Perfect for your next backyard barbecue or outdoor gathering, these charred corn cobs will get demolished in seconds! Basted in buttery, salty and spicy goodness, they’re the ideal vegetable side to serve up to guests… and so easy to grill, too. Summer never tasted so good. 100g (3.5 oz) butter, softened 1 tbsp soy sauce 1 tbsp shiro miso 1 tbsp Marion’s Kitchen Coconut Sriracha , plus extra to serve...

The crispiest, stickiest chicken wings… without the deep-fryer, and without the actual air fryer! Here’s how it’s done. In collaboration with Panasonic Sticky Air Fryer-style Wings 600g (1 lb 5 oz) chicken wings (I like to use drummettes and flats) 1 chicken stock cube, crumbled cooking oil spray Salt marinade: 1 tsp Sichuan peppercorns 1 tsp black peppercorns 1 tbsp sea salt Sticky Asian hot sauce: ½ cup BBQ sauce...

The protein for salad bowls benefit immensely from the ‘kiss of the wok’. As soon as that spiced chicken touches down into the searingly hot embrace of your wok, you’ll know what I mean. The high heat and smoky caramelisation from the wok give you the illusion that you fired up a grill and spent time tending to it when all you actually did was stir-fry. This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, The Essential Wok Companion ....

These delectable mini sausage rolls are the ultimate party food… make them and watch them fly off the table! Bursting with Thai flavours, these bite-sized beauties are even better dipped into a sweet chilli sauce. ½ cup panko breadcrumbs 1/3 cup coconut milk 400g (14 oz) chicken mince 2 tbsp Thai red curry paste 6 makrut lime leaves, de-stemmed and finely sliced 2 tbsp fish sauce 2 sheets (25cm x 25cm) puff pastry...

Quick and easy snack food, these Thai corn fritters made by Mama Noi are ideal for parties, lunchboxes, appetisers… any occasion, really! And her secret Thai ingredients make them extra tasty. 400g (14 oz) frozen corn kernels, thawed 1 tbsp Thai red curry paste 2 eggs, lightly whisked 6 makrut lime leaves, finely shredded ½ cup rice flour (you could also use plain flour) 2 tsp fish sauce ½ tsp sea salt, plus extra for sprinkling...

Spice up your chicken roast with Marion’s Kitchen Thai Green Curry kit and serve it with an Asian-style slaw for an easy weeknight meal. 1 x Marion’s Kitchen Thai Green Curry, which includes: – THAI GREEN CURRY PASTE – COCONUT MILK – DRIED THAI HERBS & CHILLI – BAMBOO SHOOTS 4 x chicken marylands or 8 chicken drumsticks sambal oelek*, to serve Bamboo shoot & cabbage ‘slaw: 1/3 cup mayonnaise...

Planning a party? For something delicious, sure to impress guests but simple to make, try these gorgeous bite-sized pieces of chicken wrapped in pandan leaves. These long, blade-like leaves lend a delicate fragrance to a dish… and deliver the wow-factor, too! Thai Pandan Chicken 500g (1 lb) chicken thigh or breast fillets, cut into 20 bite-sized pieces 20 pandan leaves* 20 toothpicks vegetable oil for deep frying Marinade: 6 garlic cloves...

So many amazing flavours in this one: sweet, spicy, sour, sticky – all the things! And I just love the glossy sauce over the salmon – it tastes so complex and yet it’s really simple to make. Thai Three-flavoured Fish 6 garlic cloves, roughly chopped 3 long red chilli, roughly chopped 500g (1.1 lb) salmon fillets, cut into roughly 3cm cubes ½ cup plain flour (all-purpose flour) vegetable oil for deep frying, plus 1 tbsp extra for stir-frying...

Shake up your regular pantry ingredients and turn them into this stellar Vietnamese beef dish – it gets full marks for its insanely good flavour! The meat melts in the mouth, leaving a gorgeous hint of pepper and umami behind. Top tip: stay brave and get your wok super-duper scary hot to get that all-important sear. Vietnamese Shaking Beef 500g (1 lb) beef eye fillet, cut into bite-sized pieces...

These Thai-style Kanom Jeeb dumplings are little parcels of joy—soft, juicy, and packed with the punchy flavours of pork, shiitake mushrooms and dried shrimp. They’re the kind of appetiser that disappears within minutes at a dinner party or family gathering. The mix of sesame oil, soy, garlic and white pepper brings an irresistible savoury aroma, while the sweet soy dipping sauce and mustard add the perfect final flourish. You can even freeze these for quick dinners or unexpected guests… talk about a kitchen win!...

Charry prawns on the barbecue… there’s not much better in my book! These sweet and succulent ones are extra vibrant thanks to lemongrass flavours and a killer nuoc cham sauce. 10 x large king prawns, shell on 1 tbsp vegetable oil Nuoc cham dressing 3 tbsp fish sauce 2 tbsp white vinegar 3 tbsp sugar 2 tbsp lime juice 1 long red chilli, finely chopped 2 garlic cloves, finely chopped...

Dial up the flavour on your regular banana bread offering with my luxe, naughty but oh-so nice version. The butterscotch sauce takes it to dessert heights and trust me – you’ll never look back… Chai-spiced Banana Bread & Soy Salted Butterscotch 250g p lain (all-purpose) flour 200g brown sugar 1 tsp baking powder 1 tsp ground ginger 1 tsp cardamo m 1 tsp ground cinnamon ¼ tsp grou n d nutmeg...

It’s always a better day when there’s bacon for breakfast. Marion gives it a Chinese barbecue glaze for extra flavour. Sriracha mayo adds a spicy start to the day. Poached eggs and toast provide the final touch for an amazing weekend brekkie. Char Siu Bacon & Eggs with Sriracha Mayo 2 tbsp char siu sauce* 1 tbsp soy sauce sesame oil for brushing 8 bacon rashers 4 fresh eggs*...

Three times a charm! It might sound like this restaurant classic needs a lot of love and attention thanks to the thrice-cooked noodles, but trust me – it really does make the world of difference to this popular Chinese dish. If you don’t have a seasoned wok, use a non-stick pan so you don’t get in a tangle. Enjoy! Chicken Chow Mein 400g (14oz) fresh thin Chinese egg noodles*...

The showstopper dish to any outdoor barbecue or dinner party, these chilli lime grilled prawns have a marinade that performs double-duty both before and after the cook. Ideal for lazy summer afternoons with mates. In partnership with Panasonic . Chilli Lime Grilled Prawns 12 large raw tiger prawns, peeled and deveined, heads and tails intact Marinade: 1 long red chilli, finely chopped 2 tbsp finely chopped coriander (cilantro) leaves...

It’s not just during winter or cooler weather when I crave soup – there’s something about the comforting warmth that gets me every time! This super-simple version of the Chinese restaurant classic is ideal for a lunchtime fix, as a starter or as a side dish to the main event. Its aromatic broth and shredded chicken is food for the soul! Chinese Egg Drop Chicken Soup 1 tbsp vegetable oil...

When it’s comfort I need, a bowl of Thai green curry always warms my soul. This one is ready in minutes, thanks to my green curry paste that brings all the flavour and none of the hard work. 2 tbsp vegetable oil ½ jar Marion’s Kitchen Thai Green Curry Paste 400ml (14 fl oz) coconut milk 500g (1 lb) sliced chicken (you could also use beef, tofu or seafood)...

Is it me or are sandwiches ridiculously underappreciated? This recipe will launch the humble sanga into the stratosphere: it’s a combo of lemon chicken and katsu sando and the result is phenomenal. Crispy Lemon Chicken Sandwich 2 chicken breast fillets, halved lengthways 1 cup plain flour (all-purpose flour) 2 eggs, lightly whisked 1 cu p panko breadcrumbs 8 pieces thick white bread 2 tbsp Kewpie mayonnaise ½ cup finely sliced white cabbage , plus extra to serve...

These chicken wings are crazy crispy – and there’s no deep frying needed when you’ve got my secret ingredient up your sleeve! This baked version brings serious crunch and serious flavour. Try them dipped into some spicy sriracha or chilli sauce and you’re ready to go. Crispy Oven-baked Salt & Pepper Wings 1 tsp black peppercorns 1 tsp Sichuan peppercorns 1kg (2 lb) chicken wings 1tbsp baking powder 1tbsp sea salt...

Trifles are a joyous spectacle come Christmas time and are a most-welcome retro comeback. And this one is strictly adults-only, thanks to a generous touch of spiced rum. Sorry, kids! 1kg (2 lb 3 oz) cherries, pitted 600g (1 lb 5 oz) store-bought mud cake 60ml (2 fl oz) spiced rum handful fresh cherries, stalks on Cherry jelly 1 x 85g (3 oz) packet port wine jelly crystals 300ml (10....