Look at this bowl of goodness, full of aromatic and spicy flavours that will warm you up, fill you up and give you a lot of energy. This dish originated in Northern Mexico or Southern Texas is known as Chilli (in the US and Canada) or Chilli con Carne (in Australia and the UK) and is a beef stew cooked with onion, tomatoes, spices and beans. The latter has been disputed by chilli fanatics as the earliest chillis did not contain beans at all. Chilli con Carne should be cooked for at least 45 minutes, however the longer it simmers on the hob, the better it gets – its flavours develop, the meat is more tender, and the sauce becomes richer. I serve chilli with fluffy rice, a dash of sour cream and avocado, but you can eat it with tortillas or tacos. Find the recipe here..

Chinese are famous for their dumplings called jiaozi. Steamed, cooked or fried, they come in various flavours, filled with vegetables, meat, fish and tofu. Jiaozi play a major role in Chinese New Year Celebrations - it is a classic lucky food for New Year that signifies family reunion, represent prosperity and wealth. Chinese New Year is upon us (falls on February, the 12th), which means we’re preparing to celebrate it with plenty appetizers such as Beef and Spring Onion Jiaozi – melting in the mouth extremely fragrant Chinese dumplings, served with spicy dipping sauce. Find the recipe here...

This cranberry sauce is sweet and tart, packed with festive flavours - orange, cinnamon and ginger. It's a perfect condiment or a side dish served with cheese, meat such as chicken, goose, duck. It's also a must to top off Christmas or Thanksgiving dinner. The cranberry sauce is very easy to cook at home and can be made of frozen or fresh fruits however, cranberries are in season so can be easily found at grocery shops at the moment. I prefer my sauce smooth which is actually a cranberry relish. Find the recipe here...

The secret of this traditional Korean dish is good quality loin beef thinly sliced. The meat is marinated in sweet sauce and grilled on barbecue or stove in a frying pan. SoBulgogi has been cooked for thousands of years, is very popular in Korea and throughout the world, consumed in restaurants and at homes, during events and parties. The cooking method of SoBulgogi evolved and today varies by region. I met with Eun-Young Choi at Laurence Pidgeon Design to talk about traditional Korean food and learn of her favourite homemade dishes. Eun-Young comes from South Korea and lives in London. Find the recipe here...

There’re many things to love about Korean food. It’s delicious, varied and healthy. It uses plenty of vegetables both fresh and fermented in main meals and side dishes, lean meat and spices. Korean food brings the combination of contrast flavours: sour and sweet, salty and bitter and above of all loves spiciness. I had a great pleasure to take a part in real Korean fest at Laurence Pidgeon Design, taste genuine homemade dishes and learn about the Korean cuisine from Eun-Young CHOI, who lives and cooks in London. More about Korean fest you will find here...