Let everyone fill their own tacos with melt-in-your-mouth pork belly and easy as toppings. Full of vibrancy and va-va-voom. 1 x Marion’s Kitchen Thai Red Curry Meal Kit , which includes: – THAI RED CURRY PASTE – COCONUT MILK – DRIED THAI HERBS & CHILLI – BAMBOO SHOOTS 1kg (2 lb 3 oz) pork belly, skin removed 16 flour or corn tortillas iceberg lettuce, shredded, to serve 6 tomatoes, diced, to serve...

This noodle stir-fry comes together in minutes, making it a super-speedy weeknight dinner your whole family will love. Satay sauce gives the bouncy, springy noodles a sweet, nutty flavour you’ll keep going back to… beats a takeaway, any day! Thai Satay Chicken Noodle Stir-fry 400g (14 oz) chicken thigh fillets, cut into bite-sized pieces 1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)...

These gorgeous gyozas feature sweet, delicate shrimp as the star attraction, made even more epic with a blend of traditional Thai flavours. And of course, it wouldn’t be a proper dumpling fix without a spicy dipping sauce! Make yourself a batch and freeze the leftovers for the next time a craving strikes. Thai Shrimp Gyoza 300g (10 oz) peeled and deveined prawns 2½ tbsp chicken stock 1 tsp cornflour (cornstarch)...

My love for fusion pasta knows no bounds. This epic dish sees traditional tom yum soup flavours infuse a tomato sauce, resulting in a gorgeously rich dinner you’ll want to get lost in. Don’t forget to keep your pasta al dente as you’ll finish the cooking in the sauce at the end. Tom Yum Prawn Linguine 3 tbsp vegetable oil 12 large shell-on tiger prawns 1 stalk lemongrass, bruised and finely chopped...

A top-notch crispy batter really does take food to the next level, whether it’s fish, chicken or vegies. My ultimate recipe brings epic crunch, guaranteed. Ultimate Beer-battered Prawns 18 large prawns or shrimp ½ cup corn flour (cornstarch) vegetable oil for deep frying sea salt Batter: 150g (5 oz) plain flour (all-purpose flour) 50g (2 oz) corn flour (cornstarch) 1 tsp sea salt 1 tsp baking powder 320ml (11 fl oz) cold beer...

Now THIS is a cocktail to CHERRY-ish. A long and refreshing sup-worthy quencher, this is tart, tangy and pretty darn terrific in my book. 2 cherries, stones removed 45ml Grey Goose Vodka 150ml Fever-Tree Pink Grapefruit Soda ruby red grapefruit wedge, for garnish Muddle cherries in collins or highball glass, then fill glass with ice. Add Grey Goose Vodka. Pour over the Fever-Tree Pink Grapefruit Soda and stir. Garnish with ruby red grapefruit wedge....

Cola: delicious as a drink, but even more epic when there’s slow-braised beef short ribs involved. Infused with a magical concoction of Chinese spices and little extras, this sticky, jammy and deeply caramelised dish has my heart. Serve with rice, fresh herbs and some pickled chilli for added pizzazz. Total winner. In collaboration with Fever-Tree . Chinese-Style Cola Beef Short Ribs 1.3kg (2 lb 13 oz) beef short ribs (ask your butcher to cut them about 5cm or 2” wide)...

Absolutely chock-a-block with peanut butter and dark chocolate, these seriously addictive chunky cookies also feature a little hit of miso for added salty goodness. So chewy. So oozy. So. Darn. Good. Chocolate, Peanut Butter & Miso Crack Cookies 115g (4 oz) unsalted butter 1 cup light brown sugar ½ cup caster (superfine) sugar ¼ cup shiro miso ½ cup crunchy peanut butter 1 large egg 1 tsp sea salt...

Who knew sushi could be so cute? Bring fun to the dinner table with my roar-some take on the restaurant dish I love to eat every time I’m in Bangkok. Dragon Sushi tempura batter mix* 4 extra large prawns, peeled, deveined vegetable oil, for deep-frying 1 nori sheet ½ cup cooked sushi rice (see my guide on how to make sushi rice here ) 2 tsp black sesame seeds, plus extra to decorate...

Craving a Thai panang curry but haven’t got the time to make your paste from scratch? No worries, I got you! This quick and easy weeknight version makes use of my brand new Marion’s Kitchen Thai Red Curry Paste – and it’s a midweek saviour. Blended with a few extra special ingredients, and you’ve got a full-bodied, exquisitely flavoured dinner on the table in a fraction of the time....

My express ramen cooks in just 15 minutes, using pork mince and already cooked ramen noodles. For my ramen I’ve made a miso tare – white miso blended with mirin, garlic and ginger. This one has such an epic flavour, yet it’s so quick to make. Express Butter Corn & Pork Miso Ramen 800g (1.7 lb) cooked ramen noodles 2 tbsp butter, plus extra to serve 1½ cups frozen corn kernels, defrosted...

Get that epic pho flavour in record time with this easy recipe. Use star anise, cinnamon, garlic, ginger and onion as aromatics to flavour ready-made beef stock, then pour it over the noodles and beef and add fresh Thai condiments. Express Pho Noodle Soup 400g (14oz) dried rice stick noodles ½ onion, halved and thinly sliced 200g (7oz) beef fillet (tenderloin) steak 1 cup finely sliced spring onion (scallions)...

Stay cool as a cucumber with these simple, quick fresh pickles that come together in seconds. The perfect companion to spicy fried chicken, wings and ribs. Homemade Quick Cucumber Pickles 1 cucumber, thinly sliced 2 tsp sea salt 2 tsp sugar Combine the cucumber , salt and sugar in a large bowl. Mix well with your hands. Set aside for at least 15 minutes to allow the salt to slightly pickle the cucumber....

This delicious Asian-style coleslaw is a great side for any meal (it goes well with Marion’s char siu glazed ham). Toss it together in next to no time using purple and white cabbage for colour, and crispy fried shallots as a crunchy topping. Drizzle with honey sesame dressing and put it on the table. Honey Sesame Coleslaw 2 cups finely shredded white cabbage 2 cups finely shredded purple cabbage...

The condiment you can’t live without: XO sauce is where it’s at, my friends! This is the ultimate companion to anything and everything you make, from eggs and fried rice to soups and noodles. How to make XO Sauce 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine 1 cup vegetable oil 1 thick rasher (about 70g) smoked bacon, cut into thin strips 6 garlic cloves, roughly chopped...

Who said you can’t have pancakes for dinner? My version of savoury Japanese okonomiyaki is lip-smackingly good, and it tastes just as good the next day in lunchboxes or on a weekend picnic. You could also try serving them with eggs for breakfast to get your day off to a cracking start! Japanese Sweet Potato Okonomiyaki 1 cup plain flour ½ tsp baking powder ¾ cup vegetable stock 3 eggs...

Think you know laksa? Think again. Singapore’s katong laksa is on a whole new level. I couldn’t get enough of the revered curried noodle soup dish when I was visiting, but then I got home. Into my kitchen. And I got busy. Lo and behold, this is the recipe you’ve been waiting for, where everything is made from scratch, with love, from the paste to the broth to the sambal....

When you’re hosting a party, you want dessert to look impressive, but doesn’t take you a whole weekend to create in the kitchen. These mango jelly cups are the perfect solution. In partnership with Panasonic . Mango Jelly Cups 1 cup diced fresh mango 3 makrut lime leaves, destemmed, finely chopped 100g (3.5 oz) toasted macadamias, roughly chopped, 4 coconut wafers, to serve Mango jelly: 400g (14 oz) fresh mango...

Mapo Tofu is a traditional Chinese dish from the Sichaun province. Anyone who says they don’t like tofu hasn’t tried this dish! It’s salty, spicy and so satisfying. I’ve used pork mince instead of the traditional beef and taken inspiration from all over the world for this recipe. Yes my friends, I’ve eaten a lot of Mapo Tofu in my time and this is how I like to make it!...

Level up your microwave mug cake with this larger-scale version that’s perfect for sharing. This airy, light sponge has a delightful self-saucing element, crunchy homemade toffee and a creamy microwave butterscotch. The pudding of champions, this is the ultimate convenient dessert! 1 tsp vegetable oil 70g (2.4 oz) unsalted butter, chopped ½ cup milk ½ cup golden syrup 2 eggs 1 tsp vanilla extract 1 cup self-raising flour 3/4 cup brown sugar...