This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavors build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it... read recipe
Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add... read recipe
This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little... read recipe
(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.) For the marinade Blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander... read recipe
Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours. It's quick to prepare and it will definitely be a talking point when you have guests round for dinner. The noodles are a great part of this... read recipe
There's loads of coley (which is also known as saithe and coalfish) in the sea. Looks-wise it's more of an ivory color than the snow white you're used to but it's beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats... read recipe
This is one of those salads which tastes so amazing that you have to keep making it! It's spicy, zingy and really gets your tastebuds going. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl. In a hot wok fry the beef... read recipe
If you fancy a really different, quick and tasty treat, you must have a go at this curry. I've included a whole array of different spices, yet they're so light and fragrant that you still get to appreciate the lovely sweet crab. And by using the brown meat... read recipe
This soup was first cooked for me by Das, my friend who runs the southern Indian restaurants in London called Rasa. I've based mine around his original recipe, and what's fantastic about it is that it's so easy to make. It only takes about 30 minutes, and... read recipe
Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chili powder. Stir and cook over a medium heat until the onion is... read recipe