Roasted teriyaki veg bowl

Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day

Kimchi sesame udon noodles

Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes

Tomato & coconut curry

Celebrate tomatoes – even better if they’re homegrown – with this juicy coconut curry, that brings plenty of colour and flavour to your plate

Noodles with crispy chilli oil eggs

Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food.

Kimchi, cheese & spring onion pinwheels

Pair the acidity of kimchi with mature cheddar in these fabulous pinwheels. They make great canapés for celebrations such as New Year’s Eve

Singapore-style nyonya curry

GF member Suzanne Bloor shares her go-to Friday night dish: a simplified chicken curry with South East Asian influences. Ideal for a family of four

Thai green curry

Forget buying a jar of ready-made sauce and make an aromatic Thai green curry from scratch. This recipe makes more curry paste than needed, but you can freeze the rest for next time

Gulab jamun

Make one of India’s most cherished festival desserts, gulab jamun. These fried dumplings are scented with cardamom and steeped in rose and saffron syrup

Chicken inasal

Set yourself a cook’s challenge with our Filipino-inspired chicken inasal. It’s packed full of zingy flavours, from lime and lemongrass to ginger and garlic

Sweet potato balls

Make a Taiwanese snack favourite, sweet potato balls. They’re made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown