• Place coriander stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in the centre of a 30 cm square heavy-duty aluminium foil. Gather up edges to make a tight pouch.
• Place the pouch in the bottom of a wok and heat over high heat, turning occasionally, until smoky, about 10 minutes
• Place in grinder until a very fine paste is formed, about 2-3 minutes. Add shrimp paste and mix to incorporate. Set curry paste mixture aside.
• Deep fry 25% of the uncooked noodles in coconut oil in a wok until crispy. Set aside.
• Fry two tablespoons of thick coconut milk in one tablespoon of oil for a couple of minutes.
• Add the spicy paste and cook for 40-45 seconds.
• Slowly stir in the coconut milk, followed by the chicken stock and palm sugar.
• Add chicken legs and bring to a simmer, turning chicken occasionally, until chicken is tender and broth for about 30 minutes. Season to taste with fish sauce.
• Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook for about a minute (or until noodles are cooked. Drain noodles and divide them between four warmed bowls.
• Place two pieces of chicken in each bowl and add the curry sauce. Top with crispy noodles and serve immediately garnished with sliced shallots, lime wedges, and pickled mustard greens on the side.

• Heat ghee in a large karahi or wok over medium heat.
• Add sliced onions and fry until they become golden brown.
• Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
• Add chicken pieces to the karahi and brown them evenly on all sides.
• Reduce the heat to low and add chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• Cover the karahi and let the chicken cook in its own juices until tender. This may take some time, so be patient and stir occasionally.
• Once the chicken is almost cooked and the oil starts separating from the masala, increase the heat to medium-high.
• Add chopped coriander, mint, and sliced green chilies. Stir well.
• Cook uncovered for another 10-15 minutes until the chicken is fully cooked, and the masala is well-cooked and flavorful.
• Sprinkle garam masala and garnish with julienned ginger and fresh coriander leaves.
• Serve Lahori Chicken Karahi hot with naan or chapati.

Prepare the Octopus

• Clean the octopus thoroughly under running water.
• Place the cleaned octopus in a plastic bag or wrap it tightly in plastic wrap. Freeze it for at least 24 hours. Freezing and thawing the octopus helps to break down the cell structure, making it more tender. This is a common method used in Spain.
• Remove the beak from the centre of the tentacles.
• Fill a large saucepan with water. Add the halved onion, bay leaves, and 1 tablespoon of sea salt.
• Bring the water to a boil.

Cook the Octopus

• Submerge the octopus into the boiling water three times, holding it by the head, to help curl the tentacles.
• Leave the octopus in the boiling water and cook for about 40-50 minutes or until it becomes tender. Check tenderness by inserting a fork; it should penetrate easily.
• Once cooked, remove the octopus from the pot and let it cool for a few minutes.

Prepare the Potatoes

• While the octopus is cooking, peel the potatoes and cut them into chunks.
• Boil the potatoes in salted water until they are tender but still firm.
• Once cooked, let the potatoes cool slightly. Then, cut them into thin slices.

Slice the Octopus

• Slice the octopus into bite-sized pieces. Aim for a thickness of about half an inch.

Assemble the Dish

• Arrange the sliced potatoes on a serving platter or individual plates.
• Place the sliced octopus on top of the potatoes.
• Drizzle generously with extra virgin olive oil.
• Sprinkle with Spanish smoked paprika and coarse sea salt to taste. Adjust the quantities based on your preference.

Garnish and Serve

• Garnish the dish with freshly chopped parsley.
• Serve Pulpo a la Gallega warm as a tapa or a main course.

Accompany with Alioli (Garlic Mayonnaise)

• Some variations of this dish are served with a side of aioli. You can make aioli by mixing crushed garlic with mayonnaise until you achieve a creamy consistency. Serve it on the side for dipping.

Prepare the fish

• Make sure the fish is properly cleaned and scaled. Score the fish on both sides.

Prepare the aromatics

• In a mortar and pestle, pound the garlic, ginger, and sliced lemongrass to release their flavours.

Prepare the sauce

• In a bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and sesame oil. Stir until the sugar is dissolved.

Assemble the dish

• Place half of the pounded aromatics inside the fish cavity and spread the rest on top of the fish.
• Tuck torn kaffir lime leaves around the fish.
• Pour the sauce evenly over the fish.

Steam the fish

• Steam the fish over high heat for about 15-20 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when done.
• Finish, garnish and serve
• In a small pan, heat the cooking oil until just smoking. Pour the hot oil over the fish to release the aromatics.
• Serve whole on a large plate
• Garnish with coriander, spring onions and chopped red chilli

Stage 1 - boiling

• Place all the Stage 1 ingredients in a pan of cold water, bring to the boil and then simmer for 2 hours

Stage 2 - baking

• Make a glaze by mixing the Stage 2 ingredients in a bowl.
• Deeply score the pork belly into 2cm cubes, leaving the cubes connected. Rub the glaze into the meat.
• Place the glazed meat on a layer of foil in a baking tray, place in an oven at 220°C and cook for 30-45 minutes or until the crackling has risen and looks crispy all over. Baste the meat with the glaze from time to time.

Stage 3 - garnish

• Place the glazed meat on a flat serving plate and garnish with the Stage 3 ingredients - chopped red chillis and spring onions
• Cut off squares of meat with garnish and serve

Chicken marinade

• Marinate the chicken: In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it sit for 15-20 minutes.
• Make the sauce: In another bowl, combine dark soy sauce, vinegar, hoisin sauce, sugar, and sesame oil. Stir until the sugar is dissolved. Set the sauce aside.

Cooking

• Add oil and the peanuts at the same time. Keep stirring continuously for about 5 minutes until the peanuts get really fragrant. Don’t stop stirring, or they may burn. Turn off the heat and take the peanuts out. Let the peanuts cool completely; they get really hot during the cooking process, so handle them with care! After they’ve cooled off, the peanuts will become crunchy.
• Grind half of the Sichuan peppercorns in mortar and pestle. Combine with spring onion greens and set to one side.
• Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and stir-fry until it is cooked through. Remove the chicken from the wok and set it aside.
• Add the remaining one tablespoon of oil to the wok. Add the dried red chillies and whole garlic cloves. Stir-fry for a few seconds until they start to darken. Add the minced garlic, minced ginger and doubanjiang. Stir-fry until fragrant.
• Add the remaining ground Sichuan peppercorns and fermented black beans. Stir-fry for another minute.
• Return the chicken to the wok. Pour in the sauce and stir everything together to coat the chicken evenly with the sauce.
• Add the chopped spring onions and continue stir-frying for another minute or so until the green onions are slightly wilted.
• Taste and adjust the seasoning with salt if needed.
• Add the pan-fried peanuts. Mix for 15 seconds.
• Serve hot over steamed rice.

Cooking

• In a bowl, combine the olive oil, minced garlic, oregano, rosemary, sweet paprika, lemon juice, honey, salt, and pepper.
• Add the cubed meat to the bowl and marinate for at least 30 minutes, or preferably for 2 hours in the refrigerator.
• Prepare the grill with red-hot charcoal coals or preheat your grill or grill pan over medium-high heat or
• Thread the marinated meat onto skewers.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
• Warm the pita bread on the grill for a minute on each side.

Serving

• Serve the souvlaki by placing the grilled meat onto the warm pita bread.
• Add sliced tomatoes and onions dressed with white wine vinegar and olive oil and the tzatziki
• Wrap the pita around the souvlaki and enjoy.

• In a pan, dry roast the cumin seeds, coriander seeds, and fenugreek leaves until they become fragrant. Let them cool.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Chicken

• Wash the chicken pieces thoroughly and make 2-3 deep cuts in each piece to allow the marinade to penetrate.
• In a large mixing bowl, combine the yogurt, lemon juice, Tandoori masala, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, vegetable oil, and salt. Mix well to form a smooth marinade.
• Add the chicken pieces to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 475°F (245°C) or prepare a red-hot charcoal barbecue grill. If you have a tandoor oven, you can use that for a more authentic experience.
• Arrange the marinated chicken pieces on a baking tray lined with aluminum foil or place them on a wire rack set over a baking tray to allow the excess marinade to drip off.
• Bake/grill the chicken for 25-30 minutes, or until the chicken is cooked through and slightly charred, flipping the pieces halfway through and basting with any leftover marinade.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with chopped coriander and serve hot with lemon wedges, sliced onions, and mint chutney.

Tandoori masala

• Light the charcoal grill or preheat your oven to 400°F (200°C).
• Wash and trim the tough ends off the asparagus spears.
• In a small saucepan, combine the soy sauce, mirin, and honey. Bring to a simmer over medium heat and let it cook for 2-3 minutes until slightly thickened.
• Wrap each asparagus spear with a belly pork rasher.
• Place the wrapped asparagus on a baking sheet lined with parchment paper.
• Brush the asparagus and pork with the glaze.
• Sprinkle sesame seeds over the asparagus.
• Cut into 3cm lengths, place on skewers and grill over the redhot coals or bake in the preheated oven for 10-12 minutes, or until the asparagus is tender and the belly pork is cooked through and slightly crispy.