“I carry a notebook everywhere, and it almost always ends up tattered and splashed with various food stains from eating my way around the world. The recipes, kitchen titbits and tips that end up in it are all something that I wanted to share. Recipes that reflect both my culinary past and my present, the places I’ve been, my kitchen experiences… a book that tells a story of how I cook.”

The area around Nice in France tends to produce goats’ cheese rather than cheese made from cow’s milk, as the landscape is too rugged and rough for cows to graze. Goats graze on whatever grows, from wild herbs like oregano and thyme, to berries, and these flavours subtly influence the end product. These cigars make a delectable starter or aperitif with a glass of rosé, showcasing the flavours of Provence.

Click here for Rachel’s goats’ cheese cigars with melon and cucumber slaw recipe

I have an enduring love of porridge and it doesn’t stop at breakfast. Serving porridge for dinner might not be the most obvious choice, but pan-fry it to crisp and golden perfection and you’ll end up with the most amazing accompaniment to a rich ragu.

Click here for Rachel’s duck ragu with crisp porridge wedges recipe.

The memory of eating fennel poached in milk at a friend’s house in Milan many years ago is something that has stuck with me ever since. The lightly fragrant, creamy broth with the tender fennel was divine. My recipe might have a few extras, but the hero is still the simple poached fennel.

Click here for Rachel’s poached fennel with pink prawns and almonds recipe.

This recipe for black forest gateau bowls combines all the classic ingredients of that great retro dessert. For an impressive, dainty twist, try serving it in these cute homemade chocolate bowls.

Click here for Rachel’s black forest gateau bowls recipe.

For an afternoon tea or after dinner treat, try these rhubarb and custard mille-feuilles.

Click here for Rachel’s rhubarb and custard mille-feuille recipe. 

Want to read more by Rachel Khoo? Be sure to check out her Swedish food adventures here.