A recipe for a creamy, nutty chutney made from toasted cashews and fresh coconut flesh + tips on working with whole coconuts

Blanched spinach dressed in a creamy walnut and miso sauce. A delicious way to eat your greens!

With red wine, caramelized onions and homemade curry roux, this Japanese beef curry packs a spectacular punch. Gluten and additive-free.

A delicious alternative to roasted chestnuts, to warm you up on a cold evening.

A refreshing probiotic and lightly boozy drink from Poland, made from fermented juniper berries and honey, with a hint of hops. Delicious!

Pink kimchi? Yes! This water kimchi, made with purple radishes, fizzes on your tongue with the refreshing flavors of onion, ginger and pear.

Pine mushrooms and gingko nuts fried in soy and butter with freshly ground white pepper, yuzu peel and a cured egg yolk. Simply spectacular!

Juicy, tender threads of pork braised in a rich broth packed with autumn flavours. Serve it in a roasted squash for a festive presentation!

Fragrant tomatoes, basil, syrupy balsamic, crunchy Maldon salt, pickled sea asparagus and a voluptuous ball of burrata: sunshine in a bowl!

Topped with fresh berries, toasted pecans, sheep feta, chives and a poppy seed dressing, this delicious salad is also a feast for the eyes!

Traditional Japanese confections, made without sugar. Soft rice dough wrapped around homemade red bean paste, sweetened with honey and dates

A dark, sensuous blend of cacao, butter and Earl Grey-infused cream.

Need a pick-me-up? This bubbly tonic, made by fermenting carrots and ginger with white miso, is zingy, nutritious and oh so refreshing.