A simple, vibrant spring salad.

Add a squeeze of lemon and you're set.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The Lee Ho Fook chef's go-to dish for summer.

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.