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).

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!

The Indian curry Dhansak has its origins in Persia, which is why its most familiar ingredient are the lentils which make up its thick, rich sauce. In South East Asia a different version developed which omitted the lentils and instead went for a hotter version with tamarind and curry leaves. Here is our version, using our Dhansak blend with its lovely smoky flavour of black cardamom…

Singapore-style Sweet and Sour is different to Chinese in that it contains chillies and the meat is not battered; instead coated in corn flour before frying. This gives a lighter but crispy texture to the meat. You can add any vegetables you like…

This Malaysian fried chicken is a different way of using our Satay blend. Using strips of chicken means it cooks in a matter of seconds. It’s delicious with our peanut sauce, cucumber and a fresh Asian salad.