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 is my comfort food. It is a dish I made up by combining roast vegetable ratatouille with slow cooked butter beans to meet in a piquant tomato sauce that is the ultimate one pot dinner. Topped with a lemony gremolata it rocks.

This is a standout Vietnamese salad that is a meal of its own. Instead of chicken, I press and fry tofu in a salt and pepper mix. This is served on top of an Asian coleslaw, with deep fried garlic, lashings of Vietnamese mint and coriander and deep fried shallots. It is dressed with a rice vinegar dressing and eaten with toasted sesame crackers. A luxury salad and one of my favourites!

This is a standout Vietnamese salad that is a meal of its own. The chicken is poached and silky. This coleslaw is crunchy and topped with deep fried garlic, lashings of Vietnamese mint, coriander and deep-fried shallots. It is drizzled with spring onion oil and nuoc cham dressing. It comes with toasted sesame crackers. A luxury salad and one of my favourites!

The filling for this pie is wonderful. Full of nutty lentils with a spiced curry sauce. This is topped with sweet potato mash. It is hearty and nourishing, comfort food in our house. It comes in a single serve. Simply heat and eat. Teams well with a leafy green salad.

A fragrant yellow chicken curry with a hint of cinnamon and the tang of lime. Made with juuicy drumsticks then shredded off the bone. One the whole family will love and a Pickle Tree classic. Can be made without shrimp paste by request.

This melt-in-your mouth eggplant pickle is a side dish or perfect small meal with some steamed rice.

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 fiery curry paste is one for people who like their curries Thai hot. It will give you fire and then settle down to reveal a perfectly balanced curry. Traditionally eaten with chicken and Thai eggplant and coconut milk. It has no added sugar or fish sauce so add a tablespoon of each near the end of preparing your curry. A recipe is on the side of the jar but for more recipe inspirations go to www.underthepickletree.com.au

This curry paste is a perennial family favourite - perfectly balanced with overtures of cinnamon. It is best with a chicken or fish or tofu and vegetable curry. There is a recipe on the jar. For more recipe inspiration head to www.underthepickletree.com.au,

This traditional Thai curry is minus the shrimp pastes and instead uses tamarind paste to create a balanced curry with a slight sourness. Use it for a traditional curry combined with coconut milk, as a paste for stirfries and add some to spice up your pumpkin soup.

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.

This complex and rich Indian curry gets its heat from peppercorn and ginger, rather than chilli. It is traditionally cooked with coconut cream and fish in Goa but it is equally delicious combined with tinned tomatoes to make a rich gravy for a lamb or beef curry or a vegetarian curry. Serve with raita and naan bread for a wonderful meal. Go to www.underthepickletree.com.au for recipe ideas.