Crispiest buttermilk fried chicken burgers

Marinate chicken in buttermilk to tenderise it, then use rice flour to create a super-crunchy coating for these crowd-pleasing fried chicken burgers

Crispy fried chicken bowl with spring onion & ginger oil

Enjoy this fried chicken bowl with sticky rice and greens or smacked cucumbers. The spring onion oil is an addictive condiment that adds extra depth

Spring green soba salad with Korean-style marinated eggs

Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve

Roasted cauliflower & chicken curry

Use up a whole cauliflower in this chicken curry, then serve with cooked rice, naan or poppadum – it’s perfect for a Friday night fakeaway

Sweet & sour chicken

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Naan gosht (lamb curry)

Try this popular Indian speciality dish. Traditionally, it’s made for special occasions, like weddings and Eid, and served with naan to mop up the spicy gravy

Morassa polow ba morgh (Bejewelled saffron chicken pilau)

Enjoy a hybrid of two Persian dishes often served at weddings and celebrations. The ‘jewels’ are the colourful pistachios, barberries and almonds in the rice

Red Thai chicken meatball traybake

Make this spicy red Thai traybake for a flavoursome midweek meal. Chucking everything in the oven to cook together saves the faff of browning the meatballs

Red sweet & sour prawns

Brighten your Lunar New Year with lucky red sweet & sour prawns. It is a tangy dish made with fresh or tinned pineapple for added sweetness

Chinese-style hotpot

Fill a cooking pot with broth, spiced with Sichuan pepper and chilli, then invites guests to poach their choice of ingredients in it – prawns, steak, tofu and chicken all work well

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