THE CHEF AND RESTAURATEUR ABBY LEE RETURNS TO MALAYSIA AFTER UNDERGOING CANCER TREATMENT THAT AFFECTED ALL PARTS OF HER LIFE, INCLUDING THE THING SHE VALUED MOST: HER TASTE BUDS

‘King of woks’ Jeremy Pang’s latest cookbook shows you how to get to grips with the secrets of Chinese home cooking – from stir-frying and deep-frying to steaming, braising and poaching

Make this spicy, warming comfort food using pork belly and mature kimchi for maximum flavour. SERVES 2 PREP 20 mins COOK 25 mins EASY 400g mature kimchi1 tbsp vegetable oil¼ small onion, finely sliced

Italian chef Gennaro Contaldo shares the ingredients that give him a taste of home

Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

Our resident reviewer Fiona Forman tries a Swedish classic from The Scandinavian Year by Brontë Aurell, and casts her eye over other new titles