RECIPE: Stir-fried beef from Makan by Elizabeth Haigh

“You can omit the chilli and dried chilli flakes if you’re cooking for little ones, which is what I do for my son, Riley. As with all stir-fries, have your ingredients measured and prepped ahead, because the cooking time is very short.”

RECIPE: Sizzling Vietnamese crêpes with prawns by Uyen Luu.

“Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a palmful of leaves and herbs into your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling,” says food writer Uyen Luu.

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