Spiced Cod’s Roe with Telicherry Roti & Pickled Shallots

Use the same weight; flake it and add near the end. Milder, softer, and cooks faster than roe.

Use the same weight; cube and simmer until just cooked. Not smoked, so add paprika and a little extra salt.

Use the same weight; cut into chunks and cook briefly. Not smoked; add paprika for colour.

Use the same weight; toast or dry it first to firm it up, but it will lack the sour tang and chewy crust.

Use the same weight; it is softer and less sour, so reduce any liquid slightly if the bread is soaking in the dish.

Use the same weight; choose the firmest loaf available and toast it for more structure.

Use the same weight for cooking; neutral and cheaper, but you lose the fruity olive flavour.

Use the same weight, but heat it to smoking point and cool slightly first; it adds a pungent Indian mustard note.

Use 90% of the weight; richer and nutty, good for Indian cooking but not for cold dressings.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use the same weight; sharper and less floral, so reduce any extra souring slightly.

Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight, chopped, added at the end. It is milder and lacks chervil's anise note; add a pinch of fennel seed if you want that hint.

Use 50–70% of the weight, chopped. Dill is stronger and more aniseed-like; add it late so it does not overpower the dish.

Use the same weight as a mild green herb. The dish will lose the delicate anise-parsley character but stay fresh and green.

Use the same weight. Slightly less fruity and large, but the closest everyday match.

Use the same weight; coarser texture and a little less aroma. Good for finishing.

Use 90% of the weight; sharper and less aromatic. Best in light-coloured dishes.

Mix the same weight of chapatti flour with water to a soft dough and rest 20 minutes. This is the plainest equivalent; add a little oil if the recipe's dough seems richer.

Use the same weight, add water gradually and rest 20 minutes. It behaves like chapati dough but may need a little more water if coarsely ground.

Use the same weight, but it is yeasted and softer. Rest as needed and expect a puffier, breadier result; reduce resting if the recipe wants a firm chapati.

Use equal weight, finely chopped. Red onion matches the pungency best, though it takes slightly longer to brown and lacks shallots' subtle sweetness.

Use 20% garlic combined with 80% onion by weight; finely slice to replicate the sharp, sweet aromatic profile.

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.