Lemon posset with crystallised violet pieces is truly the best dessert – not too heavy but still full of aromatic flavours. Yum!

The Roman pasta dish, cacio e pepe, uses only three ingredients, so make sure you get the best quality ingredients!

These chocolate-dipped matcha green tea cookies are a little treat to round off any Japanese meal.

A fabulous hot-sweet-sour Sichuan-Chinese dish and is very quick to make!

This delicately aromatic chilli oil works perfectly tossed through a meditative bowl of plain noodles with dash of soy sauce.

When you taste a hot dog with kimchi, you’ll understand why it’s such a good pairing.

‘Nduja spaghetti with wild garlic makes a quick weeknight dinner in under 15 minutes.

Strawberry and pistachios combine perfectly in this nougat recipe. The freeze-dried strawberry powder gives a hint of strawberry!

Middle Eastern preserved lemons & harissa make this fish fabulous! Just a few minutes to put together and then the oven does the work.

Crispy Sichuan Chicken Wings

These passion fruit spheres burst in your mouth releasing an intense hit of passion fruit puree.

Black truffle macarons with black truffle oil and cep powder.

Salted caramel macaron with vanilla buttercream and a sprinkling of feuilletine flakes.

This Korean yuzu salad dressing is a great complement to many Korean meals.

Six of the Best Korean Shaved Ice Toppings – jujbe red bean ice.

Korean braised dishes are wonderfully flavourful, heavy in umami notes, with a silky feel and often a hint of sweetness.

‘Quick kimchi’ is becoming more popular in Korea – the vegetable is still preserved brine, but the kimchi doesn’t have chance to ferment.

20 simple steps to perfect raspberry macarons

Make perfect Chinese mooncakes first time round with these 3 great tips.

New recipe: Chinese noodle broth with Shirataki noodles.

Getting To Grips With Squid Ink: A Beginner’s Guide To Cooking With Squid Ink.

The Secret To The Perfect Cocktail? We Say Chilli. Japanese Yuzu & chilli mocktail.