Asian

  For New Year’s Eve last year, we decided to make a Chinese feast at home—it’s something my family has done for years. The only difference is we did takeout …

  I don’t think a day passes when I don’t have some kimchi in the fridge here at home. I honestly love the stuff and find it is an indispensable …

  Beef green curry is incredibly delicious and, personally, I prefer it to the more popular chicken green curry. The most important thing is to use the right cut of …

  This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it …

  I do love a good, spicy kung pao chicken. This recipe is quite spicy but you can, of course, adjust the amount of chillies. The dried chillies are added …

  British Indian kormas must be right up there with the most popular curry-house curries on the menu. They can be buttery, creamy, sweet and delicious when made exactly to …

  I am grateful for my friend Ashok in Pondicherry – a wonderful chef, who taught me many delicious recipes. This boneless chicken is spiced and battered, then fried with …

  I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …

  Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, …

  Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in …

  Legend has it that during colonial times in India, when a British officer in South India once asked his cook to prepare a soup as a starter, the cook …

  This dish was a go-to for my mum in asparagus season (spring). Mum loved learning about the health benefits of certain foods and I remember her telling us that …