Chicken inasal

Set yourself a cook’s challenge with our Filipino-inspired chicken inasal. It’s packed full of zingy flavours, from lime and lemongrass to ginger and garlic

Sweet potato balls

Make a Taiwanese snack favourite, sweet potato balls. They’re made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown

Vegan chicken ramen

Use up leftover veg to make this easy vegan ramen. You could also add frozen sweetcorn, edamame or greens for a tasty midweek meal

Sticky hoisin pork fillet with sesame greens & noodles

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy sticky hoisin pork fillet with sesame greens and noodles for an easy supper on busy weeknights. It’s low in calories and fat, yet full of flavour

Aloo tikki

Enjoy these Indian potato patties, filled with peas spiced with fruity mango powder, with tamarind sauce and fresh coriander relish

Siu mai (dim sum)

Contains pork – recipe is for non-Muslims/non-pork eaters.

Make one of the most popular types of dim sum, siu mai. They’re traditionally topped with fish roe, but we’ve opted for goji berries for a pop of colour

Cantonese char siu

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour

Atchara

Serve atchara – pickled papaya – with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can’t get hold of green papaya. This salad will keep in the fridge for five days

Rainbow rice paper rolls

Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce

Kimchi scrambled eggs

Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish