A twist a traditional bread-and-butter pudding, this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
Turmeric and coconut are a fabulous flavour combination found across south-east Asia. Here, they’re combined in a simple Balinese-ish pork bake that would be perfect with some steamed rice.
Kokoda is one of the more popular dishes in Fiji. As with a ceviche, the fish is dressed in vinegar or citrus juice but the acidity is balanced by the creaminess of coconut.
Ahead of the launch of their book, The Dinner Party, chef Martin Benn and partner Vicki Wild share their insider knowledge on entertaining.
The former Sepia chef shares his all-killer menu of prawn toasts, piri-piri chicken, barbecued 𝄒nduja eggplants plus chocolate fudge.
The only thing better than an egg custard tart is an egg custard tart with a layer of delicately spiced quince puree at its core.
This buttery and rich pastry is a little more foolproof than a traditional shortcrust.
Candied nuts, crunchy bread and lots of salty cheese might not make this winter salad feel virtuous, but it is hearty enough to be a meal on its own.
Traditionally, this stew gets its superb but subtle sourness from dried black limes, but you can achieve a similar taste using a combination of lemon and sumac.
Essentially, all you have to do is make a bechamel sauce, add egg yolks and cheese to it and then fold in egg whites and bake.