As the nights get darker, nothing brightens them up quite like trying something new in the kitchen.

Monica Galetti wants to encourage us to do just that. Her new cookbook celebrates the food, flavour and culture of her homeland Samoa, and is packed with delicious dishes to try at home.

Here are some of her favourites.

Katsu curry with crispy breaded chicken

• 270ml vegetable oil
• 1 large carrot, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3cm root ginger, chopped
• 2 tsp ground turmeric
• 2 tbsp mild curry powder
• 2 tbsp red miso paste
• 1 tbsp runny honey
• 200ml chicken stock
• 400ml good-quality thick coconut milk
• 4 boneless, skinless chicken thighs
• 100g plain flour
• 2 pinches flaky sea salt
• 2 eggs, beaten
• 100g panko breadcrumbs
• 1 tsp chilli flakes
• Short-grain rice, cooked, to serve

Heat a saucepan over a medium heat and add a drizzle of vegetable oil. Add the vegetables and cook for two minutes. Stir in the garlic, ginger and spices and cook for another two to three minutes.

Stir in the miso, honey and tomato purée and cook for two minutes. Add the chicken stock and bring to the boil.

Add the coconut milk, return to the boil, then turn the heat to low and simmer for 10 minutes, until the vegetables are tender. Set aside – you can serve it like this or blend for a smooth katsu sauce.

In a wide saucepan, heat the remaining vegetable oil to 180°C (356°F) using a kitchen thermometer.

Place the chicken thighs in between two sheets of greaseproof paper and, using a rolling pin or meat tenderiser, batter the chicken to a thickness of 1½cm.

Dredge the chicken breasts in the seasoned flour, then in the egg and then the breadcrumbs. In batches, cook the chicken in the oil for four to five minutes, until golden. Drain on kitchen paper.

Serve the crispy fried chicken with the katsu sauce and rice.

Preserved lemon and pepper taktouka (Photo: Yuki Sugiura)

Df, GF, NF, Ef, VE

• 2 red, 2 green & 2 yellow peppers
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 1 tbsp harissa
• 2 garlic cloves, finely grated
• 3 preserved lemons, chopped
• 1 tsp cumin seeds
• 1 tsp chilli flakes
• 1 tsp sweet paprika
• 1 lemon, zested and juiced
• 1 handful of flat-leaf parsley, chopped
• 1 handful of fresh coriander, chopped

Set up a barbecue for direct cooking, or if you have a gas hob, layer some foil around the burner.

Sear the peppers over the direct heat of the barbecue or on an open flame on your gas hob inside, until charred all over.

Wrap the peppers in foil and set aside. Once cooled, unwrap, peel and discard the charred skins and seeds. Slice the flesh and set aside.

Heat a large pan over a medium heat, add the olive oil, then stir in the tomato purée, harissa, garlic, preserved lemons, cumin seeds, chilli flakes and paprika and cook for one minute.

Add the peppers and cook for five minutes. Season with salt and pepper, and the lemon zest and juice. Stir in the parsley and coriander. Serve warm or cold.

Quick wok prawns and pak choi (Photo: Yuki Sugiura)

• 1 large egg white
• 1 tbsp cornflour
• 500g raw tiger prawns, shells removed and de-veined
• 150ml vegetable oil
• 1 small onion, finely chopped
• 1 tsp finely chopped garlic
• 2 tsp finely chopped root ginger
• 3 pak choi, leaves separated
• 2 tbsp Shaoxing rice wine or dry sherry
• 150ml fish or vegetable stock
• 1 red chilli, thinly sliced (retain the seeds if you prefer it spicy)
• Salt and pepper, to taste

In a bowl, whisk together the egg white and cornflour until well combined then toss through the prawns.

Heat a wok over a high heat. Add the oil, then the prawns and cook for one to two minutes, until they change colour.

Scoop out the prawns on to some kitchen paper and drain any excess oil from the wok.

Return the wok to the heat, add the onion and cook for one minute. Stir in the garlic and ginger, and cook for another minute. Add the pak choi and cook until wilted – this should take around two minutes.

Return the cooked prawns with the sliced chilli to the pan, stir to coat, and season with the rice vinegar and a little salt and pepper. Serve hot.

DF: Dairy-free | GF: Gluten-free NF: Nut-free | EF Egg-free | VE Vegetarian

‘Gathering’ by Monica Galetti is published by Pavilion and is available to buy now