1 kg / 2 lb beef chuck, cut in 3.5 cm / 1.5" cubes
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp / 30 g unsalted butter
2 brown onions, cut into 1 cm / 1/2" squares
5 garlic cloves, finely minced
2 capsicum / bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8" squares
2 tomatoes, cut into 8 wedges then in half

3 tbsp / 50 g unsalted butter
1 2/3 cups / 250 g peeled garlic cloves, roughly chopped (50–60 cloves)
1 small brown or yellow onion, diced small
1.5 kg / 3.3 lbs starchy potato, peeled and cut into 2.5 cm / 1" cubes
3 cups / 720 ml vegetable stock, salt-reduced
3 cups / 720 ml water
2 tsp cooking / kosher salt
1/8 tsp white pepper powder
1/2 cup / 120 ml thickened cream (heavy cream)

1 medium yellow onion, diced
1/3 cup / 40 g all purpose flour
1 Tbsp dried basil
2 cloves garlic, minced
2 Tbsp tomato paste
3 Tbsp / 45 ml olive oil
4 cups / 960 ml chicken broth
2 (14.5 oz / 410 g) cans petite diced tomatoes
1 to 1 1/2 lbs / 450–680 g boneless, skinless chicken thighs

1/2 cup / 120 g red onion, rough chopped
3 garlic cloves, rough chopped
1 inch / 2.5 cm ginger root, rough chopped
3–4 hard-boiled peeled eggs
1/2 tbsp / 7.5 ml canola oil
1/2 tsp turmeric, divided
1 tsp red pepper powder, divided
2 tbsp / 30 ml canola oil
1/2 tbsp mustard seeds

1 whole chicken, spatchcocked
Lime to serve
1 × 400 g / 14 oz tin full-fat coconut milk (at least 70% coconut extract), divided
150 g / 5 oz ripe, sweet cherry tomatoes
30 g / 1 oz mild red chillies, roughly chopped
25 g / 1 oz ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
1 banana shallot, peeled and roughly chopped
1 stick lemongrass, roughly chopped