Capsicum

It's sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.

We'd happily eat these baked eggs for breakfast, lunch or dinner.

Would the real paella please stand up? Today’s version is a world away from the rustic original cooked in the fields of the Valencian countryside.

The roast fish dinner that's guaranteed to make a splash.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.