Far Flung with Gary Mehigan
The easy coconut ice-cream is also great frozen in popsicle moulds.
This is inspired by my visit to Hong Kong, where you will see crab everywhere, in the markets and restaurants, on posters at the bus stops and on the sides...
Make your fave dishes taste even better with the crunchy, salty goodness of kimchi.
The art of bibimbap is in the variety of colour – yellow, white, green, deep reds and orange – and the chilli sauce.
The texture, particularly the crunch, and the combination of sweet sour and salt is sensational.
This dish is inspired by all the fresh ingredients we saw in Laos. I'd never seen markets like it.
Tuna and cucumber combine in these Vietnamese rolls.
These tacos were a revelation to me when I went to Vietnam and totally delicious. Use the freshest rice sheets you can find.
A visit to the fish markets in Chennai and then a cook-up on the beach inspired this dish.
I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.
This fragrant rice, studded with nuts and sultanas, is perfect with curry, or as part of a tiffin.
Every day, some 200,000 tiffins – little stacked cans full of lunch – are delivered with military precision across the city of Mumbai.