Chicken adobo is a classic Filipino recipe and features chicken that is braised in a vinegar, soy sauce and garlic! The addition of muscovado sugar helps with that salty sweet taste. Most adobo recipes usually take more than 10 minutes to make, but after testing it numerous times, you can still get a great tasting adobo in just minutes.

These Shanghai style wok kissed noodles need no introduction. This dish is loaded with tender steak, fresh crisp veggies and soft fresh noodles. Don’t be afraid of a high heat when cooking this dish.

Even though Hainanese chicken rice is one of Singapore and Malaysia’s most popular dishes it actually gets its origins in Hainan, China. The fat of the chicken is really important in this dish because it’s what flavours all the elements. Make sure to taste the chicken broth, if it tastes a little bland, add some more salt or you can also boost it with a dash of fish sauce if you like. It’s best to use the best chicken you can get your hands on.

David Chang’s effortlessly cool Los Angeles outpost Majordomo serves this modern version of a traditonal Korean boiled pork dish tableside for $150 dollars a pop but you can make a substantial homecooked version for less than a quarter of the price. A bone in pork shoulder, a simple dry rub, some time in the fridge overnight and then a slow roast in the oven results in a crusty spiced mess of tender pork begging to be eaten!

Also called Thai basil chicken, this is one of the most delicious Thai dishes going. Thai basil is pretty widely available now, not only from Asian shops but online and in many big supermarkets. I like to serve mine with some broccoli for an extra hit of green.

Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!