Vegetable oil

Tonkatsu on a bed of glossy Japanese curry sauce and steamed rice. The S&B curry roux is non-negotiable.

Corn tortillas dipped in chile colorado sauce, filled with shredded chicken, topped with crema and queso fresco. Three chiles minimum.

Street-style pad thai with tofu instead of shrimp, and coconut aminos standing in for fish sauce. Tastes like the real thing, I promise.

Brush with oil and bake at 200C until golden. 40% less fat. Surprisingly good. The pastry doesn't quite blister the same way but it works.

Make the roux from scratch — toast curry powder, add fat, onion, apple, and stock. Eliminates the S&B block and is significantly better.

Young jackfruit shredded in the chile colorado sauce. Fill with jackfruit, black beans, and roasted pepper. No crema, extra avocado.

Flaky pastry shells filled with spiced potato and peas. The fold is the hard part. The eating is the reward. Makes 20.

Big flat wide rice noodles, Chinese broccoli, oyster sauce and dark soy. The wetter, sweeter, more charred cousin of pad thai.

Replace tofu with shrimp, coconut aminos with fish sauce. Classic. The vegan version is good; this version is the one people order at restaurants.

Thick eggplant rounds breaded and fried. The texture is extraordinary — crispy outside, silky inside. Vegan and honestly better than chicken.

Spiced minced lamb filling instead of potato-peas. The original meat version from Lucknow. Better for non-vegetarians.

Tomatillo-serrano salsa verde instead of chile colorado. Chicken filling unchanged. Top with crema, queso, and pickled jalapeño.