Recipes from
Every Corner

Rub lamb generously with ras el hanout, salt, and pepper. Rest 30 minutes at room temperature.

Heat olive oil in a tagine or heavy casserole. Brown lamb in batches until deeply caramelised on all sides.

In the same pot, soften onions and garlic over low heat for 10 minutes until golden and sweet.

Mix rice flour, sugar, and warm water until smooth. Add food colouring to achieve a soft blush pink.

Pour into a heatproof dish and steam for 20 minutes until the dough is translucent and firm.

While warm, knead the dough gently on a surface dusted with potato starch until smooth and pliable.

Steam clams in white wine in a covered pan for 3–4 minutes until they open. Discard any that stay closed. Reserve the briny cooking liquid.

Cook pasta in well-salted boiling water until 2 minutes before al dente.

In a wide pan, warm olive oil and gently toast garlic and chilli until fragrant — do not brown.

Marinate chicken in yoghurt, garam masala, chilli powder, and ginger-garlic paste for at least 1 hour.

Grill or pan-fry the chicken until lightly charred on the outside. Set aside.

Melt butter in a heavy pan. Add blended tomatoes and cook on medium heat for 20 minutes until darkened and thick.

Score the ribs lightly with a knife to help the marinade penetrate. Rinse and pat dry.

Combine soy sauce, sesame oil, sugar, gochujang, grated pear, garlic, and ginger into a marinade.

Coat ribs thoroughly and marinate for at least 3 hours — overnight is ideal.

Mix flour, salt, sugar, yeast, and milk into a rough dough. Knead briefly — do not overwork. Chill overnight.

Beat cold butter into a flat 20cm square between baking paper. Keep cold but pliable.

Roll dough into a rectangle. Place butter in the centre and fold dough over it like an envelope.

Make the dough: mix flour and water until smooth. Knead for 5 minutes until elastic. Cover and rest 30 minutes.

Mix all filling ingredients together. Season well with salt and pepper.

Roll dough very thin (2mm). Cut into 8cm circles using a glass or cutter.

Soak rice and urad dal separately for 6 hours. Grind to a smooth batter, mix together with fenugreek and salt.

Ferment the batter overnight in a warm place until doubled and bubbly.

For sambar: pressure cook toor dal until soft. Add vegetables, sambar powder, tomato, and tamarind water. Simmer 20 minutes.

Blanch pork bones in boiling water for 10 minutes. Drain and scrub clean under cold water.

Return bones to a large pot with 3 litres of water. Boil vigorously (not simmer) for 10–12 hours, topping up water as needed. The broth should turn milky white.

Slow-cook chashu pork belly in soy, mirin, and sake for 2 hours until tender. Slice when cool.

Quarter the cabbage lengthwise. Salt generously between every leaf. Leave for 2 hours, turning occasionally, until wilted.

Rinse cabbage thoroughly under cold water. Squeeze out as much moisture as possible.

Mix gochugaru, garlic, ginger, fish sauce, and sugar into a paste.

Prepare each vegetable topping separately — blanch, sauté, or pickle as appropriate. Season each with sesame oil and salt.

Fry eggs sunny-side up in a lightly oiled pan. The yolk should remain runny.

Divide warm rice between two bowls.