft, blended and sieved, then sweetened with jaggery and spiced with cumin and red chilli. Drizzle it over samosas, bhel, pani puri, dahi vada and pakoras. It keeps for a month in the fridge or longer in the freezer.
A dry, coarse chutney powder of ground cumin, chilli, salt and asafoetida, with a few drops of lemon and oil and some fresh coriander, air-dried for a few days. Sprinkle a pinch over khichdi, dahi, chaat, bhel or buttered toast. Kept airtight, it lasts for weeks.
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A hot, chunky relish of blended red bullet chillies cooked with raw mango, green peppers, vinegar and tomato ketchup, after a tempering of sesame, cumin and split coriander seeds. It's sweet, sour and very spicy. Serve a little with farsan, thepla or sandwiches; it keeps for weeks in the fridge.
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A creamy, tangy chutney made by soaking crunchy fafadia gathia in yogurt and blending it smooth, then spicing it with red chilli. The gram-flour gathia thickens the yogurt and gives it a gentle, savoury flavour. It is the classic dip for chandu bhajiya, and good with any fried farsan.
Golden home-made croutons tossed with coriander, celery and black pepper, served on a warm salad of sweet corn, onion and toasted almonds with a squeeze of lemon. Day-old bread makes the crispest croutons. Add them just before serving so they stay crunchy.
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A crunchy salad of golden fried almonds, roasted pumpkin seeds, cherry tomatoes, cucumber, celery and apple, with plenty of spring onion and coriander. The dressing is simply lemon juice, sugar and salt, so the fresh flavours shine. Serve it cold with crusty bread.
Raw cauliflower florets marinated in a little oil and vinegar, then mixed with sweet dates, banana, crisp red apples and celery on crunchy salad leaves. It is served with a creamy orange and mustard yogurt dressing. The mix of sweet, crunchy and tangy makes it a refreshing side for a summer lunch.
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All the flavours of a Greek salad in a chunky dip: crumbled feta, chopped olives, tomato and spring onions, bound with garlicky olive oil and lemon. Serve it chilled with salted crackers, pitta bread or crisp vegetables.
A smooth, tangy tomato salsa of blanched tomatoes, sautéed onion, garlic, chilli and plenty of oregano, with a touch of cumin and coriander seed. Serve it with nacho triangles, tacos, quesadillas or as a dip for any snack.
A cool, smooth dip of fresh yogurt blended with spring onions, cucumber, green chilli, garlic and roasted cumin. It's light and refreshing, and is just right with barbecued paneer, vegetable skewers and corn. Serve it well chilled.
A thick, creamy garlic dip of sour cream and eggless mayonnaise with garlic paste, red pepper and dried parsley. Leaving it overnight lets the garlic flavour develop fully. Serve it with vegetable sticks, chips, crackers or potato wedges.
A savoury yogurt raita full of finely chopped carrot, tomato, pepper, onion and green chilli, seasoned with chilli, cumin, black pepper and a dash of vinegar. It's cool, crunchy and lightly spiced. Serve it with rice dishes and biryani.
A fresh, crunchy salad of home-sprouted mung beans with juicy pineapple, coconut, cucumber and cherry tomatoes, dressed with orange juice, balsamic vinegar and olive oil. It is light, sweet and tangy, full of protein, and makes a healthy lunch on its own. Chill everything well, and add the lettuce at the last minute so it stays crisp.
A crunchy, raita-like dip of sour cream packed with cucumber, coloured peppers, carrot and onion, with fresh coriander, green chilli and cumin. Chill it for a few hours so the flavours blend. Serve it with rice, naan or pitta.
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