Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left

This is adapted from Charmaine Solomon's Complete Asian Cookbook

Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.

This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook

Yum Yum! This is a beautiful thing

This is a very beautiful hot and sour soup from Thailand. You can just about make it vegetarian, but the fish sauce is important in my view.

I love Massive Attack's Karmacoma.

I think of it when I cook this: Keemakorma (“What? Jamaica and Roma”). No? Just me then

No. No I don’t know why it’s called that, and I don’t care – google it if you care.

but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!

What do you mean you don't speak Thai? You eat Green Curry don't you?

You can buy perfectly reasonable thai green curry paste and the shop-bought stuff includes kaffir lime leaves which makes life easier, But Thai food is all about freshness; bright, fresh flavours - herbs, chillis lemongrass. You should try it

Made it up before I knew it had a name. Not authentic but it went down well

I couldn't anything I fancied in the Mexican cookbook - seems like all the veg had cheese and/or bread of some sort so I thought about ratatouille with Mexican flavours instead. The Spanish do something called Pisto but it's very tomato-ey and I wanted it a bit less gloopy

There’s a chemistry...

So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.

65 million Buddhists can't be wrong

Do this with prawns, beef, vegetables, whatever you can find, you can't go wrong with this absolutely beautiful thing

Ripped off from Dhal

Another made-up Mexican side dish because I don't really like the limited number I have in my Mexican cookbook

Yes, I know it sounds weird: Bonkers but beautiful

This is adapted from a recipe in Sophie Grigson's Eat Your Greens - the only book on cooking vegetables anyone needs

Holy Guacamole, Batman! (As Robin never said)

This is basically Tomato Salsa with mashed avocado mixed in. Don't buy it, there's no comparison to the real stuff

“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."

This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .

I said a hip-hop, the hippie, the hippie to the hip, hip-hop…

Ok, that’s enough of that!

Salsa, chatni, it's all the same; fruit, veg, acid and herbs.

This could pas for Asian as well as American but either way it's really lovely

Anything but plain - you've got to love them Mexicans!

This is the same principle as Plain Rice where you measure the rice and liquid beforehand and cook it until the liquid is gone.