Pastrmajlija

The much-loved Macedonian answer to pizza can be found across the region and is a popular latenight meal after an evening of dancing. There are even festivals devoted solely to the dish.

SERVES:6-8 TAKES:2HRS

INGREDIENTS FOR THE DOUGH

7g fast-action dried yeast

½ tsp sugar

500g plain flour, sifted, plus extra for dusting 1 tbsp salt

2 tbsp extra virgin olive oil, plus extra for

greasing and brushing

FILLING

450g pork loin, cut into 1cm chunks 70g butter, melted

1 tbsp extra virgin olive oil

½ tsp paprika

3 eggs, beaten

METHOD

To make the dough, put 350ml warm water in a small bowl with the yeast and sugar.

Cover with a plate and leave to stand until the yeast begins to foam, around 10 mins.

Tip the flour and salt into a large bowl and stir together, then make a well in the centre. Pour the yeast mixture and the oil into the well, then use a spatula to gently fold the flour into the liquid until incorporated and a dough is beginning to form. Transfer the dough to a lightly floured work surface and knead until smooth and elastic, about 10 mins.

Lightly dust the surface of the dough with flour if it feels sticky, then lightly grease a large bowl with a thin layer of olive oil and put the dough inside. Brush the top of the dough with a thin layer of olive oil. Cover the bowl with a large plate and set aside somewhere warm to rise for 1 hr.

Meanwhile, start on the filling. Toss together the pork, butter, oil, paprika and 2 tsp salt, then put in the fridge for 1 hr to marinate.

Heat oven to 180C, 160C fan, gas 4 and grease a 53cm x 38cm baking sheet with olive oil. Put the dough on a clean work surface and roll out into a rectangle around 6mm thick, with a total area about 5cm larger than your baking sheet. Carefully transfer the dough to the baking sheet.

Fold the edges of the dough over to create a border of around 1cm. Spread the meat over the centre of the dough in a single layer, then brush the border with a little of the beaten egg. Put in the oven and bake for 20 mins.

Remove from the oven and pour the remaining eggs over the meat. Return the pie to the oven and bake for 7-10 mins more until the eggs are cooked and the dough is golden brown.

Taken from Macedonia: The Cookbook (£20, Kitchen Press)

Mandy Yin

Having given up a career as a lawyer to pursue her passion for food, Malaysiaborn Mandy Yin opened Sambal Shiok Laksa Bar in north London in 2018. This year has not only seen the launch of a neighbouring restaurant, Sambal To Go, but Yin’s first recipe book, too, which was written during the pandemic lockdowns.

For the recipes in Sambal Shiok, Yin takes Peranakan food as her starting point, and is also influenced heavily by Chinese, Mamak (Tamil/south Indian), Malay, Thai and Indonesian cuisines, creating a book that’s a true melting pot of ingredients, flavours and cooking methods. Several of the dishes, writes Yin, aren’t traditionally found in Malaysia, but all are rooted in Malaysian flavours, reflecting a cuisine that’s evolved over the centuries. You’ll find recipes for everything from street food classics such as chicken satay and nasi lemak (coconut rice with egg and sambal) to dishes fit for a banquet, including Chinese sweet sticky ribs and mussels in pineapple curry. Look out also for noodle soups, salads, pickles and desserts, and tips on how to stock your pantry with Malaysian essentials. £25, Quadrille

Tim Anderson

Having studied Japanese food culture for over two decades, chef Tim Anderson has chosen izakaya as his latest inspiration. These casual Japanese bars serve snacks with drinks, and this book features cheese-and-nion gyoza, udon carbonara with bacon tempura and more. £25, Hardie Grant