Goan Sausage Roll with Pickled Red Onion & Curry Leaf Mayo

Use the same weight, sliced. Chorizo may be drier and spicier; add a splash of vinegar and taste for salt.

Use the same weight, chopped small, and marinate with vinegar, chilli and garlic. It needs longer cooking until tender.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight; less flaky and rich, so warm well before serving.

Use the same weight; cook per packet, then crisp in a hot pan.

Use the same weight; drier and less layered, so brush with ghee before serving.

Use the same weight; more minty and less coriander.

Use the same weight; more sour, so adjust salt.

Use the same weight; sharper and sourer.

Stir 1 tbsp into 4 tbsp thick yoghurt; use the same overall weight. It is less rich and more sharp.

Mix the same weight with thick yoghurt. The chutney is sharper, so use a little less if it is very hot.

Stir 1 tsp into 4 tbsp thick yoghurt with crushed garlic. It spreads well but lacks mayonnaise body.

Crush or break into small crisp pieces and use the same weight as sev; add at the last moment so it stays crisp. It gives a salty crunch but not sev's fine noodle shape.

Crush coarsely and use the same weight; it gives a nutty, crisp legume taste. Add just before serving, as it softens in hot gravy.

Toast in a little ghee until crisp and use the same weight; substitute only for texture as a garnish, not for sev eaten on its own.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use the same weight and stir in finely chopped curry leaves or a pinch of curry leaf powder; garlic and chilli make it hotter.

Use the same weight and mix in 1 tsp curry leaf oil per 100 g; thinner and tangier, not a true mayonnaise.

Use the same weight and stir in curry leaf oil; richer and tangier, with less stability.

Use about 3 times the weight of fresh leaves, finely chop and fry in oil early; fresher, greener aroma.

Use 2 tsp oil for 1 tsp powder and add at the end; gives aroma but no body.

Use 70% of the weight, make up the rest with water, and add a little granulated sugar if the liquor was sweet. Sharper and thinner.

Use at 70% of the weight with water. Milder and fruitier than pickling liquor.

Use at 60% of the weight with water; stronger and maltier, so reduce any other vinegar in the dish.

Use the same weight for tempering. It is the closest match; watch the heat because it can pop faster than yellow mustard seed.

Use the same weight, or 75% if you want less heat. It is sharper and more pungent; temper in hot oil as usual.

Use about half the weight of whole seed, mix with a little water and add near the end. It will not give the same whole-seed crunch in a tempering.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.