Here’s a dish that basically gives you licence to play with your food! Yusheng is a vibrant, tangy-sweet Chinese New Year salad that’s a confetti explosion of good vibes, prosperity, and everything crunchy. It originated in Southeast Asia and Singapore and Malaysia, who love a tug-of-war over Who Does It Better. It’s kind of their pavlova, if you get us…

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…

I love the silky texture and fresh, sweet flavour of raw salmon, but of course I also love the dense, meaty flavour of grilled salmon – this delivers the best of both worlds, with tangy ponzu and hot green chillies to offset the richness of the fish…

These Javanese-style fish cakes are simple to prepare, easy to cook and packed with flavour. Any white-fleshed fish will work and, while we’ve gone for snapper, by all means substitute with what’s freshest, sustainable and well-priced at your fishmonger or supermarket. No chilli required here – just whip up a batch of cucumber pickles and you’re away!…