This is a really fast vegan meal that I often make midweek. Don't add any extra salt until you have tasted it. Use plenty of garlic and serve with rice.
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
Chinese-style green beans with lots of flavour! This recipe is made for a large party; but it can be scaled down for a family dinner. Serve cold or warm.
This flavourful vegetable curry is a treat on its own or served alongside your favourite meat curry. Perfect for curry night or meat free Mondays!
A delicious stir fried vegetable dish with oyster and soy sauce, finished with some chopped coriander. Enjoy on its own, with some rice.
You can modify this recipe to include any veggies you choose. It's a great way to use up leftover rice.
This is a simple Asian-inspired cucumber salad with ginger and lime. Great for summer.
Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, peppers, courgettes, bean sprouts and spring onions but you can use whatever you have available.
A delicious but simple fruity curry recipe. Serves two hungry people.
A quick, healthy and comforting supper fix after a long day's work. Serve with rice or naan. Also great as a jacket potato topping!
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. So simple but so delicious!
A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.
To speed things up, I cook the veg in the microwave and sometimes use tinned tomatoes. This makes a quick dinner served with rice or naan.
This is a spicy Thai variety of our favourite pumpkin soup. You can make it mild or spicy by using different types of chillies. A quick and easy supper that's perfect for autumn!