Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

You will need to cook about 350g pumpkin for this recipe. Note

We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

Filling can be made a day ahead. Store, covered, in the fridge. Note

Best made just before serving; prawns can be prepared 6 hours ahead. Note

Leek and potato are natural allies when teamed in a satisfying winter soup. Take care to wash the leeks well under cold water to remove any gri Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

You can use a lamb backstrap instead of cutlets. Cook for 3-4 minutes each side and then slice thickly. If fresh broad beans are in season, you can use them instead of frozen ones. Note

Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

These sesame and chilli lamb skewers are the perfect starter dish for Asian-styled evenings.

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick. Note

Using slightly under-ripe plums gives them a higher pectin level, which helps the paste to set. Note

Warm sabayon must be served immediately. Note

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water; dry, then chop finely. Note

Use green peppercorns in brine if you can’t find the dried variety, rinse then drain them thoroughly before using. You need to soak eight bamboo skewers in water for at least an hour before use to prevent splintering and scorching. Any firm white fish fillet, such as ling or blue-eye, can be used in this […]

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

Guests can assemble their own tacos at the table. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

We used corn kernels from 2 large fresh corn cobs in this recipe, but you can use frozen (then thawed) kernels or well-drained canned kernels. Roast your own capsicum under the griller, or in the oven until the skin blisters and blackens, cover, cool, then remove skin before using. Or, buy roasted capsicum from a […]

Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

These delicious little Asian-style morsels are perfect tapas or cocktail food.

You can buy cleaned mussels to save time. Recipe is best made just before serving. Note

Use roti bread instead of the naan, if you prefer. Note

Starchy potatoes, such as sebago, are best to use. Reheat before topping with dip and almonds. Note

Teppanyaki is the name given to a traditional Japanese cooking style where the food is cooked rapidly on a searingly hot grill plate on or near the table. Pink pickled ginger, also known as gari, can be found in most Asian grocery stores. Note

Use a stiff brush to scrub the mussels under cold water. Note

Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note

Delicious and flavour-packed Asian-style dumplings with a spicy dressing.

This recipe is also gluten-free. Note

The perfect Asian starter dish; homemade spring rolls.

Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.

Ready-made tempura dipping sauce is available from most Asian grocers. Note