Meat with fruits—fresh and dried—is a hallmark of Moroccan cuisine. In this dish, fresh pears add sweetness to balance the spice.

This recipe made its way to my friend, Marcus, by way of a chef at a resort hotel in Queensland, Australia. It’s easy to put together and brilliantly economical as a breakfast food. Weighing ingredients for recipes like this one is superbly convenient and provides consistent results. When you have a favourite breakfast, consistency is something you will appreciate.

Long red chili peppers, dried, deseeded, soaked and drained · Garlic, chopped · Lemongrass, chopped · Galangal, chopped · Red shallot, chopped · Shrimp paste · Ginger, chopped · Coriander root, cleaned, scaped and chopped · Kaffir lime zest, finely chopped · Salt

Red chilis, roughly chopped · Coconut milk · Lemongrass, minced · Fish sauce · Tomato purée · Lime juice · Shallot, roughly chopped · Garlic, roughly chopped · Ginger, sliced · Chili powder · Shrimp paste · Sugar · Cumin, ground · Coriander, ground · White pepper, ground

This Thai-style omelette—called khai jiao, khai jeow, khai jiaw or ไข่เจียว—features multiple soft inner layers and crispy edges. It’s made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Hot oil is necessary to ensure success.

Gin · Lemon juice · Campari · Cointreau · Sugar syrup · Lemon twist