"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.

Australian Gourmet Traveller Fast recipe for Chicken schnitzels with cabbage and grape salad