Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Meagre is a delicious white fish that’s very common in Israel and turns up in France from time to time too. Its white flesh is delicate, and I encourage you to give it a try - it may well become one of your favorite fish! I served it with a millet risotto with zucchini.

Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.

Tom kha gai is a wonderfully flavorful, exotic soup made with chicken, spices and coconut milk that I make every year when winter comes. It’s mild and spicy at the same time, a real treat. I discovered it years ago at Izaaki, a restaurant that no longer exists but that I loved. It’s the kind of soup you’d go out to a restaurant for, except now you can make it at home!