The method of cooking vegetables and meat at the table in a broth is common to a few cultures - Chinese steamboat, Swiss fondue Chinoise and Mongolian fire pot, to name a few.
The sauce here is based on a recipe from Emi Kazuko's excellent book Japanese Cooking which not only gives a comprehensive guide to Japanese ingredients, equipment and methods but also traditional and contemporary interpretations of Japanese food.
A small bowl of nuoc cham, a dipping sauce, seems to be on every table at every meal in Vietnam. Like salt and pepper are to us, it is a ubiquitous seasoning.
Racks are wonderful to cook - simple, elegant and always tender. I've paired them with a delicate purée and a sorrel sauce with a sharp bite.
Garlic, thyme and lemon all go well with mushrooms and the addition of yoghurt gives an added lemony flavour.
I absolutely love the clean, light flavour of New Zealand snapper and what better way to showcase beautiful fish than a refreshing ceviche?
The most common form of shish (sword or skewer) is the shish kebab, which is skewered cubes of tender lamb.
When I ate this dish in Turkey, the lamb or beef-filled envelopes were so tiny I felt exhausted at the thought of the labour needed to produce them.
Quick smart ideas from Ray McVinnie
The old-fashioned way to use this kind of fruit vinegar is with soda water as a refreshing drink.
Egg and rum sauce, a Norwegian speciality, is reminiscent of egg-nog and very Christmassy.
Venison Denver leg medallions are very quick to cook.
To spatchcock a bird, the backbone is removed and the bird flattened. You can also remove the rib cage. This is a great way of cooking a chicken quickly, as it takes far less time and also works deliciously on a grill or barbecue.
The mother of a friend, Sheila Lethbridge, makes a terrific fresh tomato sauce each year to make the most of the bumper tomato harvest.
Simple yet impressive ideas from Genevieve McGough
Skordalia is a thick garlicky sauce from Greece that is traditionally made using either potato or walnuts and bread.
White veal shanks are mild yet distinctly savoury. This nutty cream sauce makes a most luxurious dressing for the meat, and the chopped herbs and lemon rind add layers of fresh flavour.
On a recent visit to Istanbul I ate a wonderful lahmacun - a thin-based Turkish pizza - in a tiny restaurant just outside the Grand Bazaar, sitting by the roadside with the wood-fire oven blazing.
There are several ways of making skordalia. Some like to make it with potato, but I prefer to use ground almonds - I like the creaminess it adds to the flavour.
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