Chilli

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Pork, fennel, chilli and pasta - now that's what you call a match made in heaven.

Perfect for when you're entertaining, this cold starter can be made a day in advance. The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly.

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.