Asian

Gochujang is a fermented red chilli paste, popular in Korean cooking. Tossing the noodles in the delicious sweet and spicy juices from the roast chicken means there’s flavour in every bite, while the salad garnish adds a welcome crunch

Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.

Condiments are always part of a Sri Lankan spread, and mallung is a common one. Here, broccoli replaces the usual leafy green veg.

Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour.

Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures

A deeply aromatic spice mix unique to Sri Lanka. This makes more than you need, but it stores for a month.

Our smashed cucumber and pork Szechuan stir-fry recipe is a satisfying main packed with spices

This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch