Fabulous fresh flavours in a flash – and yes, we’re getting all alliterative with this yum, Thai-inspired dish. When you want your noodles quick and you want your noodles with a kick (yep, we’re rhyme-y today too), this recipe will sort you. All you do is make a simple aromatic paste for stir-frying the mince, whip up an easy sweet-sour-salty dressing…

While nothing says ‘I care’ or ‘look at me go’ like homemade dumplings, sometimes frozen ones are a total lifesaver when we’re running out of time. And when we make a dinner out of frozen dumplings, normally we just boil them, steam a pile of Asian greens…

Why, hello Javanese-inspired recipe! What are you doing hanging around here? Indonesian cuisine is nowhere near as vaunted as Thai or Vietnamese, so what makes you think we’d be at all interested in your fried tofu yumminess and your saucey, peanutty goodness...

Is it too late to sneak in a soup recipe before spring? We think not. And not just any old soup either; a smooth, silky pumpkin one that skews Thai. With plenty of natural sweetness, pumpkin is an excellent foil for the sweet-sour-spicy-salty flavour formula that gives Thai food so much tasty depth...

We’ve yet to meet a dhal we disliked and, as the Subcontinent is filled with variations on the theme of spicy, soupy lentils, we’re far from done with this pulse-based dish. Dahl is dependably easy, filling and delicious, and a dish you can generally whip up using affordable pantry staples. It’s quick too…

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over. Yum…

Here’s the kind of yum salmon dinner everyone will love; it’s got lovely sweet-sticky glaze, lashings of Japanese rice, some avo, a salad with rich miso dressing and, the star of the piece, salmon. Little umami touches of toasted nori and the Japanese furikake seasoning add pops of savoury goodness, but…

Looking for a fresh, new spin on the humble roast spud? Try these! You can use whatever floury or all-purpose potatoes you like, they don’t have to be baby ones. Cut them into whatever size you prefer and adjust the cooking time accordingly. And look, we get it…

‘Proper’ rendang is a dry curry from the Minangkabau people of West Sumatra in Indonesia and it’s a touch labour-intensive to make. Once you’ve toasted coconut, ground a spice paste, then braised the beef with all of this goodness in a rich coconut gravy, you simmer until the liquid pretty much evaporates and the beef chunks fry…

Ah, Thailand. We l-o-v-e it. The bustle. The full-throttled craziness of its cities, especially Bangkok. The charm of the people and the allure of the culture; we’re big into those. And SHOPPING!! We love the retail action; those markets are unreal (how good is Chatuchak?)…