A beef and pumpkin red curry that celebrates Thai flavours and tastes even better than takeout? You’re on. Take a tip from Marion’s mum, Noi, and add the beef right at the end of the cooking time to keep it tender and soft. Thai Beef & Pumpkin Red Curry 1 tbsp vegetable or canola oil Marion’s Kitchen Thai Red Curry meal kit, which includes: – THAI RED CURRY PASTE...

You haven’t lived until you’ve tried Thai chicken fried rice. Perfectly coated grains of rice, juicy strips of chicken, pops of tomato and a killer chilli sauce on the side. Skip the takeout – this is how you make the real-deal version at home. 2 tbsp vegetable oil, plus 1 teaspoon extra 1 onion, cut into wedges 3 garlic cloves, roughly chopped 150g (5 oz) thinly sliced chicken thigh fillet...

I love to make my own rice noodles from scratch for a more rustic, homemade vibe to this Thai pad see ew, but there’s absolutely nothing wrong with store-bought – it certainly speeds things up! Ready in a flash, this stir-fried noodle dish is heaven, and the chilli vinegar really takes it to another level. Thai Pad See Ew Noodles 200g (7 oz / 0.4 lbs) chicken thighs, sliced into thin, bite-sized pieces...

My version of the Thai classic khao mok gai is like Thailand’s answer to a biryani: perfectly marinated meat perched atop flavour-packed savoury rice… delightful! Of course, the condiments really do make this dish shine, so skip them at your peril! Thai Turmeric Chicken Rice (Khao Mok Gai) 4 garlic cloves 3 coriander (cilantro) roots, roughly chopped 1 tbsp finely chopped ginger 1/2 cup Greek-style yoghurt 1/2 tsp ground turmeric...

All the ingredients for this weeknight stir-fry are incredibly simple, but when added to the wok, pure magic happens. The result? A bowl of sticky, savoury, caramelised chicken goodness. Fragrant and fabulous… give it a go! Vietnamese Lemongrass Chicken 500g (1 lb) chicken thigh fillets, cut into roughly 3cm (1.2 inch) cubes 4 tbsp fish sauce 1 tbsp white sugar ½ tsp cornflour (cornstarch) 1 lemongrass stalk, bruised and white part finely chopped...

You have simply GOT to try my take on this most classic Hanoi street food – it really is exceptional! Cooking the pork belly nice and fast keeps it tender and juicy, but you can absolutely switch it out for a leaner cut if you prefer. Vietnamese Pork Bun Cha 500g (1 lb) pork mince 500g (1 lb) pork belly, sliced vegetable oil for grilling 500g (1 lb) dried vermicelli noodles, cooked according to packet instructions...

Not your typical beef stroganoff, my weeknight recipe uses surprise Asian ingredients to pump up the volume on the savoury scale. And that steak? So tender and as far from tough and grey as you can get! Creamy, rich and comforting, serve this weeknight dinner with your pasta of choice. 500g (1 lb) rump steak 2 tbsp soy sauce 300g (10 oz) dried pasta (e.g. pappardelle, fusilli or penne)...

This famous Indonesian fried rice is bursting with umami goodness, and the addition of beef mince keeps the prep and cook time to a minimum. Ideal for weeknights, this sweet and savoury stir-fried dish is quick and simple to make. You could even top it with a fried egg for even more authentic deliciousness! Beef Nasi Goreng 2 t bsp vegetable oil, plus 1 extra teaspoon 250g (1/2 lb) beef mince (ground beef)...

This curry from northern Thailand is like no other. Slow-simmered, slightly sweet and tangy, and full of rich, complex flavours, it’s got hidden depths that are completely different from your more well-known Thai curries. Try it, love it, repeat. Chiang Mai ‘Hung Lay’ Pork Curry 1 tbsp vegetable oil 2 Asian red shallots, finely sliced 1kg (2 lb 3 oz) pork belly, skin removed, cut into roughly 4cm (1.5”) chunks...

There’s chicken rice… and then there’s CHICKEN RICE. Amp up the epicness with this winner dinner and enjoy next-level savoury flavour. Claypot Chicken Rice 300g (10.5 oz) chicken thigh fillets, cut into 4cm pieces 2 tbsp light soy sauce ½ tsp dark sweet soy sauce 1 tsp sesame oil, plus extra to drizzle at the end 2 tsp cornflour (cornstarch) 6 dried shitake mushrooms 2 tbsp vegetable oil 2 Chinese lap cheong sausages, sliced...

Enjoy restaurant-quality crispy-skin fish in your very own home with my tips and tricks in this simple recipe. Seabass and snapper are personal favourites of mine, but feel free to choose what fish you prefer. The sweet and spicy sambal sauce pairs beautifully with this one. Delicious! Crispy Fish with Sweet Chilli 6 x 200g sea bass or snapper fillets, skin on (or any other fish fillets you fancy)...

Banh Xeo is a crispy pancake made with rice flour, coconut milk and turmeric. I’ve used cooked chicken with my version to cut down on cooking time. You could also use rotisserie chicken as well. These are great as a starter with friends, or for a quick lunch. The spicy nuoc cham dressing brings everything together with its spicy, sweet flavour. Crispy Vietnamese Pancakes (Banh Xeo) 140g (5 oz) rice flour...

If you like pina colada, you’ll love this duck and pineapple curry. Use Marion’s Kitchen Thai Red Curry kit for a weeknight meal with a tropical feel. 1 x Marion’s Kitchen Thai Red Curry , which includes: – THAI RED CURRY PASTE – COCONUT MILK – DRIED THAI HERBS & CHILLI – BAMBOO SHOOTS 2 duck breasts 1 tsp sea salt 2 tbsp vegetable or canola oil 4 eschallots, halved...

When you’re feeling under the weather (or, ahem, perhaps hit the town a bit too hard last night) these nourishing, comforting feel-good yakisoba noodles are where it’s at. Seriously simple to make, but they’ll totally help set you on the path to recovery. 200g (7 oz) dried yakisoba noodles (or any noodle of your choice) ¼ cup vegetable oil 2 eggs (optional) 200g (7 oz) bacon, cut into pieces roughly 3-4cm (about 1....

Garlic, butter, eggs… and cheese? Yep, you heard me – it’s an unusual addition to a fried rice recipe, but boy does it taste good! Garlic Butter Fried Rice 2 tbsp vegetable oil 50g butter 4 garlic cloves, finely chopped 3 eggs, lightly whisked ½ cup finely sliced spring onion 3 tbsp soy sauce 1 tsp sugar parmesan cheese, to serve Garlic oil: 1/4 cup vegetable oil 6 garlic cloves, finely sliced...

Forget spinach: this morning glory spanakopita recipe puts an Asian greens twist on the Greek savoury pie, with crispy and buttery flaky filo pastry layers and a creamy feta-ricotta and pak boong filling. A side dish worth celebrating… and even better than the original, we reckon! Morning Glory Spanakopita 500g (1 lb) store-bought filo pastry 100g (1 lb) unsalted butter, melted 2 tbsp semolina Filling 1 tbsp vegetable oil...

Prawn pad Thai is an iconic dish and a favourite with many. Cooking time is minimal, so it’s great for weeknight meals. Using the Marion’s Kitchen meal kit and one pan means you save on the washing up, too! 1 x Marion’s Kitchen Pad Thai meal kit , which includes: – RICE STICK NOODLES – PAD THAI SAUCE – PEANUTS 1 tbsp vegetable or canola oil 800g (about 1.7 lb) prawns, peeled and deveined, tails intact...

This set-and-forget one-pan wonder is quick, simple but totally delicious and wholesome, making it perfect for busy weeknights. Fluffy rice, tender chicken and flavour-packed Thai red curry flavours (our very own Marion’s Kitchen curry paste, no less!) join forces in the traybake of champions. 1 tbsp vegetable oil ½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste 1 tsp ground turmeric 6 chicken thigh fillets, cut into large chunks...

These soft-boiled eggs couldn’t be easier as a Halloween recipe… and they look scarily good with their black spiderweb effect! All you need is two ingredients and 30 minutes. Easy! 8 large fresh eggs 6 tsp black food colouring gel Fill a large saucepan with water and bring to the boil. Once boiling, gently place eggs into the water with a spoon and cook for 6 minutes. Once the timer goes off, place eggs straight into a bowl of cold or iced water to stop them from cooking further and to cool them down completely....

These ribs are all the things: sticky, sweet, savoury… and super-yum! Dive in and share the love. Sticky Asian Beef Short Ribs 2 tbsp vegetable oil 1.5kg (3.3 lb ) beef short ribs, English cut either left in long pieces or cut into smaller chunks finely sliced red chillies, to serve roughly chopped coriander leaves, to serve sea salt Braising sauce: ¼ cup hoisin ½ cup ketchup ½ cup of your choice of BBQ sauce...