Sbs food

This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specialises in seafood and rice. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with alioli as well.

The secret to this classic Thai noodle dish is to have all your ingredients chopped, prepped or measured out before you start cooking.

Kapunata is a popular Maltese dish that can be served as a hearty accompaniment to any protein-based meal or simply paired with a slice of bread for dipping and enjoying on its own.

The sweet soy sauce here is something we have in the fridge at all times. My kids love it drizzled over grilled salmon or chicken. It matches very well with grilled foods and rice.

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Ma’anek are a traditional mezza served throughout Lebanon. They are quite small, pack a punch and are usually filled with beef and lamb, chilli and pine nuts in a sheep's casing. In Tripoli, the ma’anek are tossed in a pomegranate and garlic, lemon sauce and served with Lebanese bread to mop up the juices.

Adam says marinating chicken in dark soy is like the home-grown way of producing that chicken shop flavour because you get the saltiness and the umami from the dark soy sauce. Butterfly your bird for a quick weeknight roast.

While the origins of Tuscan chicken are largely unknown, it’s well-established as a dish that is more likely inspired by Italian flavours, rather than a traditional Tuscan recipe. Despite this, Tuscan chicken generally features chicken cooked in a creamy sauce with garlic, Italian herbs, sun-dried tomatoes and spinach to make for a hearty and comforting meal.

This healthy take on the Chinese Sichuan classic uses tofu and mushrooms in place of minced pork and Konjac noodles in place of wheat noodles – but you can certainly expect the same flavour-packed, spicy-savoury goodness that makes this dish famous.