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The collision of Mexican and Japanese cuisine sounds like a recipe for culinary chaos. But as Liam Murphy discovers at Los Mochis, Markus Thesleff and Leonard Tanyag are proving that, with precision, patience and a little pickled orange, the impossible can work

Corned beef, which makes an appearance on many St. Patrick’s Day tables, isn't the only food you can corn, or salt-cure

There’s a trick to getting bhajis just the right side of crunchy, as our in-house perfectionist demonstrates in nine simple steps

For those who live for the golden, vinegary shards at the bottom of a chip cone, this is your dream side dish. Poppy O’Toole’s crispy potato cubes are sharp, salty and dangerously moreish

Forget sad, soggy tortilla chips – Poppy O’Toole’s smashed potato nachos swap them out for golden, crispy spuds. Topped with cheese sauce, pickled onions, and all the good stuff, this is nachos, upgraded

Prawn cocktail on a baked potato? Poppy O’Toole says you can do better. Inspired by New Orleans’ iconic po’ boy, this crispy shrimp-loaded spud is a game-changer

World cuisines that use curd cheeses frequently sub in cottage cheese, even in sweet dishes – read on for inspiration

Dried fruit three ways: a celebratory stunner of fish pilaf with green tahini sauce, a spicy apricot chicken traybake for weeknight show-offs, and a heady date and ginger cake for pudding

"I don't think there's a lot of, 'Honey, I'm home, what's for dinner?'"