For the Massaman Curry Paste:

• Toast the dry spices: In a dry pan over low heat, toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from the heat and let cool.
• Grind the spices: Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
• Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until deeply aromatic and slightly charred.
• Incorporate the shrimp paste: Add the shrimp paste to the pan, stirring briefly to release its aroma. Remove from heat and let cool.
• Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn.
• Mix the ground spices into the herb paste and blend again until smooth and fully combined. Store in an airtight container

For the Chicken Curry:

• Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just comes to a boil. Add the Massaman curry paste and cook, stirring, until the oil begins to separate and the paste smells fragrant (about 5 minutes).
• Add aromatics, chicken, potatoes and cashews: Stir in the sliced onions until slightly softened. Add the chicken drumsticks, coating them well with the paste. Then add the cashew nuts and cubed potatoes.
• Simmer: Pour in the thin coconut milk. Lower the heat and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Add palm sugar, tamarind paste, fish sauce, and a pinch of salt. Stir well, then taste and adjust — balancing sweet, sour, and salty flavors.
  
• Serve: Serve hot with steamed jasmine rice.

• Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
• Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
• Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
• Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
• Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
• Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.

• Preheat the oven to 200°C (390°F).
• Cut all vegetables into similar-sized chunks for even cooking.
• Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
• Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
• Sear the chicken on all sides for about 20 minutes total, until well browned.
• Remove the chicken from the tray and add the prepared vegetables and herb leaves.
• Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
• Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
• Rest for 5–10 minutes, carve, and serve with the roasted vegetables.

Prepare the herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

For the risotto:

• In a deep saucepan over medium heat, add the olive oil, onion, garlic, and thyme. Cook until softened and lightly caramelized, about 4 minutes.
• Add the Arborio rice and sauté for 2 minutes, stirring constantly to coat the grains.
• Deglaze with the white wine. Once the alcohol has evaporated, stir in the saffron and ¼ of the vegetable broth.
• Continue cooking the risotto by adding broth in batches, stirring continuously, and allowing each addition to be absorbed before adding more.
• Once the rice reaches a creamy consistency (making sure it still holds some bite), remove the pan from the heat and stir in the Parmesan, butter, salt, and pepper.

For the sausage:

• In a separate pan, heat a bit of olive oil over high heat. Add the sausage slices and cook until browned and crispy on both sides.

To serve:

• Spoon the risotto onto plates, top with the cooked sausage, and finish with a pinch of saffron powder for extra color and aroma.

For the Curry Paste:

• In a mortar and pestle, pound the soaked chilies with salt, galangal, and lemongrass until smooth.
• Add the shallots, garlic, kaffir lime zest, coriander root, peppercorns, and shrimp paste. Continue pounding until well combined.
• Add the roasted peanuts and pound into a smooth, thick paste.
• Store in the fridge until ready to use.

For the Beef:

• Clean and thinly slice the beef. Set aside to drain.
• In a pan over medium heat, sauté 1 tbsp of the Panang curry paste for about 1-2 minutes or until fragrant.
• Add the beef slices and stir-fry until just cooked.
• Pour in coconut milk and stir to combine.
• Season with palm sugar and soy sauce. Simmer briefly and adjust seasoning to taste.
• Turn off the heat and plate the curry. Garnish with shredded kaffir lime leaves and sliced red chili.
  
• Serve hot with steamed jasmine rice.

• Prepare the Pineapple Shell: Slice the pineapple in half lengthwise. Score the flesh in a criss-cross pattern, then scoop it out. Dice the pineapple flesh into bite-sized pieces and set aside. Reserve the shell for serving.
• Stir-Fry the Aromatics & Proteins: Heat a large pan or wok over medium heat. Add butter, then stir in the garlic and onion until fragrant.

  Add Chinese sausage, ham, and shrimp. Stir-fry until the shrimp is just cooked through. Remove the shrimp and set aside.
• Scramble the Eggs: Crack the eggs into the pan and gently stir until softly scrambled.
• Add Rice & Vegetables: Add the cooked rice and stir-fry until the grains are separated. Then add the mixed vegetables and diced pineapple. Mix well.
• Season: Season with light soy sauce, seasoning sauce, salt, pepper, and curry powder. Stir until everything is well mixed.
  
• Add raisins and return the shrimp to the pan. Stir quickly over high heat for a few more seconds.
• Assemble & Serve: Turn off the heat. Spoon the fried rice into the hollowed pineapple shell. Top with roasted cashew nuts, pork floss, and chopped spring onions if desired. Serve hot.

• Preheat the oven to 180°C (356°F), using convection mode if available.

For the Potatoes:

• In a large bowl, combine the baby potatoes, sweet potato, paprika, oregano, garlic powder, salt, pepper, and olive oil. Toss well to coat.
• Spread the potatoes evenly on a baking tray and roast for 25–30 minutes, or until golden and tender.

For the Sauce:

• While the potatoes roast, prepare the sauce. In a food processor, blend the yogurt, tahini, lemon juice, olive oil, water, salt, and pepper until smooth. Adjust water to reach desired consistency.

For serving:

• To serve, drizzle the sauce over the roasted potatoes and finish with chopped parsley, a drizzle of olive oil, and a generous sprinkle of sesame seeds.

• Activate the Yeast: In a bowl, mix the dry yeast and sugar with the lukewarm water and cover with a dry towel. Let it sit for 10 minutes, or until frothy.
• Make the Dough: Add the flour, salt, and olive oil, then knead the dough (either by hand or using a stand mixer with a dough hook) until smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap or a shower cap, and let rise in a warm place for about 40 minutes, or until doubled in size. (Tip: Use the proofing function of your oven, if available.)
• Prepare the Oven: Place a baking stone in the middle rack of your oven and preheat it to 250°C (480°F). The baking stone ensures even heat distribution and helps create a crispy crust.
• Shape the Pide: Divide the dough into four equal portions and shape each into a ball. Roll each ball into an oval about 25 cm (10 inches) long on parchment paper.
• Add Cheese Edge and Shape: Place small mozzarella pieces along the border of each oval. Fold the edges inward to seal in the cheese, forming a rim. Pinch the ends to create a traditional boat shape.
• Add Toppings: Spread a thin layer of tomato sauce inside each boat. Sprinkle with a mix of grated mozzarella, cheddar, and blue cheese. Crack an egg into the center of each pide.
• Finish and Bake: Brush the crust edges with beaten egg and sprinkle with sesame seeds. Using a pizza peel or the back of a tray, slide each pide (on its parchment) onto the hot baking stone. Bake for 12 minutes, or until the crust is golden and the egg is cooked to your liking.
• While one pide is baking, prepare the next one.
• After baking, sprinkle with fresh basil leaves, slice, and enjoy!

• Cook the rice until tender, then let it cool.
• Heat some vegetable oil in a pan. Sauté the chopped onions until translucent, then add the grated carrots. Cook until softened.
• Stir in 2 tablespoons of tomato paste and cook for 1–2 more minutes.
• In a large bowl, combine the ground meat, cooked rice, and ⅔ of the sautéed vegetables. Optionally, add chopped tomatoes, minced garlic, and herbs.

  Season with salt, pepper, and your favorite spices. Mix well.
• Wash the bell peppers, slice off the tops, and remove seeds and membranes. Stuff each pepper with the meat mixture.
• Lightly oil a heavy-bottomed pot and arrange the stuffed peppers upright.
• For the sauce, mix 2 tablespoons of tomato paste with 4 tablespoons of sour cream and the cooled water. Add salt and pepper to taste, and pour over the peppers. Add the remaining sautéed vegetables on top.

  Cover with a lid and simmer on low heat for 1.5-2 hours. The peppers should become soft and the filling fully cooked.
• Serve the stuffed peppers with sour cream.

• Place the meat in a large pot, cover with water, and bring to a boil. Skim off any foam that forms. Add bay leaves and peppercorns, then simmer until the meat is tender.
• Add diced potatoes to the pot and cook for 10 minutes.
• In a separate pan, sauté the grated carrot and chopped onion in a bit of vegetable oil until soft. Add to the soup.
• Toward the end of cooking, stir in the chopped sorrel, fresh herbs (parsley, dill, and green onions), and diced hard-boiled eggs.
• Season with salt and pepper to taste. Let the soup sit for 15–20 minutes before serving to allow the flavors to meld.
• Serve hot with bread, sour cream, and fresh herbs.
• Enjoy!

For the Sauce:

• Combine all ingredients in a small saucepan or skillet.
• Cook over medium heat, stirring until the sugar is fully dissolved.
• Simmer for about 5 minutes until the sauce thickens slightly.
• Turn off the heat and let it cool.

For the stir-fry:

• Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
• Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
• In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
• Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
• Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
  
• Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.