Banquet

Usher in a sweet life for the year ahead with these treats from Helen Goh and Adam Liaw.

This beloved Malaysian dessert is an irresistible combination of chewy sago pearls, creamy coconut milk and rich syrup.

Red packets, eating fish, making dumplings, yee sang – Adam Liaw on how every Lunar New Year tradition relates to one crucial purpose – getting rich.

These Thai street food-inspired skewers are the stuff of summer dreams.

Offering aioli and romesco sauces with a spread of duck fat-roasted potatoes will make you friends every day of the week.

The original, and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and tangy Marie Rose sauce.

Based on a Palestinian Christian dessert, this pav-with-a-difference is decorated with fresh fruits, nuts and seeds.

This twist on the classic British dessert is the perfect end to a relaxed, Christmas lunch.

These caramelised sweet potato wedges are lovely alongside baked ham or fish.

This whole side of salmon is an easy and elegant way to feed a crowd.