Red Chili

Roasted poultry, curry and coconut coat, with rice

Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.

Chicken korma melts

Heat oven to 200C/180C fan and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chili and bake for 15 mins. Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

Chicken wings with cumin, lemon & garlic

Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time. Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.

Kolhapuri spit chicken (kala masala roast chicken)

Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.

To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.

Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don’t worry if the mix splits a little.

Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.

Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

Poached beef & noodles (Gyudon)

In a saucepan, bring the soy, mirin, sake, vegetable stock and sugar to the boil. Let simmer for a few mins, then add the onions. Cook for 10 mins until brown. Add the steak and simmer for 5 mins on a medium heat. Rinse the noodles and drain. Add to the meat and broth, and cook for 5 mins. Serve with rice, pickled ginger, spring onions and a little chili powder, if you like.

Beef wagyu salad

For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.

Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.

Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.

Pan-sear the beef until it’s cooked ‘medium’ and slice it.

Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.

Warm Salmon Salad with Watercress

Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.

Cut the salmon into 4 portion sized pieces. Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they’re under the surface. Top up with a little extra boiling water if necessary.

Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.

Meanwhile, zest and juice the lemon and chop the dill.

Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.

Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.

Season the yoghurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.

Spoon the yoghurt over the salmon and serve with a sprinkling of torn mint leaves, watercress and chopped chili.