Larb,a fragrant Laotian salad,is usually made with minced meat,offal or seafood. But in good news for vegetarians,this version uses tofu instead.
Long,flat beans tossed in a lemony dressing is a vegan-friendly side dish with staying power.
Vibrant,aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.
A fresh and green take on the Mexican four-bean mix.
A soulful Greek-inspired marinade and a zingy spritz of lemon ensures fresh flavours in every bite.
Take everybody’s favourite oven-baked honey-soy chicken recipe,and turn it a midweek-friendly stir-fry,complete with vegies.
Swirl a vibrant basil sauce through this quick and easy chicken soup,and suddenly,you’re in Provence.
A big-flavoured mushroom salad turns a simple steak into a memorable meal.
I always opt for a side of salmon rather than portioned fillets. I think it makes for far more flavourful and even cooking. Look for an evenly-sized piece of fish – it's important to try to keep the cooking to 15 minutes as the last thing you want to do is overcook the beans. The sweet spot for this dish is 13-15 minutes in the oven – the beans are soft in parts and crunchy in others,while the salmon achieves blushed-cheek perfection. Serve with steamed white rice.
A traditional amok is steamed in a banana leaf basket,which can at times test your basket-making abilities more than your cooking. This version gives you all the flavour of banana-leaf cooking without the mess. It's great with steamed rice.