This is my ultimate vegetarian comfort food served with a simple bowl of organic brown rice and some nori seaweed. The negi miso sauce is made with a white miso paste, sauted leek, sake and mirin. I drizzle this sauce on all my grilled vegetables when my immune system needs a pick me up!

This is a recipe of my own creation that utilises kim chi that is great for your gut health. I don't enjoy eating kim chi on its own but when added to this Chinese-style fried rice it is an absolutely perfect way to enjoy your fermented vegetables!

This is a vegan pate that I often make for friends. It is packed with shitake and swiss brown mushrooms cooked in a garlic, port and thyme sauce and blended up with roasted walnuts for a really satisfying pate that is meat free! You can use it as a pate with biscuits or bread or as an alternative to tomato paste on a pizza base for a mushroom pizza.

These pancakes are a gut-friendly hit that are made with my own fermented kim chi containing an immune boosting turmeric, ginger and chilli paste. They make a great meal with a fried egg on top or simply drizzle with the black vinegar dressing for an entree.

This sauce is a flavour bomb - for those who like to dial up the heat at Christmas. Use it as a sauce for any seafood - prawns in particular. It is citrusy, spicy and a little sweet owing to the hint of coconut milk. The sauce comes in 190 g jars.

This Thai classic sauce is nothing like the store bought one. Studded with garlic, chilli and coriander use it as a dipping sauce for spring rolls, BBQ chicken, Thai fish cakes and more. The sauce comes in a 250 ml bottle.

This sauce is packed full of umame flavour and gut healing miso paste. Store is in your freezer and spoon it over grilled vegetables (particularly eggplant), fried tofu and seared salmon or chicken. It is delicious. Spice it up by adding some finely diced ginger to the mix.

This homemade nut-free satay sauce you will ever taste. Made with a complex list of ingredients to a time-honoured Thai street food recipe use it to pour over barbecued meats, tofu, to toss through steamed vegetables and to stir fry. The nuts are replaced with toasted pepita, sunflowe, sesame seed r and coconut and the flavour will not disappoint. The sauce comes in a 250 g jar.

This homemade satay sauce is the best you will ever taste. Made with a complex list of ingredients to a time-honoured Thai street food recipe use it to pour over barbecued meats, tofu, to toss through steamed vegetables and to stir fry.

This is an elegant combination of Thai and Vietnamese flavours. Combining lemongrass, garlic, chilli, coriander, fish sauce and black pepper it is versatile in its application. Combine it with coconut milk for a classic Thai marinade for chicken, prawns or fish. Or combine it with dark soy sauce and marinate pork, tofu or chicken for a Vietnamese meal. It can be used as a pesto through soba noodles or combined with chicken stock and coconut milk for a laksa style soup.