Gazpacho’s older cousin, this cold almond soup dates back to the Moorish middle ages. But should you use water, milk or almond milk? How much garlic? And what about garnishes?

This Punjabi potato and cauliflower curry is now a prized dish across India and Pakistan. But for the best texture, should the potatoes be waxy or floury? And which spices bring out its comforting warmth?

If the mass-produced variety has put you off, bake these sticky pastries yourself for a true taste of nostalgia. But should your figs be soft or dried? And what flavours will balance the sweetness?

Freshly cooked potato crisps are a far cry from the bagged variety, but what variety of spud should you use, how do you ensure they go crispy without burning – and is the superior taste worth all the effort?

Asparagus season is here for a few short weeks. Is it sacrilege to make soup from the precious spears – or the best way to savour them from base to tip?

The Italian green sauce can be relied on to add zing to almost any dish and is infinitely tweakable – just don’t hold back on the anchovies

The world loves Nutella, but by ditching the palm oil and adjusting the sugar content, you can enjoy an even tastier jar of dark delight

An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?

The classic Middle Eastern breakfast dish is spicy, hearty and cheap. But which veg do you use? Can you get away with tinned tomatoes? And do you reach for harissa, paprika or cayenne to bring the heat?

If you can get your head around the idea of eating sorbet in the winter, then blood oranges are a perfect ingredient. But do you use juice or puree? Sugar cubes or granulated? And how about adding Campari?

It is north India and Pakistan’s greatest street food – but how do you recreate this intensely savoury potato snack at home?

Romance in a ramekin for Valentine’s Day. Simple to make and guaranteed (probably) to melt the hardest heart

This Vietnamese noodle soup is a warming dish, perfect for winter. And while there is contention over its pronunciation, consensus dictates that the beef bones be cooked low and slow – but for how long? And what meat should you serve with it?

There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. But should you mix this hardy grain with another flour? And what is the right way to get a good rise?

Tofu’s not just a difficult thing to love; it’s a difficult thing to cook – but with the right steps, you can achieve a crispy crust and silky interior. But how firm should your bean curd be? And do you need to coat it for crunch?

This peculiarly British teatime confection is much nicer made at home, although you’ll need to have patience to avoid some of my shonky cake assembly

These classic Italian biscuits are super-crunchy and great for dipping in coffee, but should you bake them twice? And is a low oven temperature sufficient?

We all have fond memories of nabbing one from a box of Roses, but authentic, gummy lokum is labour-intensive. The question is: should you roll these sugary creations in icing or dip them in chocolate?

This moreish Indian snack is packed with spice, but should the pastry be chewy and robust or crisp and flaky? And which folding technique is best?

Pears are notoriously difficult to find ripe and ready to eat, but thankfully they are as delicious cooked as they are fresh. So should you steep them in spiced wine or port, heat on the hob or in the oven? And which variety is best?

It is the quintessential cocktail. But for a recipe involving just two ingredients, the debate over its correct preparation is endless. Vodka or gin? How wet? How cold? Shaken or stirred? And should you ever use salt?

Should your nuts be roasted, fried, salted or raw? Emulsified with coconut, walnut or groundnut oil? Do you need sweeteners and flavourings – what about the smooth v crunchy debate?

The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?

It’s a side dish enjoyed far beyond its Caribbean home, and goes with virtually everything. But do you use canned or dried pulses? And is this really the place for brown rice or pomegranate seeds?

Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?