Mussels are the national dish of Belgium and absolutely essential on the table when celebrating the country’s Independence Day, which falls on 21 July. The traditional preparation method is à la marinière, which consists of white wine, shallots, parsley and butter, but the Belgians have added a twist by replacing white wine with their famous…

Pla neung manao, otherwise known as steamed fish with lime, is a must-have on the dining table at any Thai restaurant. Immersed in a sapid and potent sauce of chilli, lemongrass, lime slices, coriander, and garlic cloves, the fish (typically tilapia, sea bass, grouper or snapper) is scaled, scored and heated, then served over a…