Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing) Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce) Best served with som dtum and sticky rice.
Speedy yoghurt flatbread with zucchini flowers and feta Get set for the quickest, fluffiest flatbread there is to know.
Lamb with fennel, salsa verde and preserved lemon A spring-ready midweek dinner, spiked with bright and spicy salsa verde.
00:54 How to make beef rendang When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.
Tony Tan’s golden rules to making chicken satay The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
Artichoke, butter bean and fennel bruschetta A springtime bruschetta that works best for lunches and light suppers.