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…

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…

Bashing new potatoes and grilling or roasting them is a very popular technique these days, and not surprising as they are delicious! But have you thought about sprinkling with spices and serving as part of a curry feast or spicy barbecue?

This dry lentil curry is delicious scooped up and eaten with a roti or chapati. Its flavours really pack a punch if you add plenty of chillies, lime juice and salt to taste.

This Sri Lankan curry is a great vegan option, either as a main or side dish. Check the seasoning as it may well need extra salt, as well as a final squeeze of lime juice. If you don’t have curry leaves at home, don’t worry: it will still be delicious!