Main course recipes - celebsbar.com

This recipe is from Kay Plunkett-Hogge’s book ‘Baan’ (Pavilion) and is one of my favourites. Do get beef shin for this – cooked slowly, it becomes so tender.Prep time: 15 minutes Cooking time: 3 hours 15 minutesFour (more if served with other dishes)For the vinegar sauce (optional)We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Tamarind-and-ginger pork ribs recipe

I have put ‘hot sauce to taste’ because they vary so much in heat.

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Kebabeh degee morgh (chicken kebab) recipe

My mother learnt to make this kebab dish as a teenager, from a chef who was invited to her family home to cook for a special occasion, to which many guests had been invited. He wouldn’t allow anyone into the kitchen while he prepared the food, but sensed that my mother was keen to watch and eager to learn.

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Breadcrumbed fish with minted mushy peas and tartare sauce recipe

One of the best meals I’ve had in the past year was fish and chips at No 1 Cromer, chef Galton Blackiston’s restaurant on the north Norfolk coast. Galton’s fish comes in batter, but I didn’t think most people would make that at home so I’ve done mine in breadcrumbs.

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Chicken teriyaki with miso-ginger slaw recipe

Instead of serving with rice, you can put the chicken and slaw into toasted bread rolls with finely sliced cucumber. If you can’t find sake, use dry or amontillado sherryPrep time: 15 minutes, plus marinating time | Cooking time: 20 minutesFourFor the chickenFor the slawTo serveMETHODWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Smoky chicken thighs with migas, roasted peppers and almonds recipe

Migas are like big croutons with a crispy outside and a soft interior, and they provide great texture.

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Spiced pork chops with ginger and mango relish recipe

Spicy pork chops glazed with a citrus and chilli marinade and served with a refreshing mango relish.

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Nashville hot chicken recipe

You can use a mixture of chicken thighs, wings, drumsticks and halved chicken breasts for this (all on the bone), but for ease of cooking – as they all cook at the same rate – I prefer thighs. If you don’t have onion or garlic powder, leave them out, and use one type of paprika if you like.

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Chongqing chilli chicken recipe

This Sichuan recipe is an ‘experience’ dish; the first time I made it, it nearly blew my head off, but despite the heat it was irresistible. The chillies aren’t actually there to attack your mouth (you don't eat them; just work round them to pick out the chicken), but to give a general hum of heat and flavour. If your first attempt isn’t hot enough, increase the quantity of chillies next time.

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Peruvian roast chicken with green sauce recipe

This is double heat, as the chicken itself is hot, and the sauce is too. You can increase the amount of chilli or cayenne to make things even hotter, but I like this as it is. You can make the green sauce ahead and keep it covered in the fridge. Just take it out a couple of hours before serving it, as it sets.

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Neua tom kem (slow-cooked Thai beef) recipe

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