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Recipe of the week: Lara Lee’s sambal prawns with coconut and cashews
The Week Recommends Spectacular Indonesian-inspired dish is bursting with warmth and salty sweetness
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Recipe of the week: Gurdeep Loyal’s desi kofta meatballs with sticky mango-lime tomatoes
The Week Recommends This South Asian dish is perfect for those with a taste for the sour-sweet, spiced and smoked
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Recipe of the week: Indonesian oxtail soup (Sup Buntut) by Petty Pandean-Elliott
The Week Recommends This light and comforting soup is popular in Jakarta
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Recipe of the week: raspberry ricotta cake by Alison Roman
The Week Recommends This delicious cake can be baked with jam swirled in if you’re craving something a bit stickier
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Recipe of the week: prawn, spring onion and curry leaf pancakes
The Week Recommends These prawn pancakes are an unusual marriage of Korean and Indian traditions
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Recipe of the week: hake and soft tomatoes with chilli butter
The Week Recommends The tomatoes turn into something special with the fish and the chilli butter
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Recipe of the week: rhubarb and almond cake
The Week Recommends If rhubarb isn’t in season, you can use raspberries, blackberries or even blueberries for this versatile cake
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Recipe of the week: lu rou fan
The Week Recommends This dish from Taiwan is the ultimate comfort food
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Recipe of the week: gigantes (white butter beans) with spinach and chard
The Week Recommends Using high-quality dried beans is important for this Greek dish
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Recipe of the week: Ayurvedic ‘Jewish penicillin’ by Dr Rupy Aujla
The Week Recommends This nourishing broth has a great collection of spices and plenty of warming flavours
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Recipe of the week: pork knuckle ragù by Gennaro Contaldo
The Week Recommends Pork knuckle is ideal for slow cooking in ragù and can be served with fresh pasta or a green salad
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Recipe of the week: black bean and pork rib rice
The Week Recommends A classic combination that should be on everyone’s hit list
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Recipe of the week: carrot fritters with herby yoghurt by Tom Kerridge
The Week Recommends These crunchy fritters can be made with any root veg or courgettes
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Recipe of the week: tomato, bean and pasta soup
The Week Recommends This hearty, comforting dish can be served with a few croutons or some crusty bread
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