olive contributors' showstopping signature dishes

Looking for a recipe to impress? Our favourite creators share the dishes that encompass their unique cooking styles and culinary influences. Whether a family recipe passed down through the generations or amalgamations of several national dishes, each recipe represents a unique and special moment in the creator's life and tells a story through the ingredients themselves. From Maunika Gowardhan's fiery nadan chicken peralan from her travels to Kerala to a beloved Nigerian celebration dish from The Flygerians, read on to learn about the stories behind these cherished dishes.

Next discover more chef recipes and recipes from around the world, including Nigerian recipes, Moroccan recipes, Turkish recipes for meze-style feasting and Mexican recipes.

olive contributors' signature dishes

Kenji Morimoto's sumac strawberry pavlova with pistachios and basil

"I didn’t grow up with pavlovas and for a long time I admired them from afar, feats of technical skill that looked so precisely casual. Plot twist – they are remarkably approachable and are usually very impressive.

"It’s best to assemble this just before eating as the meringue starts to deteriorate once you put the toppings on. The meringue can be made in advance and kept it in an airtight container."

Discover more of Kenji Morimoto's bold signature dishes.

Maunika Gowardhan's nadan chicken peralan

"Last year during my travels in Kerala I ate this peralan chicken and loved the flavours. Most family homes I’ve eaten this dish at have cooked the chicken separately to the gravy, although I prefer to make it all at the same time rather than in stages. Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much more flavour, as well as a gorgeous aroma while complementing spices such as mustard seeds and curry leaves. Serve with rice, paratha or pathiri."

Next, try her Kerala fish moilee and thakkali pachadi.

Kaneda Pen's sour pineapple curry

"This dish is an amalgamation of Cambodia's national dishes, one is samlar machu kroeung, a spiced and sour soup, and the other one is called amok trey, which is a creamy coconut fish curry. I love pineapple, it's one of my favourite fruits and I wanted to make something that was reminiscent of the two but accessible for everyone. So this dish is completely vegan and it has that perfect balance of sweet, sourness and savoury."

Learn more about Cambodian cuisine.

The Flygerians' egusi soup with pounded yam

"Egusi soup is one of the most beloved dishes in Nigerian cuisine, traditionally served during celebrations such as weddings, naming ceremonies or family reunions. Its origins lie in West Africa and, while many regions in Nigeria enjoy it, the preparation style and ingredients can vary. We put The Flygerian spin on this by using spinach and/or ugwu (pumpkin leaf), while others may use bitter leaf. Egusi soup takes us back to our childhood: we used to sit down at the dinner table with two bowls – one filled with egusi and the other with pounded yam, which is also referred to as swallow. It’s called this due to the style of eating – you dip the yam in the soup and swallow. We used to share this dish between all 11 of us: mum and dad, grandma (mama) and all eight children. Eating this dish was like The Hunger Games, we used to rush to grab the biggest meat in the bowl – chaos! Every time we cook this, we laugh so hard because this was the only time we allowed someone to double dip in our food."

Try more of Jess and Jo Edun's recipes.

Nargisse Benkabbou's Moroccan batata mchermla with prawns (potatoes, greens and prawn stew)

"This warming, lightly spiced stew is inspired by batata mchermla, a potato-based dish found in many Moroccan homes which translates to ‘potatoes in chermoula’. It’s very popular in Morocco. Here I give it a coastal twist with prawns and leafy greens for a lighter, more vibrant version that still delivers on comfort. The potatoes soak up the paprika and cumin infused chermoula-style broth, while preserved lemon adds brightness, and chard brings just the right amount of texture. It’s quick enough for a weeknight dinner but also layered with complex flavour to impress your guests."

Next, try her Moroccan slow-roasted lamb shoulder, Moroccan couscous (large sharing couscous) and Moroccan chicken tagine.

Irina Georgescu's leek stew with olives

"All dishes with leeks have dual nationality in my family. My grandfather, Gheorghe, was from Oltenia, where leeks are considered a culinary symbol, and I now live in Wales, UK, where they play a similar role. What a coincidence. This stew is very popular, especially during Lent (skipping the wine) and I love it for its sweet-tangy notes and how quickly it comes together. It is usually served with bread, but I’ve heard that burghul wheat and rice are also common south of the Danube."

Discover more of Irina Georgescu's recipes.

Özlem Warren's Turkish baked aubergine and meatball kebab

"This scrumptious and so easy all-in-one bake fırında patlıcan kebabı is a firm favourite with family and friends, I can safely say – the juicy köfte, meatballs and aubergines just melt in the mouth. It is a southern Turkish specialty, especially popular in Gaziantep, Urfa and surrounding regions with variations. In the southern part of the country, including at my hometown Antakya, folks would prepare kebabs like this at home and take to the bakery (fırın) to be baked, traditionally.

"I have happy memories of being in charge of taking this kebab to the bakery and waiting in great anticipation of seeing the baked kebab; it always smelled heavenly. My homemade version is more of an easy casserole style; there is no need to pre-cook the aubergines and meatballs in advance; everything is cooked in one pot with ease, infusing their flavours to one another. Use long and slim variety of the purple aubergines, eggplants for this kebab. Many kebab houses in London, including Mangal, offers a delicious version of this kebab."

Discover more of Özlem Warren's recipes.

Karla Zazueta's Mexican chicken mole rojo

"There are different varieties of moles and the recipes change from city to city, and from family to family. My dad’s mum used to make a big pot of mole. She never shared her recipe but this is one I make at home for my family."

Get inspired with more Mexican recipes from Karla Zazueta.

Shelina Permalloo's Mauritian chilli cakes (gato pima) with tomato chilli chutney

"Gato pima is, without a doubt, my favourite gajak — Mauritian street food snack. I grew up eating these spicy little fritters at every family gathering, festival or after school. They’re crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavours. What I love most is how simple they are to make – just soaked yellow split peas and a few aromatics. They’re naturally vegan and gluten-free, which means I can serve them to pretty much anyone. And once you start eating them it’s impossible to stop at just one. In my family there was always a batch frying in the background while the adults chatted and the kids ran around. They aren’t just food, they’re memory, culture and connection all wrapped up in a golden, crispy bite."

Try Shelina's Mauritian magic bowl (bol devire) and Mauritian butter bean curry (cari gros pois).

Su Scott's Korean pork belly with kimchi

"Samgyeopsal (pork belly) is a cut commonly considered soul food to Koreans. Top it off with soft jammy garlic and you have a heavenly dish that is bursting with flavour. In Korea, restaurants offering table barbecue are everywhere and generally affordable. Typically cooking happens right in front of you over a charcoal or gas grill built into the table itself or a portable stove so that everyone can get involved. But to me what makes Korean barbecue special is not how we cook but rather the spread that goes with it and the way we eat. It is about social interactions just as much as it is about food – it is a culture rather than a singular or particular dish. At the most basic level a Korean barbecue table needs a platter of soft seasonal leaves for wrapping and ssamjang to bolster the parcel.

"While it is fun to set up a portable burner in the middle of the table, it is still possible to enjoy it without it. Cook as you would normally in the kitchen, like this recipe here. Just set up the table with all the trimmings to recreate your own version of the K-barbecue sensory experience."

Next, try more of Su Scott's recipes.

Angela Hui's freezer wontons

"Find a day to batch-make a load of wontons to eat fresh or store in the freezer. I loved spending rare quality time with my mother chatting and making wontons together. There’s something about folding dumplings that require your undivided attention and keeps your hands busy so that you are completely immersed in the task at hand – for me it’s therapy. Having emergency freezer wontons for whenever the feeling hits, or for the days you simply cannot be bothered to cook properly, is always a good idea. I can guarantee your future self will thank your past self. Wontons are delicate little parcels typically filled with pork and prawns or sometimes vegetables, wrapped in paper-thin egg wrappers, served in a flavourful broth seasoned with some sesame oil and white pepper. These plump boys are best served as a soup starter or bulked up with egg noodles, choi and doused in chilli oil. There’s something so soothing and satisfying about biting into the dumplings. The silky wrapper breaks apart and coats the roof of your mouth to reveal the bouncy, juicy filling inside. Heaven is a steaming bowl of wontons."

Discover more of Angela Hui's recipes.

The Rangoon Sisters' Burmese shredded chicken noodle salad

"Burmese salads are a mainstay for us at home as they can be an easy and delicious way to use up any leftover carbs or protein once you have all the other condiments to hand such as the garlic oil and toasted gram flour. Here, we have combined spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture."

Next, try their Burmese sour vegetable soup and Burmese meatball curry.

Ranie Saidie's pandan tiramisu

"I first learned how to make tiramisu when I visited Florence a few years back. I was captivated by its creamy layers and delicate airy textures. This version is my light-hearted twist, using pandan – the Asian vanilla – to give it a gentle fragrant lift. It may never beat the classic Italian tiramisu but the pandan and palm sugar pair surprisingly well with the mascarpone, giving the dessert a familiar feel while adding a little something different."

Find out the best restaurants in Kuala Lumpur according to Ranie.

Mandy Yin's sambal aubergines with okra

"Sambal aubergines and okra really is Malaysia encapsulated. There is this concept of economy rice eateries in Malaysia where you're handed a plate of rice and you're then presented with a whole host of ready-cooked, warm dishes – 20, 30, 40, sometimes 50 dishes. You'll find sambal aubergines and okra very often at this sort of eatery and I have very fond memories of having this dish there."

Discover more of Mandy Yin's Malaysian recipes.

Pino Edward Sinaga's gulai daun singkong

"It's braised kale served in a thick coconut sauce with tofu and tempeh. It's actually one of my mum's favourite dishes. When I moved to London, once a year, I would always go home to see my family. One day before I would fly back, I would always call my mum and ask for the same veggie dish that she always makes for me. It's comforting, with rich flavours. My mum never saw me open my restaurant – it is dedicated to my beloved late mother."

Learn more about Indonesian food and cooking.

Alissa Timoshkina's piroshki

"Piroshki are fried buns which are stuffed with cabbage, egg and dill. Some of my warmest memories as a child are connected to piroshki, being in the kitchen with the three generations of women in my family. For us, piroshki would always be quite a simple and easy dinner choice."