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Shanghainese rice cake and pork stir-fry

by Karen Law
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Sichuan peppercorn chicken escalope

by Justin Tsang
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Simple chicken chow mein

by Jimmy Lee
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Singapore noodles

by Ken Hom
Main course

Serves 4-6

Prep: <30 mins

Cook: <10 mins

Singapore-style noodles

by Ching-He Huang
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Soy and garlic chicken rice bowl

by Justin Tsang
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Spicy chicken congee

by Justin Tsang
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Spicy sea bass stew

by Nick Nairn
Main course

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Steamed sea bass with a rice noodle salad

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Sticky lamb buns with pickled cucumber relish

by Sabrina Ghayour
Main course

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Sticky Sichuan-style aubergines

by Matt Tebbutt
Light meals & snacks

Serves 2–4

Prep: <30 mins

Cook: 10-30 mins

Tahini-creamed chard

by Anna Jones
Side dishes

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Tamarind prawns

by Sabrina Ghayour
Starters & nibbles

Serves 4–6

Prep: 30-60 mins

Cook: 10-30 mins

Teriyaki chicken

by Brian Turner
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Teriyaki chicken with leek and pepper stir-fry

by Brian Turner
Main course

Serves 1

Prep: <30 mins

Cook: <10 mins

Thai vegan burger with peanut dressing

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Thai-style chilli beef

by Ken Hom
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Tuna lumpia

by Jay Behrouzi
Main course

Makes 25–30 rolls

Prep: 30-60 mins

Cook: 10-30 mins

Tuna sashimi tortilla pizza

by Scott Hallsworth
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Vegan hot ‘honey’ tempeh tacos

by Elly Smart
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

Vegan Singapore noodles

by Dr Rupy Aujla
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Aubergine chips with fennel yoghurt

by Russell Norman
Starters & nibbles

Serves 6-8

Prep: <30 mins

Cook: <10 mins

Broad bean hummus

by Gary Rhodes
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: <10 mins

Butterflied leg of lamb with radish and watercress tzatziki

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: none required

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