Place the mango, evaporated milk and 1/3 cup (80 ml) water in a food processor and blitz into a puree. At this point, taste for sweetness. If the mango is lovely and sweet, don’t add any additional sugar. Otherwise, add the caster sugar and blitz once more in the food processor, until the sugar hascompletely dissolved. Using wet hands, roll the sausage mixture into four 2 cm x 10 cm logs and freeze for at least 1 hour to set.

As a refugee, it doesn’t matter how long you live in this country, maybe you don’t have the same opportunities,” says Marco Munoz, who came to Britain from Ecuador in 1999. Add the star anise and cardamom to the oil and fry over low heat until fragrant. At this point, the oil should be very hot. Pour half the oil over the chilli mixture and stir. Wait 5-6 minutes for the oil to cool slightly, then pour the remaining oil over the chilli mixture. Food literacy is knowing what a carrot is, and recognising it with all five senses,” says Bee Wilson, the journalist and author who cofounded Taste Ed with headmaster Jason O’Rourke.They say the key to a perfect omelette is the right technique and a lot of patience. If we're talking about the French omelette, that is absolutely right. By this definition, a perfect omelette has a pale and even yellow colour, with no signs of caramelisation. While the surface of the omelette is perfectly set, the centre is just underdone, giving way to a custardy interior when sliced open. Perfection, as they say. Very gently break up any lumps of rice with a spatula or your fingers, taking care to keep the individual grains intact. Allow the rice to come to room temperature. It’s hardly typical for someone with no formal training running a kitchen the size of a cupboard, but “hardly typical” is Lin’s calling card. Her food is half Malay, half Scottish, bold flavours inspired by her mum’s home cooking combined with the fry-ups, stews and chips she grew up with in Glasgow. “Our prawn toast with kewpie mayo is a nod to Chinese takeaways. Our Taiwanese beef curry reflects my Scottish heritage, too.” The intention of the first [cookbook] was to teach basic Chinese cooking techniques using pantry ingredients, with a couple of recipes that featured a Chinese soul but more Australian expression. People responded well to those cheeky Australian-Chinese recipes, and so this second book became a glorious mishmash featuring more unusual but traditional Chinese recipes.”

Char kway teow, the smoky, slippery, rich and delicious hawker-style noodles from Chinese-ish. Armelle Habib Hu was born in the Hunan province in China before moving to Australia as a child, and Kaul identifies as Australian-Singaporean-Chinese-Kashmiri-Peranakan-Filipino. The recipes and stories span their lives – from their mothers’ favourites to a less traditional, Sichuan-inspired cheese fondue. Allow the omelette to cook for 10 seconds, then tilt the pan to allow the egg mixture to run from the centre of the omelette into the oil. Repeat the process until the omelette is fluffy, evenly cooked and beginning to crisp around the edges. It should resemble a soft yellow cloud. Lift the omelette gently with your spatula and flip it. Cook for 10 seconds on the other side.

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Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat. To assemble, stir the sago and mango puree together to combine. Divide between two chilled serving bowls and drizzle with the coconut milk. Garnish with the extra diced mango and plenty of pomelo pulp. The masala omelettes, fried oyster omelettes and green bean omelettes of my childhood all beg to differ. Crisp, fluffy and golden – a result of plenty of oil and plenty of heat – the Asian approach to omelettes champions all of the characteristics the Western world condemns.