I had a minty lemonade when I was travelling in the Middle East. I wanted to try and imitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.
Inspired by the Korean beef ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (which is also good on ribs, steak or pork) and marinate overnight. Barbecue the meat to desired doneness. Slice to serve. We like it wrapped in flour tortillas or pitta with chopped lettuce.
This is a Japanese recipe for an all-round dipping sauce. This is one serving - make as much as you need.
This is my easy version of plum sauce that is very tasty and keeps well in the refrigerator. Serve hot or chilled with spring rolls, pork or chicken.
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.
A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.
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!
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.
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.