Q - Quince stuffed with Lamb, Pomegranate and Coriander

Quince Stuffed with Lamb Pomegranate and Coriander

“This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend doing that if you don’t have the time or the inclination to stuff the quince (it is a pretty hardy fruit!).”

– Yotam Ottolenghi and Sami Tamimi,‘ Jerusalem’

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P - Pork Rib Racks Braised in Pedro Ximinez

Pork Ribs in Pedro Ximinez

“Meaty, sticky, smoky and sweet – these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.”

– Frank Camorra & Richard Cornish, ‘MoVida – Spanish Culinary Adventures’

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O - Octopus and Orange Salad

Octopus and Orange Salad

“There are few animals as visually stunning as a baby octopus when cooked. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate.”

– Mark Sisson, ‘Mark’s Daily Apple’

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N - Nahm Dtok (Grilled Beef Salad)

Nham Dtok (Grilled Beef Salad)

“The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as ‘nahm dtock’ – literally ‘water falling’. This is their cue to turn the meat, which is normally cooked to medium-rare.”

– David Thomas, ‘Thai Food’

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M - Murgh Musallam (Braised whole baby chicken)

Braised Spatchcock

“If ever a culture was reflected in food, look no further than the Mughals. There is a definite link between their approach to cooking, their approach to textile, their approach to architecture, their very lifestyle. The majesty of their buildings, their dazzling costumes, ther ichness of their culture… all can be found in their amazingly august, bejewelled, rich food.”

– Anirudh Arora and Hardeep Singh Kohli, ‘Food of the Grand Trunk Road’

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L - Lamb and Pistachio Manti with Shepherds Salad and Garlic Yoghurt Sauce

Lamb and Pistachio Manti with Shepherd's Salad and Garlic Yoghurt Sauce

“Manti are the Turkish equivalent of ravioli, little pasta parcels that originate from Kayseri in central Turkey’s Cappadocia region. I have teamed my adaptation of these with another classic – the widely available shepherd’s salad that has sustained many a rural worker during their travels with their herds.”

– Christine Manfield, ‘Fire’

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K - Kakavia (Aegean Fish Stew)

Kakavia (Aegean Fish Stew)

“Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater… because their water is ready-salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius!”

– Jamie Oliver, ‘Jamie Does’

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