CHÂN VỊT HẦM VỚI GỎI DƯA HẤU by Thuy Diem Pham from One Pan Vietnam (Quadrille) Photography: Laura Edwards This dish combines the richness of duck confit infused with bold Vietnamese flavours, and the vibrant freshness of a watermelon salad. The sweet, tangy tamarind dressing ties everything together, creating a perfect balance of flavours. Definitely one to bookmark for watermelon season! Takes 3½ hours, plus curing — serves 2 Ingredients 2 duck legs 1 tbsp flaky sea

by Eleanor Ford from Fire Islands: recipes from Indonesia (Murdoch Books) Photography: Kristen Peres If you like your food fiery, Mandano in Northern Sulawesi is the place for you. Here fragrant spices and heavy use of chilli typify the food for heat that hits you with shouts, not whispers. As many Minahasan people are Christian (alongside a common persuasion towards blood magic), halal dietary restrictions have not shaped the cuisine. This means bush meats from rats and ba

by Dan May from The Red Hot Chilli Cookbook (Ryland Peters & Small) Photography: Peter Cassidy Jerk is a style of cooking native to the Caribbean island of Jamaica. Traditionally chicken or pork were marinated in a mixture of ground pimento berries and Scotch Bonnet chillies, then cooked and smoked in equal proportion over a fire of pimento wood to which the leaves and berries were also added. This gave the meat a very distinctive taste. In more modern times (and outside th

by John Gregory-Smith from Saffron in the Souks (Kyle Books) Photography: Nassima Rothacker & Alan Keohane I came across this particular dessert in the little village of Ramliyeh in the Chouf Mountains. My friend Rima had prepared a stomach-stretching feast for me, culminating in these creamy little pudding pots called Lebanese Nights Dessert. What a killer name! It’s almost heroic. The pud itself is one of those typically Arabic desserts made with sweet semolina cream, s

by Richard Nicholson from The Cannon Hall Farm Cookbook (Mirror books) Photography: Clive Shalice This recipe screams summer. At the same time the mackerel move inshore and start to get caught on the piers and harbour walls of Yorkshire seaside towns, the gooseberry bushes in our gardens are filled with ripe, zesty fruit. It’s almost like the two know they need to be together! This recipe softens the sharp edges of the gooseberries with sugar and apple balsamic vinegar, comp

by Daniel Acevedo & Sarah Wasserman from Mildred’s Vegan Cookbook (Mitchell Beazley) Photography: Matt Russell Tempeh originates from Indonesia and is made from whole fermented soya beans. It can be used in similar ways to tofu and has a satisfying chunky texture. Combining tempeh with Kimchi in this burger means that it’s full of fantastic fermented antioxidants and natural protein. We realise Kimchi is something of an acquired taste, so if you would prefer a milder flavour

by Fiona Sims from A Year on the River: A Boater’s Guide to Growing, Foraging, Storing and Cooking (Adlard Coles/Bloomsbury) Photography: Gary Latham & Fiona Sims This fresh, vibrant seafood stew is so much more than a sum of its parts. It’s simple to make yet delivers layers of flavour – and is particularly satisfying when you’ve got some fresh crusty bread to mop it all up. All it needs is a bright, zesty white to wash it all down – think Spanish Verdejo, or Italian Verdicc

by James Mackenzie from On the Menu Seasonal Recipes for a Culinary Life (Face Publications) Photography: Jason Lowe A versatile dish that can be enjoyed at brunch, supper, or as a starter if you've got a healthy appetite. You can vary the ingredients too, as it’s a little bit like bubble and squeak, a great way of using up some leftover mash. The cakes also make a great garnish for roast game, and the gooseberry ketchup makes a great addition to mackerel or sardines. Ser

by Allegra McEvedy from Bought, Borrowed & Stolen: Recipes & Knives from a Travelling Chef (Conran Octopus) Photography: Andrew Montgomery Pomegranate molasses is locally referred to as ‘the balsamic of the Middle East’ and this claim is not as aspirational as it sounds. Same syrupy dark appearance and similar sweetness, but the molasses has an added tangy fruitiness where the vinegar is just slightly sharp. It’s also the backbone taste to this dish – a very old Lebanese

by Clarissa Dickson Wright & Jennifer Paterson from Two Fat Ladies Gastronomic Adventures (with motorbike and sidecar) Ebury Press Lady Clarke of Tillypronie wrote a wonderful cookery book in 1909. I once asked the late, great Elizabeth David what was her favourite book and she replied ‘Lady Clarke’s’. Today I am honoured to possess Elizabeth David’s copy as a present from her family. It is well used and annotated in her familiar hand. I copy the orange fool exactly here