Quail eggs boiled, peeled and marinated in soy, green chilli and shallots. A make-ahead snack or side for rice and noodles.

Quail eggs boiled, peeled and marinated in soy, green chilli and shallots. A make-ahead snack or side for rice and noodles.

A Keralan stir-fry of finely chopped snake beans with coconut, green chilli and curry leaves. On the table in 25 minutes.

A Keralan stir-fry of finely chopped snake beans with coconut, green chilli and curry leaves. On the table in 25 minutes.

A fresh, bright green chutney of mint, coriander and Thai green chillies, blended in ten minutes.

A fresh, bright green chutney of mint, coriander and Thai green chillies, blended in ten minutes.

Chicken marinated in a fiery paste of habaneros, allspice, thyme and lime, then roasted until charred. Serve with fried ripe plantain.

Chicken marinated in a fiery paste of habaneros, allspice, thyme and lime, then roasted until charred. Serve with fried ripe plantain.

A bright Caribbean-style hot sauce of red habaneros, carrot, lime and vinegar. Makes about 500ml and keeps for a month in the fridge.

A bright Caribbean-style hot sauce of red habaneros, carrot, lime and vinegar. Makes about 500ml and keeps for a month in the fridge.

Green plantains boiled until tender, then simmered in coconut cream with shallots, in the Samoan style. A simple side for fish or chicken.

Green plantains boiled until tender, then simmered in coconut cream with shallots, in the Samoan style. A simple side for fish or chicken.

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