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.
Busiate with crab, ginger, and pangrattatto recipe - Process flour and 200ml water in a food processor until a dough forms. If necessary add a couple of teaspoons extra water to bring it together.
Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).
Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.
"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."
