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4hr30min

These make a lovely change for a summer barbecue party and can be marinated in advance. Serve with lemon wedges and steamed basmati rice.

Recipe by: MICHELLE

 
1hr15min

I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.

Recipe by: EC3KFNW

 
No reviews
 
35min

Try this next time you're pining for a takeaway. Soon, people may be knocking at your door for the recipe.

Recipe by: Christine L.

 
25min

This warm and comforting soup is perfect for a rainy evening after work when you need a quick supper fix.

Recipe by: Beverly

 
1hr

This is a easy, wonderful, light yet filling meal with turkey, rice and fresh veg! Fun to eat! You will need at least eight bamboo skewers for cooking the meat. Use beef or pork mince instead of turkey if you wish.

Recipe by: Liz

 
25min

Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.

Recipe by: MARBALET

 
1hr

Once they have been put together you can either fry them or steam them; both ways are delicious.

Recipe by: Donna

 
50min

Sweet and sour sauce doesn't have to be thick, gloopy and bright orange. This modern, light version allows the succulence of the meat and the fresh flavours and different textures of a colourful variety of vegetables and noodles to shine through. Some plainly cooked rice is all that is needed to complete the meal.

Recipe by: Azmina Govindji

 
No reviews
 
20min

These mouth-watering Indian-style snacks are very quick to make. Chapattis are the healthiest of Indian breads, as they are often made with wholemeal flour and are usually cooked on a dry griddle or pan without any fat. A yogurt-based raita, containing cucumber and tomato, is the perfect accompaniment.

Recipe by: Azmina Govindji

 
2hr35min

A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.

Recipe by: Brenda Houghton

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