Cantonese glazed pork belly with vegetables, served with egg fried rice, is a dish from the archive of recipes my father collected in Hong Kong in the 1960s. The pork belly is first roasted or grilled with a glaze, very similar to char siu, before adding to wokked green vegetables and bamboo shoots and serving with egg fried rice.

Caraway seed and bitter orange marmalade poussin served with spätzle and braised white cabbage. An old German family recipe.

Tagliatelle with sausage ragù is an authentic Bolognese favourite; also a hack for those who find it hard to get their hands on salsiccia