Belongs to baka_neko Shrimp Risotto 

On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite

serves 4
You might need to buy:
  • vegetable oil
  • tomato paste
  • cold water
  • bay leaf
  • Salt and pepper
  • minced garlic
  • high-quality imported Arborio rice
  • dry white wine
  • chopped parsley
  • heavy cream
  • Salt and pepper
ready in about 40 minutes; serves 6
You might need to buy:
  • soy sauce
  • sugar
  • mirin or rice wine
  • sesame oil
  • sesame seeds
  • vegetable oil

Pork braised in caramel sauce

serves 4
You might need to buy:
  • cracked black pepper
  • sliced shallots
  • fish sauce
  • lemon juice
  • water
  • sugar

Fish fried in spices. Ingredient proportions may vary as I normally fry a whole, medium fish.

ready in about 40 minutes; serves 4
You might need to buy:
  • garlic
  • Cooking oil
  • tumeric powder
  • black pepper
  • salt
  • sugar
  • red chilli
  • corn starch

Japanese style appertiser, prawns in soya sauce and ginger. Serve in cocktail glasses.

ready in about 30 minutes; serves 4
You might need to buy:
  • 500g prawns
  • 20g ginger grated/finely shredded
  • spring onions
  • light soya sauce