This lightly spiced soup is robust and satisfying – the perfect choice for a simple meal on a cold day. Generous spoonfuls of cool, crunchy fresh raita bring a terrific contrast in flavour and texture to the soup, which is finished with fried curried onion. Naan or pitta bread mop up both soup and raita.
A colourful mixture of rice and flavourings makes a perfect background to any curry.
Orange-fleshed sweet potatoes have a rich, distinctive flavour and combine beautifully with a medley of meaty mushrooms in this warming stew.
A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.
I made this dish for my partner and she keeps asking for more! There's no asian grocery where I live so I sort of tweaked the original recipe by using white wine instead of sake. Note: you can add carrots, cauliflower or any vegetable you wish to add.
This recipe is handed down from my mum's mum. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round as dim sum in Chinese restaurants. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.
Aviyal is a south-Indian delicacy and seems like no two households make it the same. Essentially, all the recipes use the same ingredients – vegetables, curd (yoghurt), coconut, spices – but the details and proportions vary. This is my mother's Andhra recipe for Aviyal. I hope you like it as much as we do.
This is my favourite dish here in South Korea. It's cheap to make and creates a highly satisfying, flavour-packed meal. Feel free to add a fried egg on top and/or sprinkle with toasted sesame seeds.
This is a different interpretation of the traditional steamed Chinese sponge cake. It's light, fluffy and totally moreish. You can also make this recipe in smaller tins for individual servings.
This Indian relish is a great accompaniment to almost any Indian main.
This is an easy dish to prepare, yet makes for a unique starter - especially if you're having an Indian-inspired dinner party.
This rice porridge is a favourite brunch item served in traditional Chinese dim sum restaurants.
Durian is called the King of Fruits in Southeast Asia, and here it combines with cheesecake for a very unique dessert. Durian can be found at some oriental or Asian markets.
This fish curry recipe is inspired by my mother's Bengali fish recipe she used to make in India. It is very aromatic and very spicy. You can use your favourite fish for this recipe; cod works well.
This is a quick version for the classic Indian sweet. Milk balls are cooked in sweetened milk until fluffy in the centre. They are delicious as a snack or for dessert.
This creamy potato salad is comparable to mashed potatoes with bits in it. Cold mashed potatoes are combined with cucumber, carrot, red onion, ham and Japanese mayonnaise. Enjoy with tomato wedges and lettuce or as a sandwich filler.
A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very moreish. Serve as an appetiser or starter.
This is a traditional Chinese breakfast dish. It's also known as rice porridge. Rice is simmered until soft and mushy, then stirred with shredded roast duck, lettuce and peanuts.
This stew is packed full of excellent flavours and textures. Fried fish fillets are simmered with Chinese celery in a well-seasoned stock. Enjoy with freshly cooked rice.