Fun to make and best eaten fresh from the pan, these east Asian signature snacks are great for lunar new year, but delicious at any time of year

Thanks to their happy similarity to gold bars, these tightly wrapped little parcels of joy – be they Vietnamese chả giò, Filipino lumpia or Thai po pia tod – will be enjoyed by many of those celebrating lunar new year this week. Spring rolls are best enjoyed hot and fresh, rather than reheated from the supermarket, and these Chinese versions are easy and fun to make at home.

Prep 20 min
Cook 15 min
Makes 8

The classic Creole stew in nine simple steps

Gumbo, “New Orleans’ most famous Creole creation”, is a word of Angolan origin that describes a dish that brings together West African, Native American, Spanish and French influences in one gloriously savoury pot of stew. City Creole or country Cajun, everyone in Louisiana has an opinion on the best way to make it, be that with fish and meat, fish or meat, or indeed no meat at all, especially during Lent. This is my version.

Prep 15 min
Cook 3 hr
Serves 4