Chef Lukman was born in Bandung in West Java province. “Like most Indonesians I grew up eating simple fried tahu (tofu) and tempeh (bean cake) and a lot of street vendors in Jakarta sell both, raw and ready-to-eat. My parents always used to tell me that tempeh was good for the body. In the last five years it has become a staple of health-conscious cuisines around the world, so always listen to your parents!”

Other specialities to look out for include nasi goreng, a fried rice dish cooked with pieces of meat and vegetables; gado-gado, an Indonesian salad of raw or cooked vegetables, eggs, potatoes, fried tahu and tempeh with a peanut sauce dressing; Indonesian satay; and soto, a traditional Indonesian soup – all cooked, of course, using locally sourced ingredients.