Tanghulu

Try this classic Chinese dessert of hawthorn berries or fruit dipped in sugar. It’s crunchy, juicy and easy to make

Bang bang sauce

Use this classic sweet and spicy Chinese sauce to fold into chicken noodles or your favourite Chinese dishes. It works well with prawns, fried veg or tofu

Kung pao sauce

Make this sauce that hails from Sichuan, China. Spicy-sweet and tangy with a hint of numbing spice from the Sichuan peppercorns, it’s delicious paired with chicken or prawns

Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon

Sharkasiya

Sharkasiya is a rich walnut bread sauce served over chicken and white rice, with Turkish influence. It is a staple in Egyptian households

Leafy greens soup with chilli-honey halloumi croutons

Make this vibrant green soup with any leafy greens or herbs you spot discounted at the supermarket for a budget-friendly and nutritious lunch

Toasted coconut rice pudding with cardamom poached rhubarb

Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in this coconut rice pudding

Rhubarb & custard crumble cake

Enjoy the classic flavours of rhubarb crumble and custard in a slice of cake – it’s a dreamy combination of textures. Serve with double cream, if you like

Peanut butter squash curry

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice

Garam masala prawn & corn soup

Make a light yet flavourful supper with this garam masala, prawn, new potato and sweetcorn soup. Serve with lime wedges to squeeze over and crusty bread