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Onigiri

by Shuko Oda
Light meals & snacks

Serves 2 (makes 4–6)

Prep: 30-60 mins

Cook: 1-2 hrs

Raw cacao gateaux with sour rhubarb and vanilla caramel sauce

by Kirk Haworth
Desserts

Serves 4

Prep: overnight

Cook: none required

Singaporean pork belly and turnip cake stir fry

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Sriracha and lime pickled eggs

by Elly Curshen
Side dishes

Makes 6

Prep: overnight

Cook: <10 mins

Thai-style roasted and steamed cod

by Matt Tebbutt
Main course

Serves 4

Prep: >2 hrs

Cook: 10-30 mins

Tonkatsu pork

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Use-it-up vegetable stock

by Liberty Fennell
Other

Makes 2 litres/3½ pints stock

Prep: <30 mins

Cook: >2 hrs

Warm salad of samphire, asparagus and crab

by Jack Stein
Starters & nibbles

Serves 4

Prep: <30 mins

Cook: <10 mins

Wide noodles with lamb shank in aromatic broth

by Nigella Lawson
Main course

Serves 2

Prep: overnight

Cook: >2 hrs

Yunnan-style grilled sea bass with twice-cooked pork

by Ching-He Huang
Main course

Serves 4

Prep: >2 hrs

Cook: 1-2 hrs

‘Chicken mayo’ tofu sandwich filler

by Elly Curshen
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

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