Chicken, potatoes and onion are cooked with Korean hot pepper paste and hot pepper powder in this spicy chicken stew, called Dakdoritang.
Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.
Spiced cod and basmati rice are baked together to make this traditional Indian one-pot dish. Try serving with grilled poppadoms and Brussels Sprouts with Mustard and Cumin (on this website).
This quick curry is one of my stand-bys for busy nights. The curry paste is flavoured with cumin, cloves, cinnamon and red chillies, and can be made easily in a food processor.
Nourishing lentils are great value and very good for you. The warm spices and rich coconut milk combine to create an intoxicatingly flavoured dish.
A comforting and nutritious vegetarian main course served topped with succulent, lightly caramelised onions.
This one pot nasi goreng is hearty and filling, great eaten by itself as a main course. Add some minced chilli to the pot if you like a bit of a flavour kick.
A very easily made fresh tasting prawn curry with sauteed peppers and onion. Can be made as hot as you like.
This is an authentic recipe from Korea that's eaten with rice and other side dishes. It includes tofu, courgette, mushrooms and onions. Garnish with sliced spring onions. You might have to go to an Asian shop to buy some of the ingredients.
This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yoghurt raita and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment.