David Morgan

Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.

Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.

Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.

This fragrant salad works beautifully with lamb but the fresh mint, basil and coriander will go just as well with beef, chicken or duck.

This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.

Traditional Italian crespelle can be baked in layers with tomato and cheese like a lasagne. But we can't blame you if you can't help but eat them as soon as they're filled.

These croque-madame crêpes are the perfect variation for those who love croque-madame flavours, but find the bread too filling.

These fluffy soufflé pancakes are elevated with the addition of a generous sprinkle of genmaicha sugar.

This variation of okonomiyaki combines the fluffy hotcakes you know and love with the traditional Japanese flavours.