Steamed Egg Custard Pudding
Soft egg custard with a quick cherry jam - perfect for an after dinner sweet treat
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Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.
Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.
Okonomiyaki is a Japanese savoury pancake made from a light batter mixed with cabbage and vegetables, then pan-fried until golden and fluffy. Often topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes and sesame seeds, it delivers a perfect balance of sweet, savoury and umami flavours. This versatile dish can be adapted with different fillings such as seafood, pork or extra vegetables.
This Singapore Chicken Curry is a rich, fragrant curry made with bone-in chicken, potatoes and carrots simmered in a homemade spice paste with coconut milk and evaporated milk. Packed with warming spices, curry leaves and lemongrass, it's a comforting dish that's perfect served with steamed rice or crusty bread.
Tonkotsu Ramen is one of Japan’s most famous noodle soups, known for its rich, milky pork broth created by boiling pork bones for hours until the collagen and fat emulsify into a deeply savoury stock. In this version, pork belly and pork hock are simmered with onions, garlic and mushrooms to develop a deeply umami broth, served with ramen noodles, soy marinated eggs and tender slices of pork. The long cooking time transforms simple ingredients into a deeply comforting bowl of ramen.
This Tandoori Style Chicken is smoky, spiced and full of flavour, with a yoghurt-based marinade that tenderises the meat and creates a beautifully charred coating. Cooked without a tandoor, it still delivers that classic grilled finish.
Pad Med Mamuang is a classic Thai stir-fry combining tender marinated chicken, roasted cashew nuts, crisp vegetables and dried chillies in a rich sweet, savoury and tangy sauce. Unlike a Chinese chicken and cashew stir-fry, the addition of fish sauce and tamarind gives this Thai favourite its distinctive depth and bright acidity.
Air Fryer Five Spice Fried Chicken Wings are ultra crispy, fragrant wings coated in Chinese five spice and topped generously with crunchy fried garlic and lemongrass. This Air Fryer Five Spice Fried Chicken Wings recipe delivers deep fried style texture using an air fryer, finished with a homemade sweet chilli sauce that is sticky, glossy and perfectly balanced.
Chinese five spice gives warmth and subtle sweetness, while bicarbonate of soda in the coating creates those craggly, crisp edges. Finished with golden fried garlic and lemongrass, these wings are bold, aromatic and completely moreish.
These Halloween Pumpkin Bao Buns are soft, fluffy steamed buns shaped like pumpkins and filled with a rich, molten chocolate centre. Lightly sweet and fun to make, they’re perfect for festive baking and getting creative in the kitchen.
These Vietnamese Fish Sauce Chicken Wings are irresistibly crispy, sweet, savoury and spicy. The wings are first marinated in fish sauce and white pepper, coated in cornflour and deep-fried until crisp before being tossed in a glossy fish sauce caramel with crispy fried garlic, fresh coriander and chilli. The result is one of Vietnam's most popular street food dishes, delivering bold flavour in every bite.