Asian Style Slaw (4-6)

A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.

Thai Green Curry Chicken Traybake (4)

A flavourful chicken and rice traybake from ” Dominique’s Kitchen” by Dominique Woolf. The jasmine rice can be replaced with basmati rice if you like. You will need 280g of rice, 400 ml of coconut milk and 250 ml of water if you choose to do this.

Cha Kroeung Chicken (4-5)

A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.

Thai Fried Rice with Crab (2)

A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.

Thai Sweet and Sour Fish (2)

This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.

Vietnamese Fish Cakes with Dipping Sauce (4)

An easy supper from ” Nutmeg & Custard” by Marcus Wareing.

Coconut Pork Belly and Eggs (4)

A Vietnamese melt in the mouth braised dish from Jeremy Pang’s ” Simple Family Feasts”.

Lemon Grass Chicken (2)

A Thai stir fry from Jeremy Pang’s ” Simple Family Feasts”.

Apple and Red Cabbage Salad (2-4)

A refreshing Thai inspired salad from ” Dominique’s Kitchen” by Dominique Woolf.

Sichuan Pepper Chicken with Basil (4)

A recipe from ” Chinese-ish” by Joanna Hu and Rosheen Kaul.

Stir Fried Shredded Greens (6)

Another recipe from ” Alice’s Cook Book” by Alice Hart. This goes well with the Claypot Chicken. You can use any leafy greens like chard, water spinach, bok choy, choy sum or Chinese broccoli.

Chicken and Ginger Claypot (6)

A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.

Chicken Pad Krapow (4)

Another favourite from ” A Flash in the Pan” by John Whaite.

Vietnamese Herby Pork Balls ( makes 32)

These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.

Mushroom Pho (1)

A spicy, nutritious and tasty soup from ” A Flash in the Pan ” by John Whaite.

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