Dairy Free

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.

You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It’s all about giving this underrated cut the attention it deserves – let the dry marinade flavors penetrate and tenderize the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won’t believe how good it tastes either.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

This recipe warms the heart of my big sister, Omolola. She insists that she can’t make it like I can, but I reckon she just likes being pampered once in a while. Don’t we all. Yam can be a little dry on its own but this mash is silky smooth, with the coconut giving it a richness.

You’ll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

This salty-sweet “snack cake” is made with a simple honey–peanut butter base, plus all your favorite snacks.

These superfood-filled, protein-packed, chocolate-and-espresso–covered bites are perfect for a pre-workout boost or mid-day recharge.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.