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Vegan lemon and blueberry scones

by Roxy Pope and Ben Pook
Cakes and baking

Makes 10 scones

Prep: 30-60 mins

Cook: 10-30 mins

Vegetable balti

Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Vegetable pad Thai

by Ken Hom
Main course

Serves 2-4

Prep: <30 mins

Cook: <10 mins

Barbecued sirloin with chimichurri sauce

by Valentine Warner
Main course

Serves 8–10

Prep: overnight

Cook: 30-60 mins

Breaded pork cutlet tonkatsu

by Angela Hartnett
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Chocolate cookies

by Emily Angle
Cakes and baking

Makes 15 cookies

Prep: <30 mins

Cook: 10-30 mins

Corn soup

by Keshia Sakarah
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Gol guppas

by Dr Saliha Mahmood-Ahmed
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

How to make preserved lemons

by Thane Prince
Other

Makes 2x500ml/18fl oz jars

Prep: <30 mins

Cook: none required

How to make Thai green curry paste

by Mitch Tonks
Other

Makes enough for one curry, serving four people

Prep: <30 mins

Cook: <10 mins

Jerk chicken

by James Martin
Main course

Serves 6

Prep: overnight

Cook: 30-60 mins

Jerk seasoning

by Patrick Williams
Other

Serves 4

Prep: <30 mins

Cook: none required

Kouign amann

by Paul Hollywood
Cakes and baking

Makes 12 pastries

Prep: 1-2 hrs

Cook: 30-60 mins

Pork belly souse with cornmeal pudding

by Andi Oliver
Main course

Serves 6–8

Prep: overnight

Cook: >2 hrs

Vegetarian Chinese dumplings

by Ching-He Huang
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Vietnamese-style prawn and squid skewers

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

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