Asian

Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

This Asian dressing, reminiscent of a spicy peanut satay, is a great way to power up fresh salad vegetables. Butter beans give the salad a bit of body and add a lovely creamy texture as well.

This traditional Thai dessert is called kluay buat chi, which literally translates as “bananas that have entered nunhood”

Tofu can be bland, so it’s good to pep it up with some big, bold flavours during cooking. The sesame trio in this recipe - oil, tahini and seeds - will deliver exactly the kind of complex flavour combination you need. For an even bigger flavour punch, look out for Chinese ‘tahini’, a rich sesame paste where the seeds are darkly toasted before being ground for a deeper intensity

This marinade is really versatile and would also work well with chicken, tofu, cauliflower or even whole mackerel fillets

Pak choi is used often in Asian cuisine, but other veg work with this chicken recipe too, such as Tenderstem broccoli or asparagus spears

Chutney is a quick, clever way to flavour chicken. Thighs are much cheaper than breast and more flavoursome, too