Asian

Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.

Condiments are always part of a Sri Lankan spread, and mallung is a common one. Here, broccoli replaces the usual leafy green veg.

Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour.

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.

Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures

This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch

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.