• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

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.

Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and dry yeast. Let sit for 5–10 minutes until a frothy layer forms on top.

Make the Dough:

• In a deep bowl, sift the flour with a pinch of salt, add the warm milk, activated yeast, and vegetable oil, and knead the dough.
• Place the dough in the bowl, and brush the surface with vegetable oil.
• Cover with a towel and leave in a warm place for 30-60 minutes until it rises.

Shape the Rolls & Bake

• Divide the dough into 12-14 balls. Grease the baking dish with vegetable oil and place the dough balls in it. Cover and leave for 15-20 minutes.
• Preheat the oven to 190ºC (380°F). Whisk the egg yolk with 2 tbsp of water to make an egg wash. Brush the rolls with the egg wash.
• Bake the buns for 30-35 minutes in the preheated oven at 190ºC (380°F).

Make the Garlic Dressing:

• While the rolls are baking, prepare the dressing. In a small bowl, mix the oil, salt, water, and minced garlic. Stir in the chopped dill or parsley and mix well.

Dress and Serve:

• Remove the pampushki from the oven and drizzle with the garlic dressing. Let them cool slightly and serve with a delicious bowl of red borscht.

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.

• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.

• Prepare the dough starter. Warm the water slightly, add 2 teaspoons of sugar, and mix well. Add dry yeast, cover with plastic wrap or a towel, and let sit for 30 minutes.
• Slightly warm the milk, melt the butter in the microwave, and let it cool. Sift the flour with salt into a large bowl, then add the egg, milk, and melted butter.
• Pour in the yeast mixture and knead the dough. Knead for 5-10 minutes until elastic. Coat the dough with vegetable oil, place it in a deep bowl, cover, and let rise for 2 hours.
• Divide the dough into 3 parts. Roll one portion of dough into a circle, place about 150 g (1 ¼ cups) of grated cheese in the center. Fold the edges of the dough and gather them in the center.
• Flip the dough ball seam-side down and roll it into a circle again. The dough will have air inside, which you can release by poking holes in the khachapuri. Brush the top with a beaten egg.
• Preheat the oven to 200° C/400° F. Transfer the khachapuri to a baking sheet and generously sprinkle it with cheese. Bake for 8-10 minutes, then increase the temperature to the maximum and bake until golden brown (approximately 5 minutes).
• Serve warm—perfect with tea or on its own.

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.

Prepare the Sticky Rice:

• Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
• Bring water to a boil in a steamer.
• Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.

Make the Coconut Syrup:

• Set aside ¾ cup (150 ml) of the coconut milk for the topping.
• In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
• Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.

Mix the Rice:

• Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
• Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.

Make the Coconut Cream Topping:

• In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
• Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.

To Serve:

• Scoop the sticky rice onto a plate.
• Drizzle with the coconut cream topping.
• Serve alongside sliced ripe mango.