There is magic in a perfectly roasted potato. The crisp outside, the soft inside, it is bliss. Finding an excellent, flavour-packed recipe is difficult, given the number of recipes available. This recipe combines a superbly roasted potato with a pop of Indonesian flavour. The skin is caramelised and crisp, the inside soft. The scallions and garlic add mild flavours, and the acid and salt from the soy and vinegar make it special. The acid cuts through the soft potato beautiful

Satay, or sate, is the national identity of Indonesia. It is prevalent throughout the country, but varies across the regions. Satay is recognised as one of Indonesia's national dishes. The term "Bhinneka tunggal ika" means "Unity in diversity". The concept of sate is believed to have originated in Java, where it traded with Muslims and was exposed to Islamic kebabs. The concept was adapted and localised to local ingredients, bamboo skewers to hold the meat, and local spices,

This is a recipe from the island of Lombok, off the coast of Bali. It is a very traditional recipe that beautifully brings together the islands' spice profile. The spatchcocked chicken is brushed with a deep sambol sauce, one that is fiery and bold. When I first tasted the marinade, it was too spicy to use, so I diluted it a bit with pureed tomatoes to maintain the bright colour and calm the spices. The meat was brined oevrnight and the chicken turned out succulent and wonder