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When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony. Juicy chicken combined with succulent baby corn, tender vegetables, and salty, crunchy cashew nuts create a balanced dish where each element complements the others. A glossy sauce ties everything together without overwhelming delicate flavours.
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body. This curry is rich yet balanced, with mild heat and a hint of sweetness from sugar, banana and rose water. Serve with white rice and a mild dhal for the full experience.
This is a hugely popular dish at Thai restaurants and takeaways, and my family love it. It is important to cut the chicken pieces so that they are about the same size as the cashews (although this is more for presentation as large chunks also work fine). You can mix the sauce and fry the cashews, chillies and chicken a day or so in advance, making this a dish you can cook up very quickly after work with little mess. The first time I tried making this recipe, I burnt the cashews and chillies. Don’t make the same mistake or you’ll have to start all over again. They don’t take long to colour in the oil and cashews aren’t cheap, so keep an eye on them. Although there’s nothing stopping you from doing so, the dried and fried chillies are not meant to be eaten. I like to serve this curry with jasmine rice.
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century governor-general Ding Baozhen whose title was Gong Bao. Where the chicken version uses diced meat, the shrimp version keeps the prawns whole or halved so they curl into bright pink commas around the chillies and peanuts. The flavour profile is the signature Sichuan "lychee" balance: a touch of sweetness from sugar, sourness from black vinegar, salt and umami from soy, and the warm tingle (ma la) of toasted Sichuan peppercorn paired with the smoky bite of dried er jing tiao chillies. This is a fast dish, fundamentally a wok exercise: every ingredient must be prepped and lined up before the heat goes on, because once the chillies hit the oil you have maybe ninety seconds before everything is overcooked. Difficulty is moderate for a home cook with a working wok and high burner; the trick is keeping the chillies dark red and fragrant without scorching them black, and pulling the shrimp out the moment they curl. Served over plain rice it is one of the most rewarding ten-minute meals in the repertoire.
A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather than traditional Kashmiri chillies and rattanjot. This version uses pre-cooked lamb for quick assembly, with rich, caramelized flavors from tempered spices and creamy cashew-yoghurt finish.
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.