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Hannah Hughes

Once the pork belly has cooled a little, any bones are removed and it's cut into chunks.

Using tinned confit duck legs simplifies the process.

A whole bulb of garlic (and a few extra cloves) goes into the cassoulet.

Onions, carrots and herbs are added for flavour at the start of cooking, but removed later on.

In Castelnaudary the dish tends to have a loose, soupy consistency.

Felicity Cloake's cassoulet, packed with Toulouse sausages and confit duck.

Limo chilli is a fiery Peruvian variety, often used in ceviche, that has a citrussy flavour when cooked.

From 1492 onwards, onions and limes arrived in Peru from Europe, providing a new way to season fish.

Today’s best-known ceviches are served dressed in a base of lime juice, salt, chilli and onion, with the citrus, in particular, getting to work on the proteins in the fish.