Add cardamom, rosewater, nuts and sulatanas to canned rice pudding for a more updated, international version of a classic dessert.
Shrikhand is a creamy strained yoghurt dessert from western India served here with dates, lychees, papaya and pomegranate.
Crisp, stir-fried sugarsnap peas make a fresh contrast with soft noodles and rich, roasted duck served with a quick-and-easy sauce of honey, soy sauce and lime juice. Delicious!
You will never recognise your leftover Christmas turkey when you combine it with Asian ingredients to create this delicious yet quick and easy dish. You may end up making turkey just to have leftovers!
Oven-baked crisps are not only healthier than those that are fried, their flavour is fresher and more concentrated too. Here, thin slices of beetroot and potato are baked in a hot oven to make dippers for a spicy South-east Asian mixture. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.
From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.
This simple rice is the perfect side dish for an Indian curry. The coconut cream adds a delicious richness to plain old rice.
Saffron is expensive, but it adds a wonderful luxurious flavour to rice. Serve with Indian and Persian dishes.
A Japanese dish of pork cooked in black tea. The tea tenderises the meat and gives a roast pork effect. This recipe should be made in advance and will keep well in the fridge for up to 10 days. It's easy to be suspicious of poaching in tea, but this recipe really works, and is lower in fat than roasting.
It has distinct taste and a good combination of broccoli and pumpkin which is a hit with kids because it's both sweet and spicy. Serve hot with chapatis.
Serve this cooling yoghurt relish with a spicy Indian meal.