Prue Leith shows you how to jazz up your toast in three ways. Kale, burrata tapenade on sourdough, potted shrimps with pickled fennel or gammon and pineapple on walnut bread.
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This makes two flavours of croquettes, shrimp and ‘nduja, and are served with paprika and tarragon aïoli.
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This traditional Malaysian stir fry is best made with the widest fresh rice noodles you can find, or you can use dried.
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A spicy, coconutty fish curry served with rice noodles.
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This spin on a takeaway classic – roast duck smothered in homemade sweet and sour sauce – is happily simple to make.
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This dish is packed with shellfish and finished with a creamy mashed potato and haddock topping.
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A fabulous, warming homemade laksa paste makes this Malaysian-Chinese fusion of spicy prawns in noodle broth. This dish serves two as a main course or four as a starter.
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This delicious chicken massaman curry has a lot of ingredients but very few stages – the paste also makes enough for two curries.
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Seafood lovers will go mad for this aromatic Thai-style curry featuring prawns, clams, scallops, squid and bream.
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