Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but…
Mulligatawny soup | In Tamil, mulligatawny translates to "pepper water", which is an apt description for this popular spicy soup of Anglo-Indian origins. In his recipe, Peter Kuruvita flavours the soup with a stock made from prawn heads, although there are many variations. For a vegetarian option, omit the prawn and add lentils. Chicken is another popular addition, as is rice, to bulk it up.
Chicken meatballs with preserved lemon and harissa relish
Chicken meatballs with preserved lemon and harissa relish | The relish recipe will make more than needed but it is completely delicious and lasts in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick.
Southern fried chicken
Southern fried chicken | America’s south offers rich pickings for fried chicken, where there are as many recipes for this Sunday favourite as there are cooks. Marinating the chicken in buttermilk tenderises the meat, while cayenne pepper and other seasonings bring flavour and a chilli kick. The most distinctive feature of this recipe, though, is that it’s cooked in a skillet, which allows for better heat control and perfectly cooked chicken.
Kung pao chicken
Kung pao chicken | This chicken stir-fry recipe is packed full of spice and flavour. The Szechuan peppercorns (actually not a pepper but the berries from the prickly ash tree) add a wonderful fragrance and a lemony, tingly pepper tang to the dish.
Sweet soy and pepper chicken skewers
Sweet soy and pepper chicken skewers | Marinated skewers are a popular northern Chinese street food. Skewers are barbecued to order over smoky charcoal, but we’ve used a barbecue plate in this recipe for ease.
Fiery black pepper chicken
Fiery black pepper chicken | Peppery and nutty with a kick, this curry demonstrates the different levels of flavour that pepper can bring to a dish. In this recipe, it is toasted and cooked into the sauce and then sprinkled on at the end for extra aroma and heat.