Steeping crushed chillies, smoked paprika and cumin in chicken stock gives this Central Mexican-inspired hot pot a smoky, savoury taste. Serve it with chicken or pork, corn, avocado crema and fresh garnishes for a festive feast.

This hot pot features an amazing spiced coconut milk broth. Bay leaves, thyme, turmeric and allspice add intense flavour to the broth which quickly cooks the seafood. Top it off with a chilli papaya pica sauce and plantain chips for a Caribbean vacation right in your kitchen.