Recipes by Sybil Kapoor

Sweet-sour dishes pique the appetite, as this moreish chilli beef dish proves. It makes a lovely light lunch served with steamed rice, but you can also serve it as an appetiser, albeit in smaller lettuce cups.

Refreshing notes of lime and chilli will make any late-summer salad taste good, but if you add a fragrant mix of herbs, it can taste sublime. I have used mint and chives, and Thai basil to add an exotic note, but you can vary this according to availability and try adding edible flowers.

You can make this hot and sour prawn soup recipe as mild or as spicy as you like. If you cannot find any fresh kaffir lime leaves (available from Waitrose and Sainsbury’s), add 2 extra strips of finely pared lime peel. It is not worth using dried kaffir lime leaves, as they do not retain much fragrance.

A recipe for miso caramel cake from Sybil Kapoor's new cookbook, Sight, Smell, Touch, Taste, Sound: A New Way to Cook. This recipe makes a little extra miso caramel sauce – but it’s so good, you’ll find yourself spooning it over pancakes, and vanilla ice cream with sliced bananas!

A recipe for roasted chickpeas from Sybil Kapoor's new cookbook, Sight, Smell, Touch, Taste, Sound: A New Way to Cook. "Crunchy salty snacks are much loved around the world. I’ve chosen spicy chickpeas as, aside from being very moreish, they’re an interesting example of how a soft, mealy-textured ingredient can be transformed into a hard crunchy nut."

A recipe for lamb rogan josh from Sybil Kapoor's new cookbook, Sight, Smell, Touch, Taste, Sound: A New Way to Cook. This recipe is delicious served with chapattis or saffron rice

Serve this with pre-dinner drinks, the crispy squid piled high around the dips

A recipe for endive salad from Sybil Kapoor's new cookbook, Sight, Smell, Touch, Taste, Sound: A New Way to Cook. The dominant flavours in this endive salad recipe are the lingering smoky, green allium notes of the charred leeks

These pork burgers are equally good eaten hot, warm or cold. They employ the Asian technique of adding umami-rich ingredients, such as shiitake mushrooms, bacon and soy sauce, to increase the natural sweetness of the pork, while using ginger and spring onions to counterbalance any overly meaty flavours.

These coconut pancakes are perfect for breakfast or brunch, but also make a delicious pudding. Unlike European pancakes, which are traditionally served hot, these are better eaten warm or tepid. As they cool, their delicate coconut flavour develops and marries perfectly with the fragrant blueberry compote.

A gorgeous, rich pudding made with the spiced, milky, sweet tea

This curry is perfect for lunch as you can make the ragout base in advance

Allow the spices to develop into a fragrant, rich tomato broth

Cut out a pretty design in the iced-pastry lid to see the pears peeping through

This sweet-and-sour Indian sauce is also delicious as a relish