A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
Orange-fleshed sweet potatoes have a rich, distinctive flavour and combine beautifully with a medley of meaty mushrooms in this warming stew.
Little rice and sesame pancakes make an unusual topping for a crunchy salad of walnuts, marinated red cabbage and Chinese salad leaves – all brought together with a refreshing orange dressing. Delicious!
Use a pack of Chinese egg noodles to whip up this quick dish with strips of chilli-spiced eggs and chunks of fresh tomatoes.
This Chinese restaurant favourite is easy to prepare at home. Feel free to add other meats or vegetables to your liking.
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.
Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
This is one of my favourite ways to eat beetroot. The colour is so vibrant. The sweetness of the beetroot works great with potatoes and the spices. This is an Andhra style dry koora, so eat with rice and ghee.
This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too. Serve over rice.
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 version of molagai podi has the addition of garlic. It's a coarse mixture of ground dried spices, which includes channa daal, chillies, curry leaves, coriander and cumin seeds. You can add more or less chillies, if you wish. It can be used as a condiment on idlis, dosas and other South Indian dishes.
This authentic Gujarati style kadhi is a little more watery than the Punjabi version. I prefer this version, with the perfect balance of sweet and sour. This is great to eat with plain rice or khichdi (rice and lentils).
Buttermilk is lightly spiced with fenugreek, cumin, asafoetida and mustard seeds. It's excellent served as an accompaniment with curried lentils/daal.
Milagai podi is a south Indian spice mix used as a condiment. It's very rare to have idli (steamed rice cakes) or dosa (savory crispy pancakes) without milagai podi. When making this spice mix, I recommend that you make a big batch.
A refreshingly different raita made with tomatoes and yoghurt. Natural yoghurt is mixed with tomatoes, chana dal, mustard seeds, asafoetida and green chilli. Serve alongside something hot and spicy.
Catfish is tenderised and cooked in a spicy Szechuan stock, before being served over celery and Chinese leaf. The dish is then topped with a fried Szechuan peppercorn, chilli and garlic mix.
This is a simple, yet elegant starter or main course. Super-fresh tuna is sliced, seasoned, coated with breadcrumbs and pan-seared. Serve with the condiments of your choice.
This dessert is a wonderful change from banana fritters. Apple chunks are fried in batter, then coated in caramel and sprinkled with sesame seeds.
This is a simple, yet delicious Chinese dish. An eggy batter is mixed with celery leaves and seasonings, pan-fried and served with a soy sauce-vinegar dipping sauce.