Rebecca Seal and John Vincent

Every Friday, the team at the LEON support office in London descends on a nearby street food stall, Ethiopian Flavours, where chefs cook up Ethiopian curries, vegetables and rice. The owner, Davide Ghetaceu, gave us his recipe for home-cooked doro alicha tibs, an Ethiopian chicken curry. Simple to make, it is incredibly tasty.

This is a staple in the Vincent–Derham household. John would like to dedicate it to Natasha and Eleanor. Just because.

Mandy Yin runs Sambal Shiok, a brilliant Malaysian pop-up restaurant in London. “Making our signature laksa at the pop-up restaurant is a lengthy, labor-intensive process. This is a simplified version, with a great kick from chili and shrimp paste (available from Asian grocery stores). It’s the perfect winter warmer or for whenever you need a hit of spice.”