This is a Thai speciality requiring top quality beef - we recommend fillet steak - thinly sliced, as cooking time is very short. Do not stint on the spinach…
September is the perfect time of year for fresh tomatillos. If you can’t track them down locally or online, then try growing them yourself in a sunny spot or greenhouse - they are very easy! This salad is fresh, healthy and filling, especially with the warm swet potato on top!
Burritos are a fantastic way to use up leftovers! We particularly like them with rice, although refried beans are a popular option. Add some cheese, jalapenos and some salsa for a delicious lunch or supper! Try this simple recipe with some leftover shredded chicken or baked sweet potato.
Peppers can be stuffed with anything really, so our Mexican Stuffed Peppers are great with rice, chicken, sweet potatoes, black beans, chilli con carne… The secret is to add a layer of cheese!
Perfect as a light lunch with crusty bread to soak up the juices, or as a side dish for a barbecue, these baked or grilled peppers use our peri peri blend to great effect!
This Chinese noodle recipe is similar to something you will find all over south east Asia. If you already have xo sauce and red soy paste the you’ve probably already got your own recipe for this, but if not, they are widely available…
This recipe with chicken and kidney beans is another form of chilli con carne - but more Mexican and less American! Serve with sour cream, rice and guacamole, and use leftovers with cheese to fill a quesadilla!
Pork shoulders are wonderful on the barbecue. They are good value and meaty, but with enough fat to keep the meat moist - and you end up with tasty, crispy yet tender steaks! Try some of our spices as a marinade and you’ll be impressed with the flavours.
This Mexican chipotle sauce is a great way to cook chicken. The sauce is delicious with rice, or mopped up with tortillas. Serve leftovers with rice and cheese in a wrap like a burrito!
This vibrant and delicious pilau rice is perfect on its own as a vegan meal or served with other dishes. Add some egg for extra protein and some mild chillies for an extra zing!
A Jungle curry is a Thai dish which traditionally would be made from foraged ingredients. This actually covers a very wide range of items, from river fish and wild boar to bamboo shoots and lotus shoots, but the main criteria for the curry is that it must be very hot! We have used our Indonesian Padang blend…
Wetha See Byan is a richly flavoured but incredibly easy dry pork curry, one where you’ll discover you already have all the ingredients! Well, if you keep some lemongrass and lime leaves in the freezer as we do!
This udon noodle dish can be cooked with any ingredients, including thinly sliced beef or prawns. Use all those sauces you have in your larder, plus red soy bean paste.
This Japanese-style soup uses lovely thick udon noodles and Shichimi Togarashi, the traditional 7-spice blend (widely available).
We can’t pretend we have created a new genre of cooking with our Spicy Veggie Soup! But this is a delicious warming version, perfect for the whole family, with either coconut milk or a creamy dairy version.
Picadillo is a delicious and quite unusual dish using a mixture of pork and beef. It is lovely served with rice, but any leftovers can also be used as a filling for tacos or empanadas.
Lemon Chicken must be on everyone’s list for a take-away! Tangy and sweet at the same time, it works in perfect tandem with a simple egg fried rice, which handily uses the egg yolks not required in the batter!
Sweet and sour pork is such a classic Chinese dish. Once you have all the ingredients together it is, like all these recipes, very quick and easy. The pork is perfect in an air fryer,
This lentil recipe lends itself well to a spoonful of warming spices at this time of year! Keep it veggie by all means, but if you have some ham scraps then stir them in too.
Wonton soup is a popular street food in Singapore and elsewhere. Use our recipe for wontons, and then create a simple soup with chicken stock and pak choi.
