Indonesian Rendang is the hotter, darker, richer version of a Malay Rendang, and you can use our spices for this one too. Add as many chillies as you like!

This Kuantan chicken is one of our favourite ways to barbecue or bake chicken.You may want to make two versions of the sauce - one mild and one packed with chopped chillies - to cater for all tastes.

We love our Northern Thai Burmese curry, with its unusual flavours of caraway seeds, sesame oil and soy sauce, but you can also make a lovely coconut curry with the spices.

This very simple recipe of venison in a yellow bean sauce would also be delicious with beef. The cucumber adds a fresh note and a delicate flavour…

The Chinese name for this dish is ‘Sanxian’, meaning ‘three delicacies’. We have taken this to mean 3 types of seafood…

These Chinese meatballs contain pork, prawns and crabmeat (we use tinned) and are very easy to make. They would traditionally be deep-fried to a medium brown colour before finishing in the sauce, so an air fryer is ideal here…

Chaunke or Chunke Matar is basically a pea and onion dish. We use our Chaat Masala blend to great effect here - the tangy flavour of the asafoetida and mango powder, together with lemon juice, go really well…

Lamb and Potato curry (keema aloo if you must!) is a lovely simple, warming dish everyone will love! We used our Keema Peas spice blend and added fresh chillies to add a burst of heat…

Fancy a light recipe over the Christmas period, and you’ve got a spare carton of our seasonal spice blend? Try out these…

We love hearing suggestions from customers about ways to cook our curries differently, and this one is a winner! Try coconut milk in our mild Auntie Ang’s chinese curry and you’ll have a whole new dish!

If you like Keema Peas (minced meat with peas), then this version replacing the peas with baked eggs is also for you! It was a popular street food in Singapore…